2 sweetbreads, soaked overnight in cold water to remove blood

1 large onion, peeled and diced large

1 large carrot, peeled and diced large

2 branches, celery, peeled and diced large

1/2 head garlic, chopped

1 bay leaf

2 Tbsp. olive oil

3 quarts chicken stock

2 cups white wine.

Kosher salt, to taste

2 large eggs

1 cup flour

1 tsp. Dijon mustard

2 cups corn flakes

Rice bran oil, for frying

Gently sweat the vegetables in the olive oil, seasoning generously with salt. Add the white wine and reduce by half. Add the sweetbreads, bay leaf and chicken stock. Bring to a simmer. When the cooking liquid reaches a simmer, turn off the heat, cover the pot, and allow the sweetbreads to continue cooking for approximately 20 minutes (or until firm to the touch). Remove and place on a plate (or small sheetpan) covered in parchment paper. Place another sheet of parchment on top of the sweetbreads, then cover with another plate and weigh down (with a carton of milk or other heavy object)

Let chill completely.

While the sweetbreads are chilling, place the corn flakes in a plastic zip-top bag. Using a rolling pin, crush the corn flakes until they are broken down but still retain some of their jagged edges.

Preheat the oil to 375 F.

Break the eggs and beat with the mustard, adding a pinch of salt.

Remove the sweetbreads and, using a paring knife, remove any exterior membrane and blood spots. Portion into squares approximately 1 inch around. Dredge in flour, followed by the egg mixture, and finally into the crushed corn flakes.

When all the sweetbreads are breaded, fry in the rice oil until golden brown. Season with kosher salt, and serve.

Serves 4