Veal Sweetbreads with Parsley, Capers, and Lemon

Name: Veal Sweetbreads with Parsley, Capers, and Lemon
Yield: serves 4
Ingredients: 2 pounds veal sweetbreads; 1 large carrot, peeled and chopped; 1 small onion, peeled and halved; 2 stalks celery, cut in half horizontally; 1 head garlic, halved horizontally; About 1/2 gallon milk; 2 lemons; Kosher salt and freshly ground pepper; Flour, for coating; 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 tablespoons unsalted butter; 2 tablespoons salt-packed capers, rinsed; 1 tablespoon chopped fresh parsley

December 14, 2011

This riff on veal piccata is not a complicated dish, but it does have a few steps to it and requires some planning to allow the sweetbreads time to soak overnight. Poaching the sweetbreads in milk and aromatics before sautéing them ensures they’ll turn out sweet and meltingly tender. I prefer veal sweetbreads, though you can use lamb. Either one is usually sold in one-pound packs, with two large lobes per pack. If you don’t see them out on display—they’re usually not—ask the butcher if there are any in back, and make sure they are impeccably fresh. The delicate richness of the dish means that nothing more than boiled potatoes are needed as an accompaniment.

Recipe notes

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