Stuffed sweetbreads
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 722, total fat 53 G., saturated fats 20 G., proteins 24 G., carbohydrates 37 G., fiber 3 G., cholesterol 394 mg, sodium 597 mg, sugar 3 G.
Calories 722, total fat 53 G., saturated fats 20 G., proteins 24 G., carbohydrates 37 G., fiber 3 G., cholesterol 394 mg, sodium 597 mg, sugar 3 G.
Sweetbreads are veal sweetbreads, which, when cooked properly, become a true delicacy. Most sweetbreads are dredged in flour and fried, but for an even more delicious treat, they can be stuffed. In this recipe, veal sweetbreads are filled with a filling of hard-boiled eggs, breadcrumbs, onions, and butter, then rolled in breadcrumbs and fried until golden brown. Allow the sweetbreads to set slightly before serving, so the filling won't spill out when slicing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 peeled hard-boiled eggs, diced
- 1 bunch of parsley, leaves chopped
- 1 small onion, diced
- 2 tbsp. breadcrumbs
- 0.5 cup melted butter
- 0.5 cup chicken or vegetable broth (or more)
- 700 g of veal sweetbreads
- 1/4 cup grapeseed oil
- 0.5 cups premium flour
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Recipes with similar ingredients: veal, eggs, onions, parsley, breadcrumbs
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a medium bowl, combine hard-boiled eggs, parsley, onion, breadcrumbs, melted butter, and enough broth to make a moist filling.
- Pat the sweetbreads dry with paper towels and cut a pocket in the center of each piece large enough to fill with the filling. Season the sweetbreads with salt and pepper and fill with the filling.
- Heat grapeseed oil in a medium oven-safe skillet. In a shallow bowl, season the flour with salt and pepper and dredge the sweetbreads in it, shaking off any excess.
- Carefully place the meat in the hot skillet and sear for 3-4 minutes on each side. Transfer the skillet to the preheated oven to finish cooking. Check after about 5 minutes to ensure the filling is set enough to hold together when slicing.
- Remove the pan from the oven and let the meat rest and set for about 20 minutes before slicing.
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