Pan-Fried Sweetbreads Piccata

By • January 22, 2010 • 8 Comments

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Author Notes: The usual way I love sweetbreads is simply pan-fried with a spritz of lemon, but for our wedding anniversary earlier this week, I wanted to dress them up a bit. I figured I'd build on the way the lemon highlights their delicate flavor, adding the freshness of parsley and a few briny capers. The celery leaves were a last minute addition, but I loved how their clean flavor married with the other ingredients in this piccata-esque sauce, and so did my husband. Some nights playing with your food is so rewarding.lastnightsdinner

Serves 2 as an appetizer

  • 4-5 ounces veal sweetbreads
  • milk to cover
  • 4 cups water
  • Kosher or sea salt
  • Juice of half a lemon plus 1 tablespoon fresh lemon juice
  • 1/4 cup Wondra or other finely milled flour
  • Freshly cracked black pepper
  • 2-3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon brined nonpareil capers
  • 1/4 cup loosely packed picked celery leaves
  • 1/4 cup loosely packed picked flat-leaf parsley
  1. 2 days before cooking, place the sweetbreads in a bowl or small container, cover them with milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the milk, and trim any veins or dark bits. Rinse them well and set aside.
  2. Place the sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a lemon. Add the sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
  3. Line a small sheet pan with a kitchen towel and place the sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weight it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator overnight.
  4. If your sweetbreads are large, slice them into medallions. Spread the flour on a plate and season with lots of salt and pepper, then toss the sweetbreads in the seasoned flour until well coated on all sides.
  5. Melt the butter in a heavy bottomed skillet and cook the sweetbreads over medium heat until golden brown. Place the browned sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.
  6. Whisk the tablespoon of lemon juice with a pinch of salt, a few grinds of pepper, and the olive oil in a small bowl until emulsified. Add the capers, celery leaves and parsley and stir to combine. Place the sweetbreads on a serving plate, and drizzle the sauce all around. Finish with a little flaky salt if desired.
Jump to Comments (8)

Tags: nose to tail, offal, veal

Comments (8) Questions (0)

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17 days ago LLK

we just had three pigs butchered and were gifted with the pancreas (sweetbreads) from each. Currently the package is in the freezer awaiting an attempt at a good recipe. How are pig sweetbreads vs lamb or veal? Thanks for any advice.

Stringio

about 2 years ago Holly Zajac

I cant find sweetbreads anywhere.

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over 2 years ago Dan Davis

I tried this recipe tonight (minus the parsley) and I loved the flavor and the texture combination of the sweetbreads and the sauce.

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almost 5 years ago coffeefoodwritergirl

I love sweetbreads as well, both lamb and veal. This is a truly inspiring way to eat them. I like the combination of lemon and celery.

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almost 5 years ago shayma

i agree with Pierino, a truly Roman dish you have created. i love the photo, J, so beautiful, jade-green leaves.

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almost 5 years ago Allison Cay Parker

Playing with your food is ALWAYS rewarding, if you ask me. (Just don't tell my son that.) Sweetbreads: I tried them for the first time with my husband, before we were married. Had them as you described--just sauteed to a nice crisp with a bit of lemon--and I liked the dish a lot. It's still not something I'd automatically order in a restaurant, but will always share some if someone else does. I've never cooked this myself. But maybe now I'll have to give it a try. I like the sound of what you've done with them.

And, by the way... Happy Anniversary! :-)

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almost 5 years ago dymnyno

I love sweetbreads! Unfortunately my husband inherited gout from his father (and so did son Charles).

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almost 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I love sweetbreads too. And I love celery leaves as well. A Roman match made in heaven.