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1
Soak the sweetbreads overnight or for at least 6 hours, changing the water occasionally, until they are white.
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2
Remove any skin, and pull out any sinews from the outside.
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3
Cut into 1/2-inch slices, about 2 slices per person, and set aside.
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4
For the corn, remove the kernels from the ears, which should yield about 3 cups.
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5
Saute the kernels in the butter for about 2 minutes over high heat, just enough for the starch to set, making the corn very sweet.
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6
Add salt, pepper, and a sprinkling of minced chives, mix, and set aside.
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7
You can always rewarm the corn in a regular oven or a microwave oven at serving time.
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8
For the dressing, combine in a glass bowl the tomato, garlic, onion, capers, good olive oil, lemon juice, salt, pepper, and parsley.
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9
Set aside.
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10
When ready to saute your sweetbreads, salt and pepper the slices.
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11
Melt 2 tablespoons of the butter in a microwave oven, and dip the sweetbread slices into about 2 cups of fine dried bread crumbs, making sure that they are well coated on both sides.
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12
(I dry leftover bread, preferably from a country-style loaf or baguette, in a 180F oven, and then process it in a food processor to a make a fine meal.)
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13
Heat the oil and 1 tablespoon of butter in a large nonstick skillet (or two smaller skillets).
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14
Add the sweetbread slices, and cook over high heat for about 4 minutes on each side, or until each side is nicely browned and crisp.
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15
Divide the warm corn kernels among four dinner plates, and form them into nests.
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16
Arrange 2 slices of sweetbreads in the center of the nest on each plate.
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17
Spoon the dressing around the sweetbreads or on top of them, as you prefer, and serve immediately.
