Escalope of Calves’ Sweetbreads with Piquant Sauce

• 450 g/1 lb cooked calves’ sweetbreads, sliced
• 2 eggs, beaten

Dip each sweetbread into the beaten egg and then coat in the breadcrumbs. Leave in the fridge for 30 minutes to firm up. Heat some butter in a pan and fry the sweetbreads for 10 minutes, until nicely browned on all sides. Reheat the Piquant Sauce thoroughly and serve with the sweetbreads.