Matt Spector




Chef Matt Spector
JoLē | Napa

Chicken Fried Veal Sweetbreads with Wild Mushrooms & Green Bean Casserole

Chef Matt Spector of JoLē – Calistoga, CA
Adapted by
May 2009

Yield: 1 Serving


    Sweetbreads: (makes 1 pound)
  • 1 pound veal sweetbreads
  • 3 cups buttermilk
  • 1 teaspoon dried thyme
  • 1 teaspoon Madras curry powder
  • 1 teaspoon dry mustard
  • 1 teaspoon hot smoked paprika
  • Salt
  • Freshly ground black pepper
  • All purpose flour

  • Butter
  • 8 morels or other wild mushrooms
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 12 green beans
  • 3 tablespoons chicken stock
  • 2 tablespoons veal demi-glace
  • 1 tablespoon heavy cream
  • 1 tablespoon grated parmesan
  • Toasted bread crumbs


For the Sweetbreads:
Blanch and peel the sweetbreads, and set them aside. Mix the buttermilk, thyme, curry powder, dry mustard, and paprika; soak the sweetbreads in the mixture for up to 3 hours. Drain and reserve the sweetbreads for pan frying.

Season 3 ounces of the sweetbreads with salt and pepper, and dredge them in all purpose flour, patting off any excess. Heat a heavy pan with enough oil to pan fry the sweetbreads. Fry each side for about 2 minutes, or until crispy. Reserve the fried sweetbreads on a paper towel.

For the Casserole:
In a small sauce pan, melt a pat of butter and begin to sauté the mushrooms. Once cooked, add the shallots, garlic and green beans to the pan. Add the chicken stock and demi-glace, and allow the mixture to simmer until it comes together. Finish with the cream, parmesan and toasted bread crumbs.

To Assemble and Serve:
Plate the sweetbreads on top of the casserole and serve immediately.

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   Published: May 2009