Sweetbread Bake
Submitted by beamerz3
Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that’s ready in an hour.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
1 hrsIf you’ve already gone through the work of preparing sweetbreads, this is one of the most rewarding ways to serve them.
Thin slices get dusted in seasoned flour and pan-fried with button mushrooms in butter until everything is golden brown.
A quick simmer in chicken broth builds a savory base in the skillet, then the whole thing transfers to a baking dish.
The finishing touch is a yogurt custard mixed with beaten egg and grated cheese, poured over the top and baked until it sets into a golden, bubbly gratin.
Sprinkle with fresh parsley and bring it straight to the table.
Chef Tips
- Slice the sweetbreads a consistent quarter inch thick so they cook evenly. Thicker pieces stay underdone in the center while thin edges turn crispy.
- Don’t crowd the skillet when frying. Sweetbreads release moisture, and overcrowding steams them instead of giving you that golden sear.
- Use full-fat yogurt for the topping. Low-fat yogurt can split and turn grainy in the oven, while full-fat stays smooth and sets into a proper gratin.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Slice the mushrooms. Cut the sweetbreads into ¼ inch slices.
Season the flour and toss the sweetbreads in it until lightly coated.
Melt butter in a skillet, add the sweetbreads and mushrooms and fry for about 10 minutes until golden.
Add the broth and seasoning and simmer for 5 minutes.
Meanwhile, beat the egg with yogurt, grated cheese and seasoning.
Arrange the sweetbreads and mushrooms in an ovenproof dish and pour the yogurt mixture over.
Bake for 20 minutes until lightly set and golden.
Sprinkle with parsley and serve hot.
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