Mollejas Salteadas

Sweetbreads in Parsley and Garlic

Many people think of sweetbread (mollejas) as an exotic ingredient served only at upscale restaurants, but they are actually simple to prepare at home. Lamb sweetbreads are harder to find than those from a calf; if using them, omit the first step in this recipe in which the mollejas are simmered for 10 minutes, as the more delicate lamb sweetbreads don't require it.

Serves 4

Mollejas Salteadas


  • 1 pound calf sweetbreads (mollejas)
  • 1 yellow onion, halved
  • 1 leek, halved crosswise
  • Salt
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup fine dried bread crumbs
  • 1/4 cup olive oil


In a large saucepan, combine the sweetbreads with water to cover by 1 inch. Add the onions, and leek and bring to a boil over high heat. Decrease the heat to medium-low and simmer for 10 minutes, or until  the sweetbreads turn whitish. Drain and discard the onion and leek.

Rinse the sweetbreads under cold running water. Trim away any fat and peel off the outer membrane. Pat dry on paper towels. Dice the sweetbreads into 1-inch cubes.

Season the sweetbread cubes with salt and sprinkle with the garlic and parsley. Spread the breadcrumbs in a shallow dish. Roll the sweetbreads in the breadcrumbs to coat evenly on all sides.

In a skillet, heat the olive oil over high heat. Add the sweetbreads, and sautee, stirring gently for 5 or 6 minutes, or until golden brown and crispy. Serve immediately.

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