Jul 14 2026
Restaurants›Ticonderoga Club›Veal Sweetbread Piccata Recipe

Veal Sweetbread Piccata Recipe

Inspired by Ticonderoga Club
Time1h
Serves4

White Grits - Lemon - Caper Pan Sauce, Parmesan - Shaved Bottarga

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Ingredients

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Veal Sweetbreads

Lemon Caper Pan Sauce

White Grits

Garnish

Method

Prepare the Sweetbreads

  1. 1

    Soak the Sweetbreads

    In a bowl, combine the veal sweetbreads and milk. Let them soak for about 2 hours in the refrigerator. This helps to tenderize them and remove any impurities.

  2. 2

    Prepare Sweetbreads for Cooking

    After soaking, drain and rinse the sweetbreads. Remove any connective tissue and pat dry with paper towels. Season with salt and black pepper.

  3. 3

    Dredge Sweetbreads

    Lightly dredge the sweetbreads in all-purpose flour, shaking off any excess.

  4. 4

    Sear the Sweetbreads

    In a large skillet, heat olive oil over medium-high heat. Add the sweetbreads and cook for about 3-4 minutes on each side, or until golden brown. Remove and set aside.

Make Lemon Caper Pan Sauce

  1. 5

    Sauté Aromatics

    In the same skillet, add butter and melt over medium heat. Add minced shallots and garlic, and sauté until fragrant, about 2 minutes.

  2. 6

    Add Capers and Lemon Juice

    Stir in the capers and lemon juice, cooking for another minute.

  3. 7

    Deglaze the Pan

    Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 5 minutes until slightly reduced.

  4. 8

    Finish the Sauce

    Stir in chopped parsley and adjust seasoning with salt and pepper if necessary.

Prepare White Grits

  1. 9

    Cook Grits

    In a saucepan, bring water to a boil. Add salt and then stir in the grits, reducing the heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are creamy.

  2. 10

    Add Butter and Cheese

    Once the grits are cooked, remove from heat and stir in butter and grated Parmesan cheese until well combined. Keep warm.

Plate the Dish

  1. 11

    Assemble the Plate

    On each plate, spoon white grits as a base, place the seared sweetbreads on top, and drizzle with lemon caper sauce. Finish with shaved bottarga garnish.

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