Crispy Sweetbreads

Instructions

1. 1

   Place the sweetbreads in a bowl, cover with cold water and refrigerate for 4 hours, changing the water 2 or 3 times. Drain.

2. 2

   In a bowl, combine all the sauce ingredients. Season with salt and pepper.

3. 3

   Keep in the refrigerator.

4. 4

   In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for 4 to 5 minutes. Remove from the heat, rinse under cold running water and drain well.

5. 5

   With your fingers, remove the membrane off the sweetbreads and break into 2-cm (3/4-inch) in diameter small bites.

6. 6

   Preheat the oil in the deep fryer to 190 °C (375 °F). With the rack in the middle position, preheat the oven to 120 °C (250 °F).

7. 7

   In a bowl, combine the all-purpose flour and lemon zest. Season with salt and pepper.

8. 8

   In another bowl, lightly beat the eggs.

9. 9

   In a third bowl, combine the cornmeal and parsley. Season with salt. Dredge the veal sweetbread pieces in the flour, dip in the eggs and finally in the cornmeal. Fry for 5 minutes, half at a time. Drain on paper towels and keep warm after they are cooked.

10. 10

    Serve warm with the sauce.