Veal Sweetbreads with Marsala
A luxurious dish featuring tender veal sweetbreads cooked in a rich Marsala wine sauce. Perfectly balanced flavors make this a special occasion dish that’s surprisingly simple to prepare.
Nutrition
Calories: 380cal
Carbohydrate: 10g
Protein: 35g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
40 min Cook
1 hr 10 min Total
4 Servings
Ingredients
- 1 pound veal sweetbreads
- 2 cups milk
- Salt, to taste
- Pepper, to taste
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Soak the veal sweetbreads in a bowl of milk for at least 2 hours or overnight in the refrigerator. This helps to mellow the flavor and tenderize them.
- After soaking, drain the sweetbreads and pat them dry with paper towels. Season generously with salt and pepper.
- Dredge the sweetbreads in flour, shaking off any excess.
- Preheat your oven to 350°F. Heat the olive oil and butter in a large ovenproof skillet over medium-high heat.
- Add the sweetbreads to the skillet in a single layer. Sear them until golden brown on each side, about 4-5 minutes per side. Remove and set aside on a plate.
- In the same skillet, add the onion and garlic. Sauté until the onion is translucent and the garlic is aromatic, about 3-4 minutes.
- Pour the Marsala wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half.
- Add the chicken stock and bring to a simmer. Return the sweetbreads to the skillet, spoon some of the sauce over them.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the sweetbreads are tender and cooked through.
- Remove the skillet from the oven carefully. Stir in the heavy cream and let the sauce simmer on the stovetop for another 2-3 minutes.
- Taste the sauce and adjust seasoning with more salt and pepper, if necessary. Garnish with fresh parsley.
