scaloppine of sweetbreads with lemon
| Measure | Ingredient |
|---|---|
| 2 pounds | Sweetbreads, soaked, trimmed, and blanched |
| Flour | |
| Salt and freshly ground pepper | |
| 4 tablespoons | Butter |
| 2 | Lemons, very thinly sliced |
Cut the sweetbreads into slices ½ 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.
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