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Sweetbreads breaded with orange crumbs

The glaze of this sweetbread consists of boiled veal jus and onion syrup. This makes the sweetbread slightly sweet, but the onion syrup also gives a lot of umami. The zest of orange in the crumb gives some extra freshness.

Makes 750g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

750
g
sweetbreads
50
ml
veal stock
50
g
croutons
1
dried peel of an orange, grated
4
onions
2
l
water
10
g
white wine vinegar
50
g
sugar
as needed
butter
as needed
flour
as needed
vinegar
salt

Scale recipe

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