Ingredients
- 250g sweetbreads
- 2 eggs,
- ½ cup flour
- 1 lemon
- 1 cup panko or breadcrumbs
- 2 Tbsp capers
- Handful fresh parsley, roughly chopped
- 50g butter
- Salt and freshly ground black pepper
CRUMBED SWEETBREADS WITH LEMON, CAPERS & PARSLEY
Method
- Firstly get together the ingredients for crumbing – put the flour into one dish, then break the eggs and lightly whisk and put into another dish
- Finally put the crumbs into another dish
- Place them on your bench in the above order
- Crumb the sweetbreads in the flour, egg mixture and finally the crumbs
- Lay out on a tray ensuring they are not sitting on one another
- Refrigerate until required
- Heat up a large fry pan with ½ the butter and drizzle of oil
- Fry the sweetbreads over moderate heat, season with salt and pepper and fry until the crumbs go a lovely golden brown (2 minutes) turn over and repeat with the other side
- Remove from the pan and keep warm
- To make the sauce; add the remaining butter and let it go frothy (2 minutes) it will give off a slightly nutty aroma, squeeze over the juice of the lemon, add the capers and swirl the pan around to amalgamate the flavours
- Finally add the parsley, taste, adjust if necessary
- To serve; divide the sweetbreads between the warm plates and drizzle over the sauce
- I like mine with crisp pepper rocket or watercress leaves
Comments
LECKIES LAMB SWEETBREADS
Sweetbreads have nothing to do with bread at all they are in fact the thymus or pancreas gland from sheep, calves or deer. Do not let this put you off as they are tender and creamy in taste and texture. There is a little preparation beforehand but worth the small amount of effort. Go on be daring…!
Basic preparation of sweetbreads – ideally soak them for a few hours in several changes of cold water. If a little low on time you can omit this stage and gently poach them in unsalted water for 5 minutes. Drain and leave to cool. When cool enough to handle prick each sweetbread all over to release any excess fat. Remove any gristly or sinewy bits and discard. Be careful not to remove too much of the membrane as this holds them together.
Your sweetbreads are now ready to use in whichever way you so desire!
Thank you to Leckies Butchery for supporting this demonstration.
To download a printable version of this recipe click here
