Lamb/Veal Sweetbreads

Preparation info

  • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

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Wash thoroughly and blanch in salted boiling water with a little garlic, ginger and onion until cooked and firm (4 minutes for lamb, 8 for veal). Drain and cool slightly, then carefully peel away and discard the outer membrane. Cut into 3 cm (1¼ inch) pieces and follow the classic crumbing technique of dusting with plain (all-purpose) flour, dipping in beaten egg and coating with dry breadcrumbs. Deep-fry until golden brown then season with salt.