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Good afternoon | 29th July 2010
Calf’s Sweetbreads Sauté
| 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) |
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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