A crisp-outside, tender-inside offal dish made by briefly poaching lamb sweetbreads, slicing them, coating them in flour, egg, and breadcrumbs, and frying them. An elegant starter for a special meal.
Poach the lamb sweetbreads in vinegar water for 10 minutes, transfer them to ice water, then clean off the membrane.
Slice the cleaned sweetbreads about 1 cm thick.
Coat the slices in flour, beaten egg, and breadcrumbs, in that order, then fry in hot oil until golden.
Drain on paper towels and serve hot.
Important: After poaching, transfer the sweetbreads to ice water and clean off the membrane thoroughly; otherwise, they can toughen during frying. Allergen: This recipe contains wheat flour, breadcrumbs, and eggs.
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