Description
A delicious recipe for pan-fried sweetbreads served with a rich lemon-butter cream sauce.
Ingredients
Scale
- 1 pound sweetbreads
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Soak sweetbreads in water for several hours to remove excess salt.
- Boil sweetbreads for 10 minutes, then drain and let cool.
- Remove any membranes and cut into pieces.
- Dredge sweetbreads in flour.
- In a skillet, melt butter and cook sweetbreads until golden brown.
- Add lemon juice and cream to skillet, stirring until combined.
- Garnish with parsley and serve immediately.
Notes
- For best results, make sure sweetbreads are well-soaked and cleaned.
- Adjust the lemon juice to achieve desired tanginess.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg