Crunchy Sweetbread and Celery Fricassee Recipe

Ingredients:

• 1 pound sweetbreads, cleaned and trimmed
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 cups chopped celery
• 1/4 teaspoon thyme leaves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions:

1. Bring a large pot of water to a boil. Add sweetbreads and cook for 10 minutes. Remove from heat and cool completely.
2. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper. Dredge sweetbreads in the flour mixture.
3. In a large skillet, melt butter over medium-high heat. Add sweetbreads and cook until golden brown and crispy on all sides, about 5 minutes. Remove from skillet and set aside.
4. Add celery and thyme to the same skillet and sauté for 3 minutes, until slightly softened.
5. Add chicken broth and bring to a boil. Reduce heat to low, add the heavy cream and simmer until the sauce thickens, about 10 minutes.
6. Return sweetbreads to the skillet and toss gently to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
7. Serve hot, garnished with chopped parsley.

Verdict:

This dish is a unique and flavorful way to enjoy sweetbreads, a delicacy that can be intimidating to cook with. The crunchy coating pairs perfectly with the creamy and herbaceous sauce and the celery adds a refreshing crunch. Overall, this dish is satisfying and delicious.

Serving Suggestions:

This dish pairs well with a side of roasted potatoes and a green salad. Serve with a glass of white wine or a light beer to complement the flavors.