Tennessee Hot Veal Sweetbreads Recipe
with Spicy Dill Pickles, Homemade White Toast and Herb Buttermilk Espuma
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweetbreads
Soak the veal sweetbreads in buttermilk for at least 2 hours or overnight in the refrigerator.
- 2
Season and Coat
Remove sweetbreads from buttermilk, pat dry, and season with salt and black pepper. Dredge in a mixture of flour, cornmeal, and cayenne pepper.
- 3
Fry the Sweetbreads
Heat oil in a deep frying pan over medium-high heat. Fry the sweetbreads in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Toast the Bread
While the sweetbreads are frying, toast the white bread slices until golden brown.
- 5
Prepare the Herb Buttermilk Espuma
Blend the remaining buttermilk with fresh herbs until smooth. Use a hand blender or espuma siphon to aerate the mixture for a light, foamy texture.
- 6
Serve
Place fried sweetbreads on the toasted bread, top with spicy dill pickles, and drizzle with herb buttermilk espuma. Serve immediately.
