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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce

Introduction & Inspiration

Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish!

I hope you'll give this a try and let me know what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 1 hour

Serving Size

1 x Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce

Main Ingredients:

200g Prepared Veal Sweetbreads

Salt To Taste

35ml Beef Cheek Sauce - hot

25g Lard for Frying

'Breading' - Optional

10g Crispy Parma Ham Powder (or use a PKD 'flour')


Garnish - Optional

Fresh Parsley - finely chopped

Recipe Instructions

Prepare the sweetbreads as per the recipe instructions.


Ensure your sweetbreads are nice and dry. Pat them with a paper towel if necessary.


In a large pan, heat the tallow over medium-high heat. Cut the sweetbreads into thick slices.  When the tallow has melted, dip the sweetbreads in some crispy Parma ham powder one at a time, shaking off any excess.


Sauté the sweetbreads for 2 to 3 minutes per side, or until they go a nice golden colour and are a little crisp. Sprinkle the slices with a little salt (optional) as they cook. Transfer the cooked sweetbreads to a warm serving plate.


Pour the hot beef cheek sauce over the top of the sweetbreads. Garnish with a little chopped parsley (optional) and enjoy immediately.

Bon Appétit!


Check out my Preparing Sweetbreads recipe for instructions on how to make this.


You can also dip the sweetbreads in egg yolk (if you tolerate eggs) and then dip them in the crispy Parma ham powder, or else use a PKD 'flour'. The 'Breading' step is optional. You can get a nice colour and crispiness as long as your sweetbreads are nice and dry.


The sweetbreads are perishable and so when you get them, cook them as soon as possible.


Sweetbreads shouldn't be pink inside, it should be cooked in the centre.


The soaking process helps draw out all of the blood and impurities.


Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Fun fact: Why the name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd.


Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own.


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