Sweetbread Bake
Yield
2 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
mushrooms, button
|
|
| ½ | pound |
sweetbreads
prepared |
* |
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| 5 | teaspoons |
chicken broth
|
|
| 1 | small |
eggs
|
|
| 5 | tablespoons |
yogurt, plain
|
|
| ½ | cup |
cheese
grated |
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
mushrooms, button
|
|
| 226.8 | g |
sweetbreads
prepared |
* |
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 25 | ml |
chicken broth
|
|
| 1 | small |
eggs
|
|
| 75 | ml |
yogurt, plain
|
|
| 118 | ml |
cheese
grated |
|
| 1 | x |
parsley leaves
chopped |
*
|
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.
