Sweetbreads Pan Seared Recipes

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SWEETBREADS



Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

  • Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  • Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

SAUTEED SWEETBREADS (LAMB OR VEAL)



Sauteed Sweetbreads (Lamb or Veal) image

Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.

Provided by Bergy

Categories     Veal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 lamb sweetbreads or 4 veal sweetbreads
1 teaspoon salt
1 teaspoon vinegar
6 slices bacon, fried crisp & crumbled
1/4 cup flour
2 teaspoons garlic powder, mixed with the flour
2 tablespoons butter
1 tablespoon oil

Steps:

  • Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
  • Add sweetbreads, cover and simmer for 20 minutes.
  • Immediately drain and cover with cold water.
  • Drain and cover with cold water.
  • Remove all the membranes and tubes.
  • Slice in half crosswise (you'll have 8 halves).
  • Dredge in flower& garlic.
  • Heat butter& oil in a skillet.
  • Saute the sweetbreads until browned3-5 minutes.
  • Sprinkle with the bacon.

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