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Fried Sweetbreads

Fried Sweetbreads are sweetbreads coated in beaten egg and cracker crumbs, then fried or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg 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 as described in the previous page.

  2. Heat hot fat and butter in a pan.

Coat and cook

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

  2. Fry the sweetbreads in the hot fat until golden brown.

  3. Alternatively, broil the sweetbreads using the same coating method.

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. Butter + eggtop 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
The main protein, which the coating and frying turn into a crisp, golden exterior.
Egg
Beaten egg acts as a binder so the cracker crumbs stick to the sweetbreads.
Cracker crumbs
Form a crisp, browned coating that adds texture when fried or broiled.
Butter
Adds richness and aids browning in the hot fat.

The step that matters

Frying until golden brown. Fat must be hot before the sweetbreads go in, or the coating absorbs excess fat and turns greasy instead of crisp. Browning depends on the surface reaching sufficient heat.

“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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