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Warm Crispy Veal Sweetbreads Salad

Prep Time:
30 mins.
Cook Time:
10 mins.


  • 8 oz. veal sweetbreads
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1 cup bread crumbs
  • 1/4 cup vegetable oil, plus more if needed
  • Lemon for water
Salad Dressing
  • 1/2 cup canola oil
  • 2 teaspoons honey
  • 1/2 teaspoon minced garlic
  • 3 teaspoons cedar or white wine vinegar 
  • Salt and pepper to taste
  • 8 cups baby spinach
  • 1 cup grated red cabbage
  • 1/4 cup red onion, finely sliced
  • 1/4 cup toasted pine nuts


  1. Rinse the veal sweetbreads quickly in cold water and drain well.
  2. Separate the lobes, taking care to remove the connective and fatty tissue surrounding the veal sweetbreads, and place them in cold lemon water.
  3. Drain the sweetbreads well, then dredge them in the flour, shaking off excess. Dip in egg, letting excess drip off. Then dredge in bread crumbs to coat.
  4. Heat the oil and fry the sweetbreads until the breading is golden. The crispy veal sweetbreads can be prepared in advance and heated in the oven at 350°F (175°C) for about 10 minutes.
  5. Mix all the salad dressing ingredients in a bowl and set aside.
  6. Arrange the crispy veal sweetbreads on 4 plates, then add the baby spinach, cabbage and onion on top. Spoon the salad dressing over the salad and sprinkle with toasted pine nuts.

Source: veauduquebec.com