- 1.5 lbs veal sweetbreads
- Cold water and ice, for soaking
- 1 tbsp white vinegar, for blanching water
- Kosher salt and black pepper
- 1/2 cup flour or wondra for dredging
- 3 tbsp oil, divided
- 2 shallots, finely minced
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/2 cup chicken or veal stock
- 1 tbsp margarine, to finish sauce
- 1 tbsp chopped fresh chives or parsley
Crisp-Seared Veal Sweetbreads
Ingredients
Method
- Soak the sweetbreads in a bowl of ice water in the refrigerator for 2-4 hours, changing the water once or twice, to draw out excess salt.
- Bring a pot of water with the vinegar and a pinch of salt to a boil, then blanch the sweetbreads for 3-4 minutes just until firmed slightly. Transfer immediately to an ice bath to stop the cooking.
- Once cool, peel away the outer membrane and any visible connective tissue while the sweetbreads are still firm.
- Place the cleaned sweetbreads between two towels on a tray, top with a second tray or cutting board weighted down with cans, and press in the refrigerator for at least 1 hour to firm and flatten them for a better sear
- Slice the pressed sweetbreads into 1-inch medallions and season with salt and pepper, then dredge lightly in flour or potato starch, shaking off excess.
- Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering. Sear the medallions 2-3 minutes per side until deeply golden and crisp; remove to a plate.
- Add remaining oil and the shallots and garlic to the pan, sautéing 1 minute until fragrant
- Deglaze with the white wine, scraping up the browned bits, and simmer until reduced by half, then add the stock and simmer 2 minutes more.
- Off heat, swirl in the margarine to finish the sauce, spoon over the seared sweetbreads, and garnish with chives or parsley
Chef's tip
The soak, blanch, and press sequence is non-negotiable for great sweetbreads — pressing firms them up enough to get a real seared crust instead of a soft, steamed texture.
