Sweetbread Nuggets Recipe

Clean and soak

Rinse the sweetbreads under cold running water. Trim away any excess membrane and connective tissue so pieces hold together but are even in thickness. Place sweetbreads in a bowl and cover with cold water. Refrigerate for 1 hour, changing the water once if it becomes cloudy. After soaking, drain and pat dry with paper towels.

Poach

In a medium saucepan combine 1 quart cold water, 1 cup milk, 1 tablespoon kosher salt, 1 teaspoon peppercorns and 1 bay leaf. Bring just to a gentle simmer over medium heat. Add the drained sweetbreads, reduce heat to low and simmer gently for 10–12 minutes until just cooked through (internal temperature about 140–145°F / 60–63°C). Do not boil. Remove sweetbreads to a bowl and let cool to room temperature, then refrigerate 20–30 minutes to firm up.

Press and slice

Once chilled and firm, gently press each sweetbread between paper towels to remove excess moisture. If pieces are large, cut into nugget-sized portions (about 1–1.5 inches). Pat pieces dry and season lightly with a pinch of salt and pepper.

Dredge and bread

Set up a breading station: flour in one shallow bowl, beaten eggs in another, and panko in a third. Melt 2 tablespoons unsalted butter into the 1 cup neutral oil in a wide skillet over medium heat (oil should reach about 325–350°F). Dredge each sweetbread piece in flour, shake off excess, dip into beaten eggs, then press into panko until well coated. Place on a tray while heating oil.

Fry until golden

Working in batches to avoid crowding, add the breaded sweetbreads to the hot butter-oil mixture. Fry 2–3 minutes per side until golden brown and crisp. Use a thermometer to maintain 325–350°F; adjust heat as needed. Remove to a paper towel–lined tray to drain and keep warm in a low oven (200°F / 95°C) if needed.

Finish

When all batches are cooked, sprinkle with a little flaky salt if desired and keep warm until plating.

Toss the broccoli florets with 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1/4 teaspoon smoked paprika. Heat a grill pan or outdoor grill to medium-high. Grill florets, turning occasionally, until charred at edges and tender-crisp, about 4–6 minutes. Remove and keep warm. Alternatively, roast in a 425°F (220°C) oven on a sheet tray for 8–10 minutes.

Prepare eggs

Peel the hard-boiled eggs. Finely chop the whites and reserve the yolks. Place the yolks in a small bowl and mash with a fork until smooth.

Emulsify

To the mashed yolks add 1 teaspoon Dijon mustard and 1 teaspoon white wine vinegar. Whisk to combine, then slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to form a loose emulsion. The sauce should be creamy but slightly textured.

Finish gribiche

Fold in the chopped egg whites, 1 tablespoon chopped capers, 2 tablespoons diced cornichons, 2 tablespoons chopped parsley and 1 tablespoon chopped chives. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. Taste and adjust seasoning. If too thick, thin with a teaspoon or two of water or more olive oil.

Arrange 4–6 sweetbread nuggets per starter on warm plates. Place a small spoonful (about 2 tablespoons) of gribiche beside or beneath the nuggets. Scatter 6–8 grilled broccoli florets alongside. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately so nuggets remain crisp.