Soak the sweetbreads: Place the sweetbreads in a bowl of cold water with a splash of lemon juice. Let them soak for about 2 hours to remove any impurities and achieve a milder flavor.

Blanch for tenderness: Bring a pot of salted water to a gentle boil, then add the sweetbreads. Blanch for 3–4 minutes, remove, and transfer to an ice bath to stop the cooking process.

Remove the membrane: Carefully peel away the outer membrane and any connective tissue. This ensures the sweetbreads are soft and velvety when cooked.

Prepare the marinade: In a bowl, combine olive oil, minced garlic, chopped parsley, paprika, and a pinch of salt and pepper.

Coat the sweetbreads: Add the prepped sweetbreads to the marinade, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Coat with flour: Lightly dust the marinated sweetbreads with all-purpose flour. Shake off any excess to ensure an even, crisp coating.

Pan-sear to perfection: Heat a mix of butter and olive oil in a large skillet over medium heat. Once the butter has melted and starts to foam, add the sweetbreads.

Cook until golden: Sear for 3–4 minutes on each side until the sweetbreads are golden brown and slightly crisp.

Deglaze the pan (optional): For an extra layer of flavor, add white wine to the pan and let it reduce for a minute or two, scraping up any browned bits.

Add aromatics: Toss in chopped parsley and an extra squeeze of lemon juice for brightness.

Taste and adjust: Check for seasoning and add more salt or pepper if needed.