Sweetbreads

Rinse the sweetbreads under cold running water and pat dry with paper towels. Place them in a large pot and cover with cold salted water.

Bring the water to a boil over medium-high heat, then reduce to a gentle simmer for 10 minutes to blanch the sweetbreads.

Remove the sweetbreads from the water and transfer to a cutting board. Allow them to cool slightly until they can be handled, then peel away the thin membrane and any connective tissue.

Once cleaned and cooled, slice the sweetbreads into portions about 1/2 inch thick, removing any remaining gristle or tough sinew.

Pat the sliced sweetbreads dry with paper towels to ensure they brown properly during cooking.

Heat the olive oil in a large skillet over medium-high heat until it shimmers and is hot but not smoking.

Working in batches if necessary, arrange the sweetbread slices in a single layer in the skillet. Cook for 5-7 minutes until the first side is golden and crispy.

Flip the sweetbreads carefully and cook the second side for an additional 5-7 minutes until golden brown and cooked through.

Transfer the cooked sweetbreads to a serving platter and season generously with coarse salt and freshly ground black pepper while still warm. Serve immediately.