Stuffed sweetbreads

Ingredients:

• 4 peeled hard-boiled eggs, diced
• 1 bunch of parsley, leaves chopped
• 1 small onion, diced
• 2 tbsp. breadcrumbs
• 0.5 cup melted butter
• 0.5 cup chicken or vegetable broth (or more)
• 700 g of veal sweetbreads
• 1/4 cup grapeseed oil
• 0.5 cups premium flour

Preparation:

1. Preheat oven to 190°C.
2. In a medium bowl, combine hard-boiled eggs, parsley, onion, breadcrumbs, melted butter, and enough broth to make a moist filling.
3. Pat the sweetbreads dry with paper towels and cut a pocket in the center of each piece large enough to fill with the filling. Season the sweetbreads with salt and pepper and fill with the filling.
4. Heat grapeseed oil in a medium oven-safe skillet. In a shallow bowl, season the flour with salt and pepper and dredge the sweetbreads in it, shaking off any excess.
5. Carefully place the meat in the hot skillet and sear for 3-4 minutes on each side. Transfer the skillet to the preheated oven to finish cooking. Check after about 5 minutes to ensure the filling is set enough to hold together when slicing.
6. Remove the pan from the oven and let the meat rest and set for about 20 minutes before slicing.