Sweetbread are a gland in beef cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, breaded and fried. The taste reminds me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people usin
INGREDIENTS (for 4 servings):
- 1 pound beef sweetbreads
- 1/2 cup all-purpose flour
- 1 cup oil for frying
- salt and pepper to taste
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.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.