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Fried Sweetbreads

Fried sweetbreads are sweetbreads coated in egg and cracker crumbs, then fried in hot fat and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Sweetbreads

Ingredients

Directions

Prepare

  1. Prepare the sweetbreads by cleaning them thoroughly.

Coat and fry

  1. Roll the sweetbreads in egg, then coat with cracker crumbs.

  2. Heat hot fat and butter in a pan.

  3. Fry the coated sweetbreads until golden brown.

  4. Alternatively, broil them after coating.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Main protein that is cooked until tender and golden on the outside.
Egg
Binds the cracker crumbs to the sweetbreads so the coating stays on during frying.
Cracker crumbs
Form a crisp, golden-brown crust through browning during frying.
Butter
Adds richness and flavor to the frying fat and aids browning.

The step that matters

Fry the coated sweetbreads until golden brown. Frying at a steady heat browns the cracker crumb coating through the Maillard reaction while the egg sets the crust. Too little heat leaves the coating pale and greasy; too much burns it before the sweetbreads are cooked through.

“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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