Scaloppine Of Sweetbreads With Lemon
Sweetbreads Lemon Italian Veal
Last updated 6/12/2012 1:01:33 AM. Recipe ID 24834. Report a problem with this recipe.
Title: Scaloppine of sweetbreads with lemon
Categories: Italian, Veal, Ceideburg 2
Yield: 6 Servings
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Salt and freshly ground
4 tb Butter
2 Lemons, very thinly sliced
Cut the sweetbreads into slices 1/2 inch thick, season them with salt
and pepper, and dust with flour. Heat the butter in a large frying
pan over fairly high heat and brown the sweetbreads for about 3
minutes on each side. Transfer them to a hot serving platter and
keep warm. Add the paper-thin slices of lemon to the butter remaining
in the pan, toss over high heat for a few seconds, and then spoon
them over the sweetbreads.
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