Rinse the Sweetbreads in cold water for 20-30 minutes, remove and pat dry with kitchen paper. Trim off any excess fat and skin and cut into 1-2 cm thick slices. Coat the Sweetbreads in flour and tap off any excess.
Heat a large frying pan and add the oil and butter; season the Sweetbreads with salt and pepper and fry for 2-3 minutes on each side. When ready to serve add the tomatoes and fry gently until warmed through.
Serve with asparagus tips and salad leaves.
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