Restaurants›Gemma›Crispy Veal Sweetbreads Recipe

Crispy Veal Sweetbreads Recipe

Inspired by Gemma
Time1h
Serves4

velouté. frisée, pickled mustard seed vinaigrette

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

Disclosure: Some product links may be affiliate links. 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

Preparation

1

Prepare the Sweetbreads

Soak the veal sweetbreads in cold water for about 2 hours, changing the water once. Drain and remove any membranes. Blanch in boiling salted water for 5 minutes, then transfer to an ice bath.

2

Coat the Sweetbreads

Once cooled, remove the sweetbreads from the ice bath and pat dry. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs.

3

Fry the Sweetbreads

Heat olive oil in a frying pan over medium heat. Fry the sweetbreads until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

4

Make the Velouté

In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually add chicken stock, whisking until smooth. Bring to a boil, then reduce heat and stir in cream. Season with salt and pepper.

5

Prepare the Vinaigrette

In a small saucepan, combine mustard seeds and vinegar. Simmer for 5 minutes, then remove from heat and stir in olive oil and honey. Season with salt and pepper.

6

Plate the Dish

On a plate, arrange frisée lettuce. Place crispy sweetbreads on top, drizzle with velouté and vinaigrette.