Recipe: Veal Sweetbread Escalopes Milanese Style

The Day Before:
Run fresh water over your veal sweetbreads.
In a large pot place your veal sweetbreads then cover with cold water, count 8 minutes after boiling then refresh them under cold water, trim them then place them in a large salad bowl and place a small upturned plate on top with a small weight then put it all in the fridge.
The Next Day.

1 Set up in 4 deep plates, the rice flour, the egg beaten with the cream salted and peppered then one with the breadcrumbs and finally one with the Parmesan.

2 Cut 3 beautiful escalopes from each piece of veal sweetbread, spread them on your work surface, salt and pepper well, then perform the following operations: pass them first through the flour, then through the egg followed by the breadcrumbs and finally through the Parmesan then put your escalopes in the fridge.

3 Just 30 minutes before eating, melt the butter add a drop of oil in a large pan when it is very hot place your escalopes and brown them well 4 minutes on each side then turn off the heat and cover for 10 minutes.
Then reheat a bit, place your escalopes on beautiful hot plates, heat the pan butter, pour the lemon juice then coat your escalopes.
Serve with for example fresh tomato pasta slightly spiced or spinach just wilted in cream or a creamy sorrel puree.
*In a veal there are 2 sweetbreads, the heart one round is the best and the other from the throat is more elongated and more stringy.