Crispy Sweetbreads

Ingredients

• • 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

• Sauce

  • 1 cup (250 ml) sour cream
  • 1/2 clove garlic, finely chopped
  • 1 tablespoon (15 ml) fresh chives, chopped
  • 1 tablespoon (15 ml) fresh basil, chopped
  • 1/4 teaspoon (1 ml) fresh rosemary leaves
  • 1/4 teaspoon (1 ml) fresh tarragon, chopped
  • 1 plum tomato, seeded and cut into small dice
  • 1 teaspoon (5 ml) balsamic vinegar
  • 1/4 teaspoon (1 ml) Cayenne pepper
  • Salt and pepper