Sweetbread meat is from the gland of cattle, and this is how my husband and I prepare them. We like to cook them in tiny pieces. The taste reminds me of chicken hearts — only better. One pound of sweetbreads makes plenty for 2 using this recipe.
Ingredients
- 1 pound beef sweetbreads
- 1 cup oil for frying , or as needed
- 0.5 cups all-purpose flour
- salt and pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Tear sweetbreads apart into 1-inch pieces. Discard any stringy ligaments holding them together, rinsing with water as you go.
-
3
Drain in a colander set in the sink.
-
4
Heat 1/2 inch oil in a large saucepan to 350 degrees F (175 degrees C).
-
5
Place flour into a bowl. Press slightly wet sweetbreads into flour to coat.
-
6
Fry coated sweetbreads in hot oil until golden brown, turning once.
-
7
Drain on a paper towel-lined plate. Season with salt and pepper.
Nutrition Facts
Per serving
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