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Pan-Seared Veal Sweetbreads with Lemon Butter and Capers
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Pan-Seared Veal Sweetbreads with Lemon Butter and Capers
Indulge in the rich flavors of France with this exquisite dish, where tender veal sweetbreads are seared to perfection and served in a zesty lemon butter sauce, topped with crispy capers and fresh parsley. This recipe is perfect for special occasions and is sure to impress your guests with its delicate taste and elegant presentation.
Time Cook
30
Level
Advanced
Calories
540
Allergens
Dairy, Gluten
Ingredients
4 pieces
Veal Sweetbreads
120 Calories
4 tablespoons
Unsalted Butter
100 Calories
2 tablespoons
Freshly Squeezed Lemon Juice
10 Calories
1/4 cup
Capers
20 Calories
1/4 cup
Fresh Parsley
10 Calories
2 cloves
Garlic
10 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
Step-by-Step Instructions
1
Rinse the veal sweetbreads under cold water, then pat them dry with paper towels to remove excess moisture. Season the sweetbreads with salt and black pepper on both sides.
2
Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the veal sweetbreads and sear for 2-3 minutes on each side, or until they are golden brown and cooked through.
3
Remove the sweetbreads from the skillet and place them on a plate to rest. Reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter to the skillet. Once the butter has melted, add the freshly squeezed lemon juice, capers, and garlic. Stir to combine and cook for 1-2 minutes, or until the sauce has slightly thickened.
4
To serve, place a veal sweetbread on each plate and spoon the lemon butter sauce over the top. Garnish with fresh parsley and a sprinkle of capers.
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Where cooking meets life and technology.
© 2025 Cooklaif