1 lb (454 g) veal sweetbreads

Vegetable oil, for frying

1/4 cup (60 ml) all-purpose flour

Grated zest of 1/2 lemon

2 eggs

3/4 cup (180 ml) fine cornmeal (see note)

3 tablespoons (45 ml) parsley, chopped

Salt and pepper

Place the sweetbreads in a bowl, cover with cold water and refrigerate for 4 hours, changing the water 2 or 3 times. Drain.

In a bowl, combine all the sauce ingredients. Season with salt and pepper.

Keep in the refrigerator.

In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for 4 to 5 minutes. Remove from the heat, rinse under cold running water and drain well.

With your fingers, remove the membrane off the sweetbreads and break into 2-cm (3/4-inch) in diameter small bites.

Preheat the oil in the deep fryer to 190 °C (375 °F). With the rack in the middle position, preheat the oven to 120 °C (250 °F).

In a bowl, combine the all-purpose flour and lemon zest. Season with salt and pepper.

In another bowl, lightly beat the eggs.

In a third bowl, combine the cornmeal and parsley. Season with salt. Dredge the veal sweetbread pieces in the flour, dip in the eggs and finally in the cornmeal. Fry for 5 minutes, half at a time. Drain on paper towels and keep warm after they are cooked.

Serve warm with the sauce.

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