Overnight soak 250g sweetbreads in cold water, refreshing the water from time to time, till all the blood is gone, then trim away any membrane or unappetising looking tubes from the outside
Place the sweetbreads in a pot with a dash of vinegar, a chopped shallot and some pepper. Cover with water, then top with a circle of greaseproof paper and bring to the boil. Simmer gently for 3 minutes, then remove from the heat and leave to cool.
Remove the sweetbreads from the pan and cut them into thick, even slices and season with salt and pepper
Meanwhile, make the mustard dressing. Whisking together 1tbsp Dijon mustard, an egg yolk and 1tsp white wine vinegar and gradually whisk in 100ml sunflower oil and 100 ml olive oil until emulsified
In a small saucepan heat 100 ml water with 1 tbsp chopped shallot, 1 tbsp capers and 1 tbsp chopped parsley until it reaches boiling point. Remove from the heat and drain. Stir the veggies in the mustard dressing
In a small saucepan heat 100 ml water with 1 tbsp chopped shallot, 1 tbsp capers and 1 tbsp chopped parsley until it reaches boiling point. Remove from the heat and drain. Stir the veggies in the mustard dressing
Pour some flour and Panko separated into two different bowls. Crack an egg and beat it lightly a third bowl. Now cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat with the rest of the veal.
Heat 50ml oil and 1 tablespoon of butter in a large nonstick skillet. 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.
Serve as shown, with a spoonful of sauerkraut.
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