Sweetbreads (Pan Seared)

Recipe by Alan Leonetti
READY IN: 55mins




  • Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
  • Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
  • Drain and cover with cold water.
  • Remove all membranes and tubes.
  • Slice each sweetbread in half crosswise.
  • Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
  • Heat butter and oil in a skillet until very hot.
  • Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
  • When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
  • Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.