About this recipe:Sweetbreads are the throat and pancreas glands from calves or lambs. They're available from good butchers. They are an acquired taste but if you are an offal lover - try them and see. This is a straightforward recipe that involves dipping them in flour and lightly frying, but they also taste good simmered in a creamy herb sauce.
450g lamb or veal sweetbreads
4 tablespoons plain flour
oil for frying
salt and pepper to taste
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Method Prep:5min › Cook:20min › Ready in:25min
Trim the sweetbreads and rinse with water. Dip the slightly wet sweetbreads into flour.
Heat 2mm of oil in a large heavy frying pan. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on kitchen paper. Season with salt and pepper to taste.