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Veal sweetbreads plain

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Ingredients for 4 servings:

  • 500 g veal sweetbreads
  • Soup (beef soup)
  • Pepper, white
  • Salt
  • Flour
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the sweetbreads until no more blood runs. Then place them in cold water. Bring to a boil once, strain, return to cold water again, and let them steep in gently boiling water for 20 minutes. Refresh in cold water and let them cool. Then cut them into 1cm-thick slices, but first, of course, remove the skin and the ribs. Now you can season them with salt and pepper and fry them like natural schnitzel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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