Veal Sweetbreads Recipe
A unique delicacy! Crisply sauteed and finished with a shallot-caper sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweetbreads
Soak the veal sweetbreads in cold water for at least 1 hour, changing the water a couple of times. After soaking, drain and gently remove any membranes. Pat dry with paper towels.
- 2
Sauté the Sweetbreads
Dredge the prepared sweetbreads in flour, shaking off any excess. In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the sweetbreads and sauté until golden brown, about 3-4 minutes on each side. Remove from the skillet and keep warm.
- 3
Make the Shallot-Caper Sauce
In the same skillet, add the chopped shallots and sauté until translucent. Add the capers and cook for another minute. Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for 5 minutes to reduce slightly.
- 4
