Crispy Veal Sweetbread
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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
1 oz. clarified butter
1 T. small-dice celery
1 T. shaved shallot
¼ cup white wine
4 oz. veal sweetbread
2 sprigs fresh thyme
8 black peppercorns
2 bay leaves
2 cups veal stock
Flour, egg, breadcrumbs, for breading
Olive oil, as needed
Method: Heat butter in small rondeau. Gently sweat celery and shallot until translucent. Deglaze pan with white wine; reduce until sec. Add sweetbread, thyme, peppercorns, bay leaves and veal stock; bring to a simmer. Cover with piece of buttered parchment paper, then foil; put in 325ºF oven for about 45 minutes, or until fork tender. Remove sweetbread from pan; reserve. Strain cooking liquid through chinois. Return to high flame; reduce until thick nappe. Roughly chop sweetbread; add to reduced cooking liquid. Spoon small line of sweetbread mixture into plastic wrap; roll up to form tight cylinder. Tie ends with butcher’s twine. Cool thoroughly in ice bath or refrigerator. When sweetbread completely set up, remove plastic wrap; slice into 4 equal- sized discs. Bread discs in flour, egg and breadcrumbs. At service, fry in 350ºF olive oil until golden-brown.
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