Escalopes of Sweetbreads (Veal)

Ingredients

• 500 gkalbsbry
• 40 gButter
• 30 gWheat flour
• 3 gSalt

Instructions

1. 1

   Prepare

   • Rinse sweetbreads under cold water and remove any membrane or connective tissue.
   • Soak in cold water for 30–60 minutes, changing the water occasionally (optional, to remove blood residues).
2. 2

   Blanch and press

   • Bring a pot of water to a boil. Blanche the sweetbreads for 3–5 minutes until slightly firm.
   • Remove and cool immediately in ice water, then press between two plates or boards with a weight for about 30 minutes to obtain a flat, firm shape.
   • After pressing, slice into pieces about 1–1.5 cm thick.
3. 3

   Dredge and fry

   • Lightly season the sweetbread slices with salt.
   • Place flour on a plate and lightly coat each slice, shaking off excess.
   • Melt butter in a large pan over medium–high heat. Fry the slices in batches for 2–3 minutes per side until golden and slightly crisp.
   • Drain briefly on paper towels and serve immediately.
4. 4

   Serve

   • Serve the escalopes hot, as an appetizer or as part of a main course.
   • Optionally offer freshly ground pepper or a lemon wedge.