Sweet and Savory Sweetbreads

local_grocery_store Ingredients

• 1 lb sweetbreads, cleaned and trimmed
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 cup all-purpose flour
• 3 tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 cup chicken broth
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped

restaurant_menu Method

1. 1.Bring a large pot of water to a boil. Add the sweetbreads and cook for 5 minutes. Drain and rinse under cold water.
2. 2.In a shallow dish, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and flour. Dredge the sweetbreads in the flour mixture, shaking off any excess.
3. 3.In a large skillet, melt the butter over medium heat. Add the sweetbreads and cook until golden brown, about 3 minutes per side. Remove from the skillet and set aside.
4. 4.In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes.
5. 5.Add the white wine and cook until reduced by half, scraping any browned bits from the bottom of the skillet.
6. 6.Stir in the chicken broth, honey, Dijon mustard, thyme, remaining salt, and remaining black pepper. Bring to a simmer.
7. 7.Return the sweetbreads to the skillet and cook for an additional 5 minutes, until heated through and the sauce has thickened slightly.
8. 8.Serve the sweetbreads topped with the sauce and garnished with fresh parsley.
9. 9.Enjoy your sweet and savory sweetbreads!

lightbulb_outline Tips

• chevron_rightMake sure to clean and trim the sweetbreads properly before cooking.
• chevron_rightIf you prefer a thicker sauce, you can add a slurry of cornstarch and water to the skillet.
• chevron_rightServe the sweetbreads with a side of mashed potatoes or crusty bread to soak up the delicious sauce.
• chevron_rightFeel free to adjust the sweetness and tanginess of the sauce by adding more honey or Dijon mustard, according to your taste.