Instructions: Soak sweetbreads overnight in enough cold salted water to cover; refrigerate. After soaking, drain, rinse, and transfer to a large saucepan. Fill with enough cold water to cover. Bring just to a simmer over high heat. Immediately drain sweetbreads, and place on a parchment-lined baking sheet. Cover with parchment paper, and top with a cutting board. Weight sweetbreads with a pot or other moderately-heavy object. Refrigerate for at least 4 or up to 24 hours.

Trim any pieces of fat or loose membrane from sweetbreads with a paring knife, being careful not to remove too much that the sweetbreads come apart.

Spread bread crumbs and flour in separate baking dishes. Lightly beat eggs, and season with salt and pepper. Place in a baking dish. Slice sweetbreads lengthwise into 1/4-inch-thick slices. Dredge sweetbreads in flour, and pat to rid excess flour. Coat each slice with egg, wiping off excess. Coat with bread crumbs on both sides. Arrange slices on a parchment-lined baking sheet.

Heat clarified butter in a nonstick saute pan over medium-high heat. Gently place filets, most attractive side down first, in saute pan. Saute, turning gently, until golden brown, about 2 minutes on each side. Serve topped with herb butter and lemon wedges.

This recipe yields 4 servings.

Comments: It is a common misconception that sweetbreads are brains; they are actually the edible thymus glands of veal, young beef, lamb, and pork. There are two thymus glands, one in the throat and one near the heart; the heart sweetbread is generally more desirable because of its delicate flavor and firm, smooth texture. Sweetbreads from milk-fed veal and young calves are considered the best; ones from beef can be tough, from pork strongly flavored. When purchasing sweetbreads, look for plump, firm, white meat, because redness indicates the animals age. Before cooking, they must be soaked overnight in salted water. Prepare them right away; sweetbreads are very perishable.

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