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Fried Sweetbread

Fried Sweetbread is a dish of blanched sweetbread coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Sweetbread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Blanch the sweetbread and press it between two plates until cold.

Bake

  1. In a clean sauté pan, melt the butter and add the sweetbread. Add the lemon juice and season with salt and pepper.

  2. Cover with buttered paper and cook in a 350°F (175°C) oven for about 30 minutes, basting frequently.

  3. Once cooked, let it cool and slice the sweetbread.

Coat, fry and serve

  1. Coat the slices in egg and then in bread crumbs twice.

  2. Fry in boiling fat for 8 to 10 minutes until golden brown.

  3. Garnish with parsley and serve hot.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Sweetbread
Main protein; its tender, delicate texture is the centre of the dish.
Butter
Adds fat and richness, and helps the sweetbread brown gently while it cooks.
Egg
Binds the bread crumbs to the slices so the coating stays on during frying.
Bread crumbs
Form a crisp, golden coating that contrasts with the soft interior.

The step that matters

Frying in boiling fat. The fat must be hot enough to crisp the crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before it browns.

“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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