Sweetbreads, Fried
Ingredients
Directions
Prepare
Prepare sweetbreads without cutting them into small pieces.
Cook sweetbreads in water until tender.
Coat and fry
Roll cooked sweetbreads in beaten egg and then in cracker crumbs.
Fry the sweetbreads as you would oysters.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Serve as the main protein; cooking in water makes them tender enough to slice and eat.
- Egg
- Binds the cracker crumbs to the sweetbreads so the coating adheres during frying.
- Cracker crumbs
- Form a crisp, golden coating that browns when fried.
The step that matters
Frying the coated sweetbreads. Fry in hot fat so the crumb coating browns and crisps quickly; if the fat is too cool, the coating absorbs oil and becomes greasy while the inside overcooks.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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