Scaloppine of sweetbreads with lemon

Yield: 6 Servings

Ingredients:

2 lb Sweetbreads

Instructions:

soaked -trimmed and blanched Flour Salt and freshly ground -pepper 4 tb Butter 2 Lemons very thinly sliced Cut the sweetbreads into slices 1/2 inch thick season them with salt and pepper and dust with flour. Heat the butter in a large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter and keep warm. Add the paper-thin slices of lemon to the butter remaining in the pan toss over high heat for a few seconds and then spoon them over the sweetbreads. Serves 6. From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina edited by Michael Sonino Agradale Press New York Posted by Stephen Ceideburg; December 22 1990.