Veal Sweetbreads with Parsley, Capers, and Lemon

• 2 pounds veal sweetbreads
• 1 large carrot, peeled and chopped
• 1 small onion, peeled and halved
• 2 stalks celery, cut in half horizontally
• 1 head garlic, halved horizontally
• About 1/2 gallon milk
• 2 lemons
• Kosher salt and freshly ground pepper
• Flour, for coating
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter
• 2 tablespoons salt-packed capers, rinsed
• 1 tablespoon chopped fresh parsley

1. The night before you plan to serve the sweetbreads, set them to soak in a bowl of water in the refrigerator.
2. Youll want to change the water a few times to make sure you remove any traces of blood or impurities.
3. When ready to cook, drain and rinse.
4. Put the sweetbreads in a large saucepan along with the carrot, onion, celery, and garlic.
5. Cover with milk by 1 inch, and bring to a boil over medium-high heat.
6. Reduce the heat and simmer for 10 to 12 minutes, or until just cooked through.
7. Remove the sweetbreads and discard the milk and vegetables.
8. Place on a plate, then top with another plate.
9. Add a weight to the top plate2 heavy cans or a cast-iron pan would doand put in the fridge until they are completely cool, at least 2 hours.
10. While the sweetbreads are cooling, cut a slice off both ends of one of the lemons.
11. Standing the lemon on end, slice strips from top to bottom, removing all the peel and pith.
12. Repeat until there is no peel left.
13. Then slice between the membranes to release the individual segments.
14. Dice the segments and reserve.
15. Juice the second lemon and reserve.
16. When the sweetbreads are cool, pat them dry.
17. Divide them gently into individual lobesthere should be 1 large lobe per person.
18. (Save scraps for stuffing or for a chefs treat.)
19. Season with salt and pepper and coat each lightly with flour.
20. Divide the olive oil between 2 saute pans and heat over medium-high heat.
21. When the oil is hot, carefully add the sweetbreads to the oil and brown all over, about 2 minutes per side.
22. Transfer to a plate and drain the oil.
23. Wipe out the pans, place over medium heat, and return the sweetbreads to the pans.
24. Divide the butter, diced lemon, capers, and lemon juice between the pans.
25. Swirl the sauce and use a spoon to coat the sweetbreads.
26. Place the sweetbreads on 4 plates, drizzle with olive oil, sprinkle with parsley, and serve.

veal sweetbreads, carrot, onion, stalks celery, garlic, milk, lemons, kosher salt, flour, extravirgin olive oil, unsalted butter, salt, parsley

Taken from www.epicurious.com/recipes/food/views/veal-sweetbreads-with-parsley-capers-and-lemon-383908 (may not work)