1 [See Sweetbread Cutlets with Asparagus Tips for full ingredient list — this recipe relies on that preparation; tomato sauce required]
Instructions
1. Prepare the sweetbreads following the method for Sweetbread Cutlets with Asparagus Tips (p. 207, same volume).
2. To saute: melt 2-3 tbsp (30-45 g) unsalted butter in a cast-iron skillet over medium-high heat until the foam subsides and the butter begins to turn golden. Add the prepared sweetbread pieces in a single layer without crowding. Cook 3-4 minutes per side, turning once, until the exterior is deep golden brown and the interior reads 160°F (71°C) on an instant-read thermometer.
3. To deep-fry: heat neutral oil in a heavy saucepan to 375°F (190°C). Fry the prepared sweetbread pieces in small batches for 3-5 minutes, until the coating is uniformly golden brown and crisp and the internal temperature reaches 160°F (71°C). Remove with a slotted spoon and drain on a wire rack set over a sheet pan.
4. Plate the cooked sweetbreads and spoon warm tomato sauce over or alongside. Serve immediately.
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