CookEat Recipe
Fried Sweetbreads and Eggs with Tomato Sauce
Lemon-seasoned crumbed sweetbreads fried golden, served with separate fried eggs and tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Blanch cleaned food-grade sweetbreads in gently simmering water until firm and fully cooked; cool just enough to trim membranes, then season with the separate three-quarter teaspoon salt, the separate quarter teaspoon black pepper, lemon and parsley.
Step 5
Coat with fine breadcrumbs and fry in hot lard until golden and thoroughly hot; drain.
Step 6
Fry four eggs separately to a safe desired set.
Step 7
Plate one egg beside each portion of sweetbreads and offer the warm tomato sauce separately.
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