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🍽️ Crispy Pan-Fried Sweetbreads with Herbs

296 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 750 g veal sweetbread
• 0.5 tsp salt
• 5 white peppercorns
• 4 tbsp lemon juice
• 1 bunch basil
• thyme
• 0.5 bunch parsley
• 50 g butter
• 1 pinch white pepper (freshly ground)
• 1 unwaxed lemon

Instructions

1. 1. Peel the onion and cut it into four large pieces.
2. 2. Rinse the sweetbread (the calf's thymus gland) under running water.
3. 3. Carefully remove all visible fibers and blood vessels from the sweetbread.
4. 4. Add 1 liter of water and the salt to a pot and bring it to a boil.
5. 5. Add the onion wedges, peppercorns, and lemon juice to the boiling water.
6. 6. Cook the sweetbread in this liquid for 15 minutes.
7. 7. Wash the fresh herbs under cold water.
8. 8. Pat the herbs completely dry with a kitchen towel.
9. 9. Pluck the leaves from the basil and thyme stems.
10. 10. Finely chop the basil and thyme leaves together with the parsley.
11. 11. Set aside a few nice basil leaves for garnishing.
12. 12. Remove the outer skin from the cooked sweetbread.
13. 13. Slice the sweetbread into even slices.
14. 14. Heat the butter in a frying pan.
15. 15. Sear the sweetbread slices in the butter for a short time.
16. 16. Add the chopped herbs to the pan.
17. 17. Season the dish to taste with salt and pepper.
18. 18. Serve the sweetbread on plates.
19. 19. Garnish the dish with the reserved basil leaves.
20. 20. Serve wedges of a lemon on the side.
21. 21. A fresh green salad and baguette go perfectly with this dish.

Nutrition per serving

• kcal: 296
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 2 g