Benton’s Bacon Jam, House Honey Mustard, Arugula

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

Prepare 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.

Blanch 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.

Coat 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.

Fry Sweetbreads

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

Serve

veal sweetbreads

cornmeal

all-purpose flour

milk

salt

black pepper

vegetable oil

arugula

Cornmeal Fried Veal Sweetbreads

Make Cornmeal Fried Veal Sweetbreads Recipe in just 1h . Benton’s Bacon Jam, House Honey Mustard, Arugula

Cornmeal Fried Veal Sweetbreads Recipe

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