Pan-Fried Sweetbreads with Barigoule of Spring Vegetables

Most everyone these days cooks sweetbreads for a finished dish from the raw state, a practice that shortchanges the potential flavor and texture of the sweetbreads, giving them a bad reputation. But if you braise them first on a flavorful bed of “aromatics” (Aromatic Vegetable Mix) and fresh herbs, the sweetbreads take on a more complex flavor as well as a smooth and unctuous texture.

Ingredients

Method

Soak the sweetbread medallions in half of the melted butter for 1 minute. Put the bread crumbs in a shallow dish.

Transfer the sweetbreads to a plate and season on both sides with salt and pepper. Press the medallions into the bread crumbs until well coated on both sides.

Heat the remaining melted butter in a large heavy frying pan over medium heat. Cook the medallions on each side until golden—about 3 minutes—and serve with the barigoule of vegetables.

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