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1
Put the sweetbreads in a ziplock bag with ice and cold water. Let sit overnight.
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2
Take the sweetbreads out, put into a high-rimmed pan. Cover with water, and add the juice of the 1 lemon.
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3
Bring the water to a boil, turn the heat down to a simmer, cover, and let it go for 5 minutes
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4
remove from heat and let the sweetbreads sit in the covered pan for another 45 minutes.
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5
Turn out the pan into a colander and let some cold water run over the sweetbreads. When cooled, using your best paring knife cut the sweetbreads in half lengthwise (or thick-wise)--roughly a third of an inch; trim of any tough membrane you see and then cut into four crostini-sized pieces per half.
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6
put the pieces on a towel-topped plate, put a heavy cast iron skillet and top and weigh it down with whatever is heavy in your pantry. Fridge it and let sit overnight (again).
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7
Make the chimichurri: put all of the ingredients in a food processor and pulse it into a paste. This is about your taste; if you want it thicker, add herbs (can't over-herb it); if you like thinner, you can add a splash or oil or (if you would like tangier and thinner) vinegar.
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8
Optional step**: remove the sweetbreads from the weight, put in a zip-lock bag with heavy cream for 1-2 hours.
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9
heat a skillet to medium-high heat (I go 8/10 on my electric stovetop but I believe my stovetop is cooler than most). Meanwhile toast your bread (can be done in advance) and bring the sweetbreads & cheese to close to room temp. I brought out the cheese and veal sb's about a half hour before cooking.
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10
Dredge the sweetbreads in the flour (which you should season liberally with salt) so that it is completely covered; but shake and knock off excess (it'll just burn in the fat).
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11
add the butter to the pan. When hot, add the sweetbreads and fry on each side about 2 minutes per (4-5 total) until both sides get good color. The goldening butter in the pan should make your house smell like heaven. Cooking these, by the way, isn't like a burger or steak where you have to go one flip and one flip only; if you flip after 2 minutes and the color ain't there, just flip it back over. No one'll know and I won't tell...
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12
Assembly: either shmear some goat cheese on each piece of bread or give them a thin slice of the brie. As soon as the sweetbreads come out of the pan, place the pieces onto a respective bread/cheese piece. Spoon a bit of the chimichurri onto the top of each and serve immediately.
