1 Place the lamb sweetbreads in a saucepan, cover with cold water, salt with coarse salt, add a pinch of vinegar for cooking, count 6 minutes after boiling.
2 Meanwhile, wash your beet and spinach leaves well, then in a saucepan pour the cream, salt and pepper, then at boiling point, add your leaves, cook for 3 minutes then cover and turn off the heat.
3 The sweetbreads are blanched, so refresh in cold water, then drain and place on a sheet of paper towel.
4 Then set up 3 plates, 1 with the flour, 1 with the beaten eggs (seasoned and with a few drops of oil), finally 1 other with parmesan mixed with breadcrumbs.
5 Then take each slice of sweetbread and pass it first through the flour, then through the eggs and finally through the parmesan, place on a plate and into the freezer for 5 minutes.
6 In a large pan pour the oil and butter, when the mixture becomes "golden", place your sweetbread slices and pan-fry them for 4 minutes on each side, they should be well browned, then cover and turn off the heat.
7 Then heat your spinach and distribute on 4 hot plates, then place 3 escalopes on each, just moistened with a little lemon juice.
This piece is called animelles and will cost you practically nothing, don't tell your guests what it is because they will surely think they are veal sweetbread escalopes.
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