In a Hurry, Fit for Company

First chilled until firm, the poached sweetbreads are sliced, dipped in flour, egg whites, and panko bread crumbs and panfried, which give them a lovely crisp coating. Serve them “saltimbocca” style with the prosciutto and sage sauce or with lemon wedges on lightly dressed salad greens or a bed of sauteed mushrooms.

Serves 4

INGREDIENTS

• Olive Oil-Poached Veal Sweetbreads, left whole and chilled
• Salt and freshly ground black pepper
• ½ cup all-purpose flour
• 2 large egg whites, lightly beaten with 2 teaspoons water
• ¾ cup panko bread crumbs
• 3 tablespoons reserved sweetbread poaching oil, or more as needed
• Lemon wedges (optional)
• Saltimbocca Sauce (optional)
• 2 ounces thinly sliced prosciutto, cut into 2-×-¼-inch strips
• 12 fresh sage leaves, cut crosswise into ⅛-inch-wide strips
• ½ cup dry white wine
• ½ cup homemade vealstock or canned low-sodium chicken broth

INSTRUCTIONS

1. Cut the sweetbreads into ⅜-inch-thick slices and sprinkle both sides with salt and pepper to taste.
2. Place the flour, egg white mixture, and panko in separate pie tins or shallow bowls.
3. Dip each sweetbread slice into the flour and shake off the excess, dip into the egg to coat completely, letting the excess drain, and then coat completely with the panko, pressing the crumbs into the sweetbreads to make them adhere. Put on a plate.
4. Heat ⅛ inch oil in a 10-inch nonstick skillet over medium heat.
5. Working in batches, fry the slices until nicely browned on one side, about 2 minutes.
6. Gently turn over and fry the other side for 1 or 2 minutes more, or until nicely browned and crisp, adding more oil if needed.
7. Drain on paper towels. Transfer to a warm platter and serve with lemon wedges, or proceed with making the Saltimbocca Sauce.

FOR THE SALTIMBOCCA SAUCE:

1. Pour off all but 2 tablespoons of the oil from the pan and add the prosciutto and sage.
2. Cook, stirring, over medium heat until the sage just begins to crisp, about 1 minute.
3. With a slotted spoon, transfer the prosciutto and sage to a small plate.
4. Add the white wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
5. Boil the wine until it has almost evaporated.
6. Add the stock and reduce until just turning syrupy.
7. Arrange the sweetbreads on four plates.
8. Add the prosciutto and sage to the sauce, then spoon the sauce over the sweetbreads and serve.

COOK’S NOTE:

• Instead of serving the crispy sweetbreads with lemon wedges, drizzle a few drops of good aged balsamic vinegar over each slice.