For the baked sweetbreads, remove the skin from the sweetbreads and cut into slices. Peel and chop the onion. Wash and chop the parsley.
Mix onion and parsley, sprinkle with lemon juice and season with salt and pepper. Rub sweetbreads with onion-parsley mixture, turn in flour, drag through beaten egg and turn in breadcrumbs.
Heat the oil in a frying pan and fry the sweetbreads on all sides until golden brown.
Preparation Tip:
Green salad goes well with the baked sweetbreads.
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