Recipe: My lamb sweetbreads prepared Milanese style

1- Place your sweetbreads in cold water with a little vinegar for 15 minutes then drain them and place them in a saucepan, fill it with cold water then bring to a boil (blanch) for 3 minutes then refresh them by removing impurities and place them on a sheet pan.

2- In 3 plates arrange the flour, the beaten eggs (anglaise) and finally the parmesan breadcrumb mixture.

3- Bread the sweetbreads:
First lay them flat on your work surface season with salt and freshly ground pepper then pass them through flour tapping to remove excess then place them in the beaten eggs and finally one by one in the Milanese mixture, put your dish in the freezer for 10 minutes.

4- Meanwhile in a large frying pan or wok pour a spoonful of oil add the carrot dice, the sliced radishes and zucchini a little pepper salt sauté for 2 minutes then add the soy sprouts sauté the same time check the seasoning, turn off the heat and cover.

5- In a large frying pan melt your butter with a few drops of oil when it is barely "meunière" place your sweetbreads straight from the cold give them color especially without burning the butter cook 3 minutes on each side then turn off the heat and keep covered

6- Give your garnish a stir then arrange it in the center of hot plates and place 3 sweetbreads on each with a little cooking butter, a few drops of balsamic cream bringing the necessary touch of acidity.
*the names of animal testicles are often "flamboyant" so I cite sweetbreads, animelles, in old recipes: the Queen's Frivolities highly prized also in Italy under the name of animella and in Spain under the name of criadillas.