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    SWEETBREADS RECIPE breaded and fried Italian style

    Sweetbreads is the meat of the hour. These smooth and tender veal bites are a-must-to-try at least once in your life! Today I present you a simple recipe to taste them; breaded in a crunchy crust in delicious contrast with their soft texture. Try it on; if you like chicken nuggets, you will love Sweetbreads!

    SWEETBREADS RECIPE breaded and fried Italian style


    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    • 1 Lb veal sweetbreads
    • 10 oz (280 g) clarified butter
    • 1 egg
    • 8 tbsp flour
    • 8 tbsp Panko
    • 1 lemon
    • 1 sprig sage
    • to taste table salt

    SWEETBREADS RECIPE breaded and fried Italian style

    WHAT ARE SWEETBREADS?

    Sweetbreads is one of the meat cut most prized by Chefs and gourmets in the last years! But what exactly are Sweetbreads? They are the thymus of young animals. Particularly appreciated are the sweetbreads of lamb and veal.

    The origin of the term “Sweetbreads”, seems to originate by the sweetness and tenderness of this organ.

    The texture of this cut is incredibly soft and moist, and the taste is creamy and delicate. Even if you are not a fan of offal, you want to try them once in your life!

    SWEETBREADS RECIPE breaded and fried Italian style

    SWEETBREADS IN THE INTERNATIONAL CUISINE

    As I said, Sweetbreads are involved in the culinary renaissance of the offal, but their use in the kitchen of several countries is popular since a long time.

    In France, they are served sauteed with mushrooms, or as an ingredient of meat cassolets. An interesting French recipe lightly fried them paired with seared scallops.

    Italian cuisine has plenty of recipes with this delicious meat, called Animelle in Italian. In Rome, Animelle are sauteed in butter and sage. They are fried or grilled as well and paired with artichokes, or Cauliflower puree, or Milanese Risotto.

    In the Southern cuisine of US, Sweetbreads are battered and fried, or baked with Vermouth sauce.

    Finally, In Argentina, they are called Mollejas and served as an appetizer of the Parilla, the traditional Argentinean Barbeque.

    SWEETBREADS RECIPE breaded and fried Italian style

    FRIED SWEETBREADS RECIPE

    First, soak the Sweetbreads into a bowl along with a mixture composed by 2 cups of white vinegar and 4 Qt of cold water. If the meat is well treated by your butcher 3 hours of soaking are enough. Store the bowl in the fridge and change the liquid mixture every 1.5 hours. The meat is ready when there is not any trace of blood.

    SWEETBREADS RECIPE breaded and fried Italian style

    BLANCHING

    Pour 4 Qt of water and 2 cups of white vinegar into a pot. When the sweetbreads are ready, poach them in boiling water for 5 mins, then drain and soak in iced water. As soon as possible, clean the meat discarding fats, and membrane, and any other sinewy parts. Eventually, place the meat in a colander under a bowl, and store in the fridge.

    SWEETBREADS RECIPE breaded and fried Italian style

    BREADING

    Pour the flour, and the Panko separated into two different bowls. Crack the egg and beat it lightly in another bowl. Now, cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat for any piece of veal.

    SWEETBREADS RECIPE breaded and fried Italian style

    FRYING

    Now, melt the butter in a saucepan. When the butter reach about 320° F (160 ° C), fry the breaded Sweetbreads. Keep the temperature of the butter around 300° F (150° C). Pour the butter over the meat with a spoon frequently, and cook about 20 minutes flipping occasionally the nuggets, until perfectly done.

