Calf’s Sweetbreads Sauté

by Stefan Kolsch

When ready to serve add the tomatoes and fry gently until warmed through
SERVINGS    
 
4
PREPARATION TIME
30 MINS
COOKING TIME
10 MINS

Ingredients

400g-450g Calf’s Sweetbreads
2-3 tbsp Plain Flour
2 tbsp Olive Oil
20g Butter
Salt and Pepper
1 Tomato (cored and cut in small cubes)
2 sprigs Chervil or Parsley (chopped)

Calf’s Sweetbreads Sauté

Instructions

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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