Sweetbreads are glands from the cow, available from the heart or neck. This recipe I’m sharing today is for preparing neck sweetbreads, inspired by Argentine chef Francis Mallmann. You won’t want to miss this recipe for how to prepare sweetbreads in the style of Francis Mallmann.

Sweetbreads recipe
Prep Time
20min
Cook Time
21min
Total Time
41min

Ingredients

4 Servings
(1 serving = one portion of sweetbreads with salad)
  • sweetbreads, preferably from the heart
    sweetbreads, preferably from the heart
    750g
  • extra virgin olive oil
    extra virgin olive oil
    6tbsp
  • coarse salt
    coarse salt
    1tbsp
  • freshly ground black pepper
    freshly ground black pepper
    1/2tsp
  • medium tomatoes
    medium tomatoes
    4
  • small red onions
    small red onions
    2
  • lemon vinaigrette
    lemon vinaigrette
    1/4cup
  • lemons
    lemons
    2
  • young lettuce
    young lettuce
    4cups

How to make Sweetbreads

  1. Step 1

    Rinse the sweetbreads under cold water and dry them with paper towels. Remove the outer membrane and divide each lobe into 3 or 4 sections following their natural separations. Rinse them again, dry, and place them in a medium bowl.

  2. Step 2

    Add 4 tablespoons of olive oil, salt, and pepper to the sweetbreads, and toss to coat them evenly. In another bowl, combine the tomatoes and onions with the lemon vinaigrette and set aside.

  3. Step 3

    Heat a griddle or cast-iron skillet over medium heat. Place the sweetbreads in the skillet and reduce the heat. Add 4 lemon wedges to the skillet to brown alongside the sweetbreads.

  4. Step 4

    Cook for about 10 minutes until caramelized. Flip them and cook for an additional 6 minutes until golden brown. On a cutting board, cut them into smaller pieces. Increase the heat and return the sweetbreads to the hot surface, adding another 4 lemon wedges, and reduce the heat again. Cook for 5 minutes, turning occasionally to achieve a crispy texture.

  5. Step 5

    Drain the sweetbreads on paper towels. Arrange the lettuce leaves and slices of tomato and onion on a serving platter. Top with the sweetbreads and lemon wedges, toss lightly, and serve immediately.

Nutrition (per serving)

Calories

333.9kcal (16.69%)

Protein

32.6g (65.3%)

Carbs

2.6g (0.96%)

Sugars

0.5g (0.9%)

Healthy Fat

19.0g

Unhealthy Fat

3.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the sweetbreads are thoroughly dried before cooking to achieve a crispy texture.

FAQS

  1. What are sweetbreads?

    Sweetbreads are glands from the cow, available from the heart or neck.

  2. How should I prepare the sweetbreads before cooking?

    Rinse them under cold water, remove the outer membrane, and divide each lobe into sections following their natural separations.

  3. What type of skillet is best for cooking sweetbreads?

    A griddle or cast-iron skillet is ideal for cooking sweetbreads.

  4. How can I ensure the sweetbreads are crispy?

    Cook them until caramelized and golden brown, and turn occasionally to achieve a crispy texture.

  5. What should I serve with sweetbreads?

    Serve sweetbreads with young lettuce, tomatoes, onions, and lemon wedges.

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