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Sweetbread, Fried

Fried sweetbread is blanched, simmered, sliced, coated in egg and breadcrumbs, then fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 23,333 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sweetbread, Fried

Ingredients

Directions

Poach

  1. Blanch the sweetbread as per instructions for blanching sweetbreads.

  2. Place the blanched sweetbread in a stewpan with the stock.

  3. Add seasoning if needed. Simmer gently for about 40 minutes.

  4. Press the sweetbread between two plates until cold.

Bread and fry

  1. Cut the cold sweetbread into slices.

  2. Brush the slices with beaten egg.

  3. Coat the slices with breadcrumbs.

  4. Fry the slices in hot fat until lightly browned.

  5. Drain the fried slices well.

  6. Serve on a napkin or dish paper, garnished with fried parsley.

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. Onion + eggtop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sweetbread
Forms the main body of the dish, becoming firm and sliceable once pressed cold.
Egg
Beaten egg binds the breadcrumbs to the slices so the coating stays on during frying.
Breadcrumbs
Form a crisp outer coating that browns when fried.
Frying fat
Conducts heat to crisp and brown the breadcrumb coating.

The step that matters

Pressing the sweetbread until cold. Pressing while cool firms the meat so it holds together when cut into slices. Slicing before it is fully cold can crumble the slices, which then break apart when coated and fried.

“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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