Sweetbread meat is from the gland of cattle, and this is how my husband and I prepare them. We like to cook them in tiny pieces. The taste reminds me of chicken hearts — only better. One pound of sweetbreads makes plenty for 2 using this recipe.
Ingredient
1 pound beef sweetbreads
1 cup oil for frying, or as needed
½ cup all-purpose flour
salt and pepper to taste
Direction
Gather all ingredients.
Tear sweetbreads apart into 1-inch pieces. Discard any stringy ligaments holding them together, rinsing with water as you go.
Drain in a colander set in the sink.
Heat 1/2 inch oil in a large saucepan to 350 degrees F (175 degrees C).
Place flour into a bowl. Press slightly wet sweetbreads into flour to coat.
Fry coated sweetbreads in hot oil until golden brown, turning once.
Drain on a paper towel-lined plate. Season with salt and pepper.
