Sauteed Sweetbreads Lamb or Veal
Indulge in the rich, velvety flavors of sautéed sweetbreads, a delicacy made with tender lamb or veal sweetbreads. This elegant recipe begins with a gentle soak in a milk and lemon mixture to purify and enhance the sweetbread's delicate texture, followed by a quick blanching to lock in tenderness. Lightly dredged in flour and goldenly sautéed in a fragrant blend of butter, olive oil, shallots, and garlic, these sweetbreads achieve an irresistible caramelized crust. A splash of dry white wine and a simmer in chicken or veal stock create a luscious, flavorful sauce that perfectly complements the dish. Finished with a fresh sprinkle of parsley, this gourmet entrée is a show-stopping centerpiece, perfect for pairing with crusty bread or served alongside roasted vegetables. Whether you adore offal or are trying it for the first time, this recipe highlights sweetbreads as their most luxurious and flavorful selves.
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Recipe Information
Ingredients
- 500 g sweetbreads (lamb or veal)
- 500 ml milk
- 1000 ml water
- 2 tbsp lemon juice
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 100 ml dry white wine
- 200 ml chicken or veal stock
- 2 tbsp fresh parsley, finely chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Place the sweetbreads in a bowl and cover them with a mixture of milk and water. Add the lemon juice to the liquid, stir, and refrigerate for 2 hours to soak. This soaking process helps remove impurities and any strong flavors.
After soaking, rinse the sweetbreads under cold water and pat them dry. Carefully trim any outer membrane and connective tissue using a sharp knife.
Bring a pot of water to a gentle simmer and blanch the sweetbreads for 3 minutes. Remove them immediately and place in an ice bath to stop the cooking process.
Once cooled, pat the sweetbreads dry and set aside.
Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Lightly dredge the sweetbreads in all-purpose flour, shaking off any excess. Add them to the skillet and cook until golden brown on all sides, about 5 minutes in total. Be careful not to overcrowd the pan; cook in batches if necessary.
Deglaze the skillet with the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Pour in the chicken or veal stock and let the mixture simmer, reducing slightly to form a light sauce, about 5 minutes.
Season the sweetbreads with salt and black pepper to taste. Sprinkle with fresh parsley before serving.
Transfer the sweetbreads to a serving platter and spoon the sauce over the top. Serve immediately, paired with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1419 mg | 473% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.7 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 823 mg | 63% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
