Crispy Sweetbreads

Directions

1. 1
   Soak the sweetbreads overnight or for at least 6 hours, changing the water occasionally, until they are white.
2. 2
   Remove any skin, and pull out any sinews from the outside.
3. 3
   Cut into 1/2-inch slices, about 2 slices per person, and set aside.
4. 4
   For the corn, remove the kernels from the ears, which should yield about 3 cups.
5. 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.
6. 6
   Add salt, pepper, and a sprinkling of minced chives, mix, and set aside.
7. 7
   You can always rewarm the corn in a regular oven or a microwave oven at serving time.
8. 8
   For the dressing, combine in a glass bowl the tomato, garlic, onion, capers, good olive oil, lemon juice, salt, pepper, and parsley.
9. 9
   Set aside.
10. 10
    When ready to saute your sweetbreads, salt and pepper the slices.
11. 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.
12. 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.)
13. 13
    Heat the oil and 1 tablespoon of butter in a large nonstick skillet (or two smaller skillets).
14. 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.
15. 15
    Divide the warm corn kernels among four dinner plates, and form them into nests.
16. 16
    Arrange 2 slices of sweetbreads in the center of the nest on each plate.
17. 17
    Spoon the dressing around the sweetbreads or on top of them, as you prefer, and serve immediately.