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Rated as 4.62 out of 5 Stars

"Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method."
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25 m servings 373
Original recipe yields 4 servings


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  1. Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  2. Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 373 calories; 28.8 11.9 15.4 253 109 Full nutrition

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Read all reviews 14
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I can't believe there is someone else in this world who loves sweetbread!!! We make ours the exact way. except i dont know how u can compare them to chicken hearts, yuk! we make them at the sa...

I always wanted to try sweetbreads, and always wondered what they were. I found some in my local grocery store for the first time and bought a package--very inexpensive! I used this recipe, an...

Love sweetbreads....very mild white meat...Actually folks closer to "it tastes like chicken" but better. I like to press mine after enitial parboiling to firm up.....1-2 mins. them press betw...

yummy. they are hard to find here might have to go to maumee on my next fishing trip. thanks for the info pops

I have never tried making sweetbreads this way, I've only had them grilled. This was a good recipe.

I've never tried them this way, but it was good! I usually grill like so: First, bring them to a boil in a pot of water, turn down to a simmer and let cook for about 45 minutes on low. Take th...

I've been a sweetbread lover all of my life. I prefer mine with a bit more batter because it holds the juices of the meat in better so they don't get dry. I season mine with salt & pepper befo...

This is how my mother has always made Sweetbreads, though usually in larger pieces. Absolutely wonderful. I so wish it were easier to find sweetbreads so I could make them. I would have them ...

My Dad and I were the only ones in our family that would eat these. He would fry them up then we would pick one up with our fingers and dip in ketchup. They are very hard to find these days.