Cut into ¼-inch-thick slices:

Whisk together in a shallow bowl:

Spread in a second shallow bowl:

Spread in a third shallow bowl:

Pat the sweetbread slices dry and season with:

Dredge the slices lightly in the flour and shake off the excess. Slide the flour-coated slices through the egg mixture, making sure the entire surface is covered, then coat with the bread crumbs, pressing the crumbs with your fingers so they adhere. Handle very gently so that the coating does not crack. Heat in a medium skillet over medium-high heat:

When the oil shimmers, add the sweetbreads in batches and cook until browned on the first side, 1 ½ to 2 minutes. Turn and brown on the other side, about 30 seconds. Drain on paper towels and cover to keep warm while cooking the remaining sweetbreads. Serve garnished with:

Or spoon over the top: