Scaloppine Of Sweetbreads With Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Ceideburg 2, Italian, Veal | 6 | Servings | |
INGREDIENTS
| 2 | lb | Sweetbreads, soaked |
| trimmed and blanched | ||
| Flour | ||
| Salt and freshly ground | ||
| pepper | ||
| 4 | T | Butter |
| 2 | Lemons, very thinly sliced |
INSTRUCTIONS
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 Posted by Stephen Ceideburg; December 22 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 20.4mg
Sodium: 50.7mg
Potassium: 69.9mg
Carbohydrates: 40.5g
Fiber: 1.5g
Sugar: <1g
Protein: 5.5g