Cooking Recipes Catalogue

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):


  • 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.

  • Editor's Note:

    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.