Sweetbreads With Green Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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