Escalope of Calves’ Sweetbreads with Piquant Sauce



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.