Title: Scaloppine of Sweetbreads with Lemon
Categories: Italian Veal Ceideburg
Yield: 6 Servings

2	lb	Sweetbreads, soaked, trimmed, and blanched
		Flour
		Salt and freshly ground pepper
4	tb	Butter
2		Lemons, very thinly sliced

Cut the sweetbreads into slices 1/2 inch thick, season them with salt and pepper, and dust with flour. Heat the butter in a large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter and keep warm. Add the paper-thin slices of lemon to the butter remaining in the pan, toss over high heat for a few seconds, and then spoon them over the sweetbreads.

Serves 6.

From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York

Posted by Stephen Ceideburg; December 22 1990.

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