Battle of the Sweetbread by VanDrie

Soak sweetbreads in milk for 2-4 hours to tenderize.

Rinse sweetbreads under cold water and remove any membranes.

Blanch sweetbreads in boiling salted water for 5 minutes, then cool in ice water.

Pat sweetbreads dry and season with salt and black pepper.

Dredge sweetbreads in flour, shaking off excess.

Beat eggs in a bowl and prepare breadcrumbs in another bowl.

Dip floured sweetbreads in eggs, then coat with breadcrumbs.

Heat butter and olive oil in a skillet over medium heat until shimmering.

Add sweetbreads to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove sweetbreads and set aside on a paper towel to drain.

In the same skillet, add garlic and onion, sautéing until translucent.

Deglaze the skillet with white wine, scraping up any browned bits.

Add chicken broth, thyme, and lemon juice, simmering for 5 minutes.

Return sweetbreads to the skillet, cooking for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.

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