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Sweetbreads With Green Peas

Sweetbreads With Green Peas

Oxmoor House JANUARY 1984

  • Yield: 6 servings


  • 1 pound veal sweetbreads
  • 2 quarts water
  • 2 tablespoons vinegar
  • 2 1/4 teaspoons salt, divided
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/2 cup fine, dry breadcrumbs
  • 1/4 teaspoon pepper
  • Lard
  • 1 (15 1/2-ounce) can green peas, undrained
  • 2 tablespoons butter or margarine
  • Fresh parsley sprigs


Place sweetbreads with water to cover in a medium mixing bowl. Soak for 1 hour. Drain well; remove and discard white membrane.

Combine drained sweetbreads, 2 quarts water, vinegar, and 2 teaspoons salt in a large Dutch oven. Bring mixture to a boil. Reduce heat; cover and simmer 20 minutes.

Remove sweetbreads, and cut into serving-size pieces. Combine egg and 2 tablespoons water in a small bowl; set aside. Combine breadcrumbs, remaining salt, and pepper in a small bowl; set aside. Dip sweetbreads in egg mixture; roll in breadcrumb mixture

Melt lard in a large skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning to brown all sides. Remove sweetbreads; drain.

Cook peas in a medium saucepan over medium heat until hot. Drain and add butter.

Serve peas in a small bowl on a platter. Place sweetbreads around bowl on platter; garnish with parsley. Serve immediately.


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Sweetbreads With Green Peas recipe