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!
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- 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
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 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.
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.
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.
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.
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 🙂
SAUSAGE SKEWERS with baby potatoes and blue cheese
PRINTABLE VERSION OF THE RECIPE
- 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
- 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. - 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. - 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. - 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.
I have always had sweetbreads since a child. This is a Great recipe..!!
Thank you Karen 🙂
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.
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.