Sweetbreads With Green Peas

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 pound veal sweetbreads
  • 2 quarts water
  • 2 tablespoons vinegar
  • 2 1/4 teaspoons salt, divided
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/2 cup fine, dry breadcrumbs
  • 1/4 teaspoon pepper
  • Lard
  • 1 (15 1/2-ounce) can green peas, undrained
  • 2 tablespoons butter or margarine
  • Fresh parsley sprigs

Preparation

  1. Place sweetbreads with water to cover in a medium mixing bowl. Soak for 1 hour. Drain well; remove and discard white membrane.
  2. Combine drained sweetbreads, 2 quarts water, vinegar, and 2 teaspoons salt in a large Dutch oven. Bring mixture to a boil. Reduce heat; cover and simmer 20 minutes.
  3. Remove sweetbreads, and cut into serving-size pieces. Combine egg and 2 tablespoons water in a small bowl; set aside. Combine breadcrumbs, remaining salt, and pepper in a small bowl; set aside. Dip sweetbreads in egg mixture; roll in breadcrumb mixture
  4. Melt lard in a large skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning to brown all sides. Remove sweetbreads; drain.
  5. Cook peas in a medium saucepan over medium heat until hot. Drain and add butter.
  6. Serve peas in a small bowl on a platter. Place sweetbreads around bowl on platter; garnish with parsley. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweetbreads With Green Peas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy