Ris de Veau Panees a l'Anglaise (Breaded sweetbreads)
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2 to 4pairs sweetbreads, about 1½ pounds total weight
- Salt to taste
- 4peppercorns
- ¼cup coarsely chopped onion
- 1bay leaf
- ½teaspoon thyme
- 2sprigs fresh parsley
- 1egg
- 3tablespoons water
- Freshly ground pepper to taste
- 1tablespoon plus ⅓ cup vegetable, corn or peanut oil
- ⅓cup flour
- 2cups fine fresh bread crumbs
- 6tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1263 calories; 109 grams fat; 39 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 21 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 46 grams protein; 1043 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put sweetbreads in a saucepan and add cold water to cover. Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs. Bring to the boil and let simmer 10 minutes. Drain thoroughly. Run under cold water to chill.
- Step 2
Split the sweetbreads in half lengthwise. Put the halves on a rack and cover with another rack. Place a weight on top and let stand until ready to cook, 15 minutes or longer.
- Step 3
Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
- Step 4
Put the flour and bread crumbs in separate flat dishes.
- Step 5
Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs. The sweetbreads should be thoroughly coated, but shake off excess. Pat the pieces all over to make the crumbs adhere.
- Step 6
Heat the remaining oil in a skillet large enough to hold the pieces in one layer. Cook on one side until golden. Turn and cook until golden on the other side. Cook, turning occasionally, about 10 minutes.
- Step 7
Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown. Add the sweetbreads and heat. Serve the sweetbreads with the butter poured over.
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John
Very similar to another recipe with Franey and Claiborne. I mostly followed the other one.
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