Breaded and Fried Sweetbreads
Breaded and fried sweetbreads are a classic dish made from the thymus gland or pancreas of young calves or lambs, which are tenderized, coated in seasoned breadcrumbs, and deep-fried until golden and crispy. This preparation is a staple in French, Italian, and American steakhouse cuisines, prized for its delicate texture and rich flavor.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a good source of iron, zinc, and B vitamins like B12. A typical serving contains approximately 300-400 calories, depending on the cut and frying method.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Vitamin B12 | 12 mcg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Phosphorus | 320 mg |
| Selenium | 28 mcg |
| Niacin (B3) | 5.8 mg |
| Riboflavin (B2) | 0.3 mg |
| Copper | 0.2 mg |
Per 1 serving (120 g) · estimated, varies by recipe
💡 What's interesting
Sweetbreads are a classic example of 'offal' or organ meats, which were historically valued for their nutrient density and are now experiencing a culinary revival in modern gastronomy. Their unique, creamy texture when properly prepared contrasts beautifully with the crispy exterior, making them a favorite among chefs.
