Cornmeal Fried Veal Sweetbreads Recipe

Preparation Steps

1. 1

   Prepare Sweetbreads

   Soak the veal sweetbreads in cold water for at least 2 hours, changing the water once. This helps to remove impurities.

2. 2

   Blanch Sweetbreads

   In a pot, bring salted water to a boil. Add the sweetbreads and blanch for about 5 minutes. Remove and place in an ice bath to stop the cooking process. Once cooled, drain and gently pat dry.

3. 3

   Coat Sweetbreads

   In a bowl, whisk together the flour, cornmeal, salt, and pepper. In another bowl, beat the eggs with milk. Dip each sweetbread in the egg mixture, then coat with the cornmeal mixture.

4. 4

   Fry Sweetbreads

   In a large skillet, heat the vegetable oil over medium-high heat. Fry the coated sweetbreads in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

5. 5

   Serve

   On a plate, place a bed of arugula, top with fried sweetbreads, and drizzle with Benton’s Bacon Jam and house honey mustard.