Kalbsbries Gebacken Mit Erdäpfel-blattsalat Recipe
breaded sweetbread with potato-green salad
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Ingredients
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Kalbsbries (breaded)
Erdäpfel-Blattsalat (potato & leaf-salad)
Method
Kalbsbries (breaded)
- 1
Prepare and soak sweetbreads
If not already prepared, remove membranes and excess fat from the sweetbreads. Place kalbsbries in a bowl and cover with cold water mixed with white wine vinegar (2 tbsp). Soak in the refrigerator for 1–2 hours to help remove impurities, changing water once if cloudy.
- 2
Blanch and cool
Bring 1 liter of cold water to a gentle simmer with 1 tsp kosher salt, 8 whole black peppercorns and 1 bay leaf. Add the drained sweetbreads and poach gently for 8–10 minutes until just firm (do not boil vigorously). Immediately transfer to an ice bath to stop cooking. Once cool, drain and gently press to remove excess water. Pat dry with paper towels.
- 3
Portion and press
If pieces are large, divide each sweetbread into 8–10 portions (approx. 60–75 g each). To achieve a uniform shape, place portions between two sheets of plastic and press lightly with a heavy skillet for 10 minutes.
- 4
Set up breading station
Place flour in a shallow dish and season with a pinch of salt and pepper. In a second dish, whisk together eggs and 30 ml milk until homogenous. Place breadcrumbs in a third dish.
- 5
Bread the sweetbreads
Dredge each portion first in flour, shaking off excess, then dip into the egg mixture, letting excess drip, and finally press into breadcrumbs to coat evenly. Set breaded pieces on a tray and let rest for 10–15 minutes to help coating adhere.
- 6
Pan-fry
Heat a large skillet over medium-high heat. Add 40 g butter and 120 ml oil and heat until the butter foams and mixture is hot but not smoking. Fry breaded sweetbreads in batches (avoid overcrowding) for 3–4 minutes per side, turning once, until golden brown and crisp and internal temperature reaches about 68–72°C (or just firm to the touch). Transfer to a wire rack or paper towel-lined plate and season lightly with salt and freshly ground black pepper.
- 7
Keep warm
Keep finished sweetbreads in a low oven (80–90°C) on a tray while frying remaining batches to maintain crispness.
Erdäpfel-Blattsalat (potato & leaf-salad)
- 8
- 9
Slice potatoes
While still warm, halve or slice the potatoes about 5 mm thick. Put sliced warm potatoes into a large mixing bowl — warmth helps them absorb the dressing.
- 10
Prepare dressing
In a small bowl whisk together 4 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1 tsp salt and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning.
- 11
- 12
Add leaves and finish
Just before serving, fold in the mixed salad leaves and the remaining dressing, tossing lightly so leaves are coated but not wilted. Adjust seasoning with salt and pepper.