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Bread Bakery Fresh Baked Baking

Scaloppine Of Sweetbreads With Lemon

Ingredients & Directions

2 lb Sweetbreads, soaked,
-trimmed, and blanched
Salt and freshly ground
4 tb Butter
2 Lemons, very thinly sliced

Cut the sweetbreads into slices 1/2 inch thick, season them with salt
and pepper, and dust with flour. Heat the butter in a large frying
pan over fairly high heat and brown the sweetbreads for about 3
minutes on each side. Transfer them to a hot serving platter and
keep warm. Add the paper-thin slices of lemon to the butter remaining
in the pan, toss over high heat for a few seconds, and then spoon
them over the sweetbreads.

Serves 6.

From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

6 Servings

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