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1
The night before you plan to serve the sweetbreads, set them to soak in a bowl of water in the refrigerator.
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2
Youll want to change the water a few times to make sure you remove any traces of blood or impurities.
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3
When ready to cook, drain and rinse.
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4
Put the sweetbreads in a large saucepan along with the carrot, onion, celery, and garlic.
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5
Cover with milk by 1 inch, and bring to a boil over medium-high heat.
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6
Reduce the heat and simmer for 10 to 12 minutes, or until just cooked through.
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7
Remove the sweetbreads and discard the milk and vegetables.
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8
Place on a plate, then top with another plate.
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9
Add a weight to the top plate2 heavy cans or a cast-iron pan would doand put in the fridge until they are completely cool, at least 2 hours.
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10
While the sweetbreads are cooling, cut a slice off both ends of one of the lemons.
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11
Standing the lemon on end, slice strips from top to bottom, removing all the peel and pith.
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12
Repeat until there is no peel left.
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13
Then slice between the membranes to release the individual segments.
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14
Dice the segments and reserve.
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15
Juice the second lemon and reserve.
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16
When the sweetbreads are cool, pat them dry.
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17
Divide them gently into individual lobesthere should be 1 large lobe per person.
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18
(Save scraps for stuffing or for a chefs treat.)
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19
Season with salt and pepper and coat each lightly with flour.
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20
Divide the olive oil between 2 saute pans and heat over medium-high heat.
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21
When the oil is hot, carefully add the sweetbreads to the oil and brown all over, about 2 minutes per side.
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22
Transfer to a plate and drain the oil.
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23
Wipe out the pans, place over medium heat, and return the sweetbreads to the pans.
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24
Divide the butter, diced lemon, capers, and lemon juice between the pans.
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25
Swirl the sauce and use a spoon to coat the sweetbreads.
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26
Place the sweetbreads on 4 plates, drizzle with olive oil, sprinkle with parsley, and serve.
