How to make
Soak the pork sweetbreads in water + 1-2 tbsp. vinegar for 2 hours. Strain them and boil them for 20 minutes in another water.
Then let them dry. Mix the breadcrumbs with the garlic powder. Sprinkle the pork sweetbreads with some salt and black pepper.
Heat the butter with the oil in a non-stick pan, preferably ceramic.
Roll each sweetbread lightly in the beaten eggs and generously in the breadcrumbs. Let them fry until a nice golden color is obtained on both sides. Drain the pork sweetbread on a wire rack.
