An offal recipe, crisp outside and soft inside, made by briefly boiling lamb sweetbreads, slicing them, and coating them in flour, egg, and breadcrumbs before frying. A stylish starter option that stands out at guest tables.
Boil the lamb sweetbread in vinegar water for 10 minutes, then transfer to ice water, and clean off the membrane.
Slice the cleaned sweetbread into pieces about 1 cm thick.
Coat the slices in flour, then beaten egg, then breadcrumbs in order, and fry in hot oil until golden brown.
Drain excess oil on paper towels and serve hot.
Important: After boiling the sweetbread, transfer it to ice water and thoroughly clean the membrane, otherwise it may harden during frying. Allergen: this recipe contains wheat flour, breadcrumbs, and egg.
If you chill the slices in the refrigerator for a few minutes before frying, the risk of falling apart while frying decreases.
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