This past Sunday, I spent most of the day recuperating from the maniac pace of the preceding week. Some of this process involved watching football (yes, I am getting adjusted to the fact that it’s now a part of my life) and enjoying a beer. The problem with this scenario is that I was lacking the proper nourishment that such a day requires.
I had in my refrigerator sweetbreads that I had removed from the freezer the night before. (Don’t know what sweetbreads are? Mwahaha…Check it out.) I ditched my original sweetbread plans without looking back and headed in the opposite direction: sweetbread nuggets. It had been years since I’d dunked a chicken nugget into my childhood invention, kusto–a blend of ketchup, mustard and mayo. I figured sweetbreads’ mild, sweet (get it?) flavor would be a great (and totally unnecessary) swap for chicken.
My sweetbreads were already prepped, sliced and breaded prior to freezing. For instructions on how to prep them before cooking, click here. Once they’re sliced, dip them in flour, then egg, then breadcrumbs. Shallow fry them over the stove in a deep pan on both sides until the coating is browned to your liking. Once they come out of the oil, place them on paper towels and sprinkle with salt. Serve with kusto–it’s a musto. (Oh boy, that was rough.)