Lamb Amourettes Milanese Style tender and fragrant

1 Place your sweetbreads in cold water with a splash of vinegar for 15 minutes, then drain them and put them in a pot. Fill it with cold water and bring to a boil, blanching for 3 minutes. Cool them under running water while removing any impurities, then arrange them on a sheet pan.

2 Set up 3 plates with flour, beaten eggs (egg wash), and finally the Parmesan breadcrumb mixture.

3 Bread the sweetbreads: first, lay them flat on your work surface and season with salt and freshly ground pepper. Coat them in flour, tapping off the excess, then dip them in the beaten eggs and finally coat one by one in the Milanese mixture. Place the pan in the freezer for 10 minutes.

4 Meanwhile, in a large skillet or wok, add a tablespoon of oil, then the diced carrots, sliced radishes and zucchini, a bit of chili, salt, and stir-fry for 2 minutes. Add the bean sprouts and cook for the same amount of time. Taste and adjust seasoning, turn off the heat and cover.

5 In a large skillet, melt your butter with a few drops of oil. When it's just starting to turn nut-brown, add your cold sweetbreads and let them take on color, being careful not to burn the butter. Cook for 3 minutes on each side, then turn off the heat and keep covered.

6 Give your vegetable mixture a quick toss in the pan, then plate it in the center of warm dishes and arrange 3 sweetbreads on each plate with a bit of the cooking butter. Add a few drops of balsamic cream to bring the necessary touch of acidity. The names for animal testicles can be quite colorful, so I use sweetbreads and animelles. In old recipes, they were called the Queen's Frivolities, highly prized also in Italy as animella and in Spain as criadillas.