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Fried Sweetbreads

Fried sweetbreads are sliced sweetbreads coated in beaten eggs and bread crumbs, then fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Sweetbreads

Ingredients

Directions

Prepare

  1. Blanch the sweetbreads and let them cool.

  2. Cut the sweetbreads into slices.

Coat and fry

  1. Roll the slices in beaten eggs and then in bread crumbs.

  2. Fry in hot fat until golden brown.

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 + 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

Sweetbreads
Tender offal that is the main substance of the dish, cooked until firm and succulent.
Eggs
Beaten eggs bind the bread crumbs to the slices so the coating adheres during frying.
Bread crumbs
Form a crisp coating that browns in hot fat and gives contrast to the soft interior.

The step that matters

Blanch and cool before slicing. Blanching firms the sweetbreads and removes surface impurities, so they hold their shape when cut and coated. Cutting them warm can cause them to crumble.

“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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