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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
heat 2 to 3 tbsp oil for shallow frying in a pan. take a cutlet and dip in the maida paste gently. 14. coat the paste evenly all over the cutlet. 14. then coat the cutlet in breadcrumbs. if you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava. in another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water. 2  stir and mix this mixture to get a smooth paste without any lumps. 3  now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the mixture in your palms.