A Piccata is an Italian dish that consists of a breaded meat that is pan-fried and then a pan sauce consisting of white wine, lemon and possibly capers. The two most well known are the Veal Piccata and Chicken Piccata, but the treatment works well with other meats and fish. In Italy, the Piccata would be a Secondo, or served after the pasta dish, usually on its own, while in the U.S. it is normally served over pasta or polenta…and sometimes mashed potatoes.
Sweetbreads can come from the thymus gland or pancreas, typically from veal, ris de veau, but oftentimes from lamb as well, or ris d’agneau. While not necessarily sweet, and no way a bread, sweetbreads are unlike other offal meat as the texture is extremely smooth, creamy, and moist, while the flavor is quite mild. This is likely due to the somewhat labor intensive methods required to cook, which includes soaking for days in milk (or buttermilk) and blanching to remove the membrane. We also will fully cook the sweetbreads Sous Vide, which will only require a light dusting of Wondra flour to reheat and crisp the outside.
Why Wondra Flour? Wondra flour is the brand name of a kind of instant flour. Instant flour is low-protein, finely ground wheat flour that has been precooked and dried. As such, Wondra provides an extra-light and crispy crust when fried creating the perfect texture for meats and fish.
The Sweetbreads will be served over a bed of toasted Orzo along with diced butternut squash.