Sweetbreads (Pan Seared)

1. 1

   Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.

2. 2

   Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.

3. 3

   Drain and cover with cold water.

4. 4

   Remove all membranes and tubes.

5. 5

   Slice each sweetbread in half crosswise.

6. 6

   Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.

7. 7

   Heat butter and oil in a skillet until very hot.

8. 8

   Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.

9. 9

   When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.

10. 10

    Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.