Scaloppine of sweetbreads with lemon

Yield: 6 servings

Measure Ingredient
2 pounds Sweetbreads, soaked, trimmed, and blanched
\N \N Flour
\N \N Salt and freshly ground pepper
4 tablespoons Butter
2 \N 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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