Sauteed Sweetbreads


  • 1 lb veal or lamb sweetbreads
  • 1/4 cup white wine
  • 2 tbs olive oil
  • 2 cloves garlic, crushed
  • kosher salt
  • 5 sprigs fresh thyme
  • 5 sprigs fresh parsley
  • 1 tbs unsalted butter
  • lemon wedges for serving

Sweetbreads are the thymus glands from the neck and throat of a young animal. They are highly prized by chef’s around the world. Veal sweetbreads are usually considered the best however lamb sweetbreads are also much loved. They are best purchased from a reliable butcher as they are very perishable and should be used within 24 hours of purchase.


  • Using a piece of butchers twine, tie the thyme and parsley together and add to a large sauce pan.
  • Fill the sauce pan with enough water to cover the sweet breads. Add the white wine and bring to a boil.
  • Wash the sweetbreads, then add to the boiling water. Reduce to a simmer and poach for 2-3 minutes.
  • Remove the sweetbreads from the water and lay them out on a work surface to cook.
  • Once the sweetbreads are cool enough to handle, remove the membrain for each sweetbread.
  • In a saute pan add the olive oil and butter and using medium heat, then add the sweetbreads.
  • Season with salt and pepper and saute until slightly crispy and brown on the outside and smooth and creamy on the inside.
  • Serve with lemon wedges.

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