    Once ready, season them with a drizzle of lemon juice, and salt as needed. Serve as soon as possible very hot, paired with your preferred sauces and fresh greens.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    SWEETBREADS RECIPE breaded and fried Italian style

    SAUSAGE SKEWERS with baby potatoes and blue cheese

    SAUSAGE SKEWERS with baby potatoes and blue cheese

    PRINTABLE VERSION OF THE RECIPE

    5.0 from 2 reviews
    SWEETBREADS RECIPE breaded and fried Italian style
     
    Print
    Prep time
    45 mins
    Total time
    45 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Entree
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1 Lb veal sweetbreads
    • 10 oz (280 g) clarified butter
    • 1 egg
    • 8 tbsp flour
    • 8 tbsp Panko
    • 1 lemon
    • 1 sprig sage
    • to taste table salt
    Instructions
    1. FRIED SWEETBREADS RECIPE
      First, soak the Sweetbreads into a bowl along with a mixture composed by 2 cups of white vinegar and 4 Qt of cold water. If the meat is well treated by your butcher 3 hours of soaking are enough. Store the bowl in the fridge and change the liquid mixture every 1.5 hours. The meat is ready when there is not any trace of blood.
    2. BLANCHING
      Pour 4 Qt of water and 2 cups of white vinegar into a pot. When the sweetbreads are ready, poach them in boiling water for 5 mins, then drain and soak in iced water. As soon as possible, clean the meat discarding fats, and membrane, and any other sinewy parts. Eventually, place the meat in a colander under a bowl, and store in the fridge.
    3. BREADING
      Pour the flour, and the Panko separated into two different bowls. Crack the egg and beat it lightly in another bowl. Now, cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat for any piece of veal.
    4. FRYING
      Now, melt the butter in a saucepan. When the butter reach about 320° F (160 ° C), fry the breaded Sweetbreads. Keep the temperature of the butter around 300° F (150° C). Pour the butter over the meat with a spoon frequently, and cook about 20 minutes flipping occasionally the nuggets, until perfectly done.
      Once ready, season them with a drizzle of lemon juice, and salt as needed. Serve as soon as possible very hot, paired with your preferred sauces and fresh greens.
    3.5.3226

    SWEETBREADS RECIPE breaded and fried Italian style

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    Reader Interactions

    Comments

    1. Karen Murino Sundin says

      January 07, 2018 at 4:12 pm

      I have always had sweetbreads since a child. This is a Great recipe..!!

      Reply
      • Filippo Trapella says

        January 07, 2018 at 5:19 pm

        Thank you Karen 🙂

        Reply
    2. STEVE ACKERMAN says

      March 06, 2018 at 6:52 pm

      Crazy....when I was young my mom turned me on to sweetbreads. It was an instant hit with the family. She bought them inexpensively...far from the $16.00 per pound that I now cough up. But, as a treat, I buy them and have NEVER, EVER par boiled them or removed the membranes. I don’t see the difference. They turn out incredibly tender w/o that whole step! I generally prepare them 2 ways. One: grill the entire lobe over high heat after coating w/ OO and minced garlic S and P. They get blackened a tiny bit and are as creamy and perfect as can be. Otherwise, I cut them into bite sized nuggets and dredge in flour then egg wash then Panko w/ SandP and sautée until crisp. Finish with a splash of Marsala or sherry wine, sweet or dry, and/or lemon. Can be reheated with a toast cycle in a toaster oven, but leftovers are rare! (Ahhh, just ONE more)!
      They are heaven on Earth.

      Reply
      • Filippo Trapella says

        March 06, 2018 at 7:24 pm

        Hi Steve, you gave us two amazing tips, thank you!
        Concerning the membranes, in the recipe above, personally I prefer discard them.

        Happy cooking!

        F.

        Reply
    3. J says

      June 15, 2019 at 2:58 pm

      I did not prepare this recipe, but I have eaten sweetbreads prepared in exactly the same way. They are one of the most delicious things I have ever eaten! Thank you for the recipe!

      Reply
      • Filippo Trapella says

        June 15, 2019 at 3:29 pm

        thanks J!

        If you'll try my recipe, let me know 🙂

        Happy cooking!

        F.

        Reply
    4. Car says

      March 14, 2021 at 5:22 pm

      Lovely recipe. Am in the midst of making it - thanks for the fun way you express it, too.

      Reply
      • Filippo Trapella says

        March 14, 2021 at 5:24 pm

        Thank you so much Car!

        I hope you'll like it,
        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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