Chef Matt Spector
JoLē | Napa

Chicken Fried Veal Sweetbreads with Wild Mushrooms & Green Bean Casserole

Chef Matt Spector of JoLē – Calistoga, CA
Adapted by StarChefs.com
May 2009

Yield: 1 Serving

INGREDIENTS

Sweetbreads: (makes 1 pound)

• 1 pound veal sweetbreads
  
• 3 cups buttermilk
  
• 1 teaspoon dried thyme
  
• 1 teaspoon Madras curry powder
  
• 1 teaspoon dry mustard
  
• 1 teaspoon hot smoked paprika
  
• Salt
  
• Freshly ground black pepper
  
• All purpose flour
  
  Casserole:
  
• Butter
  
• 8 morels or other wild mushrooms
  
• 1 teaspoon minced shallot
  
• 1 teaspoon minced garlic
  
• 12 green beans
  
• 3 tablespoons chicken stock
  
• 2 tablespoons veal demi-glace
  
• 1 tablespoon heavy cream
  
• 1 tablespoon grated parmesan
  
• Toasted bread crumbs

METHOD

For the Sweetbreads:
Blanch and peel the sweetbreads, and set them aside. Mix the buttermilk, thyme, curry powder, dry mustard, and paprika; soak the sweetbreads in the mixture for up to 3 hours. Drain and reserve the sweetbreads for pan frying.

Season 3 ounces of the sweetbreads with salt and pepper, and dredge them in all purpose flour, patting off any excess. Heat a heavy pan with enough oil to pan fry the sweetbreads. Fry each side for about 2 minutes, or until crispy. Reserve the fried sweetbreads on a paper towel.

For the Casserole:
In a small sauce pan, melt a pat of butter and begin to sauté the mushrooms. Once cooked, add the shallots, garlic and green beans to the pan. Add the chicken stock and demi-glace, and allow the mixture to simmer until it comes together. Finish with the cream, parmesan and toasted bread crumbs.

To Assemble and Serve:
Plate the sweetbreads on top of the casserole and serve immediately.

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