Sweet-breads
Ingredients
Directions
Prepare
Trim off all the fat from the sweetbreads.
Cut the sweetbreads into slices.
Coat and fry
Dip the slices into the beaten eggs.
Roll the slices in cracker crumbs.
Fry in hot oil until golden brown.
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
- Eggs
- Bind the cracker crumbs to the sweetbread slices so the coating adheres.
- Cracker crumbs
- Form a crisp, browned outer coating when fried.
The step that matters
Fry in hot oil until golden brown. If the oil is not hot enough, the coating absorbs more oil and turns greasy instead of crisp. Frying at a high enough temperature sets the crumb coating quickly and drives browning, while the sweetbread inside stays tender.
“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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