Sweetbreads – Milks

Soak the sweetbreads well, then soften them in the light beef broth.

In the meantime, melt half of the butter and add the flour, stirring continuously. Add the egg yolks and the beef broth and stir to combine. Remove the saucepan from the heat.

Coat the cooked sweetbreads with the mixture and then roll them in breadcrumbs. Press the breadcrumbs well until smooth. Then pass it through the beaten egg and coat it again with breadcrumbs. Press the breadcrumbs repeatedly until smooth. Bake in the remaining hot butter until golden brown. Before serving, drizzle a little juice of a lemon over the top.

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