Sweetbreads (Pan Seared)

Directions

1. 1
   Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
2. 2
   Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
3. 3
   Drain and cover with cold water.
4. 4
   Remove all membranes and tubes.
5. 5
   Slice each sweetbread in half crosswise.
6. 6
   Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
7. 7
   Heat butter and oil in a skillet until very hot.
8. 8
   Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
9. 9
   When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
10. 10
    Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.