Pan-Fried Sweetbreads with Barigoule of Spring Vegetables

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as an appetizer

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Most everyone these days cooks sweetbreads for a finished dish from the raw state, a practice that shortchanges the potential flavor and texture of the sweetbreads, giving them a bad reputation. But if you braise them first on a flavorful bed of “aromatics” (Aromatic Vegetable Mix) and fresh herbs, the sweetbreads take on a more complex flavor as well as a smooth and unctuous texture.



Soak the sweetbread medallions in half of the melted butter for 1 minute. Put the bread crumbs in a shallow dish.

Transfer the sweetbreads to a plate and season on both sides with salt and pepper. Press the medallions into the bread crumbs until well coated on both sides.

Heat the remaining melted butter in a large heavy frying pan over medium heat. Cook the medallions on each side until golden—about 3 minutes—and serve with the barigoule of vegetables.