Pan-fried sweetbreads piccata
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The usual way I love sweetbreads is simply pan-fried with a spritz of lemon, but for our wedding anniversary earlier this week, I wanted to dress them up a bit. I figured I'd build on the way the lemon highlights their delicate flavor, adding the freshness of parsley and a few briny capers. The celery leaves were a last minute addition, but I loved how their clean flavor married with the other ingredients in this piccata-esque sauce, and so did my husband. Some nights playing with your food is so rewarding.
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