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1
Put the sweetbreads in a mixing bowl and add cold water to cover.
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2
Refrigerate overnight or for several hours.
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3
Put the sweetbreads in a saucepan and add cold water to cover.
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4
Bring to the boil and let simmer, stirring often, about five minutes.
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5
Drain and run under cold water until they are thoroughly chilled.
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6
Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc.
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7
Place the sweetbreads on a rack and cover with a cloth.
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8
Cover with weights and let stand for one hour.
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9
Place the sweetbreads on a flat surface.
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10
Hold a sharp knife parallel to the surface and slice through the sweetbreads.
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11
This will produce up to 10 or 12 flat pieces.
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12
Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper.
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13
Beat thoroughly.
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14
Put the flour in another flat dish.
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15
Put the bread crumbs in a third dish.
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16
Sprinkle the sweetbread slices with salt and pepper.
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17
Coat the slices individually in flour and shake off excess.
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18
Dip the slices in the egg mixture to coat well.
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19
Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
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20
Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer.
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21
When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes.
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22
Turn the slices and cook until golden brown on the second side, about four to five minutes.
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23
Transfer the slices to a warm platter.
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24
If desired, wipe out one of the skillets and add the butter.
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25
Cook until it is foamy and starts to turn hazelnut brown.
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26
Pour this over the slices and serve sprinkled with finely chopped parsley.
