Sweetbreads

Servings:

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.

Prep
11 min
Cook
41 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Gather all ingredients.
  2. 2 Tear sweetbreads apart into 1-inch pieces. Discard any stringy ligaments holding them together, rinsing with water as you go.
  3. 3 Drain in a colander set in the sink.
  4. 4 Heat 1/2 inch oil in a large saucepan to 350 degrees F (175 degrees C).
  5. 5 Place flour into a bowl. Press slightly wet sweetbreads into flour to coat.
  6. 6 Fry coated sweetbreads in hot oil until golden brown, turning once.
  7. 7 Drain on a paper towel-lined plate. Season with salt and pepper.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/sweetbreads