Sweetbreads Grenobloise

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Ingredients

  • 8 sweetbread medallions, peeled, poached and pressed overnight, recipe follows
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 lemon, juiced
  • 2 tablespoons capers
  • 1 tablespoon chopped parsley

Description

Food Network Invites You To Try This Sweetbreads Grenobloise Recipe From Emeril Lagasse.

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