Crispy Veal Sweet Breads Caramelized Brussel Sprouts, Yukon Gold Potatoes, and Pancetta

1. Season sweetbreads with salt and fresh ground white pepper.
2. Heat 2 oz of olive oil to smoking point in a sauté pan and sauté sweet breads till crisp and golden on both sides, finish in a hot oven. Remove when done and place on a paper towel.
3. In another sauté pan heat the remaining1oz of olive oil and sauté the brussel sprout hearts until lightly browned on both sides.
4. Add sugar and allow to caramelize.
5. Once the sugar has caramelized add lemon juice to form light gastrique. Then add veal stock and reduce by 2/3.
6. Add carrots, potatoes, shallots, and pancetta, allowing cooking for one minute.
7. Finish with buerre fondue and chives. Adjust seasoning if necessary
8. Warm brussel sprouts leaves with the bacon vinaigrette.
9. Place sautéed brussel sprouts on plate ,top with sweetbreads and then leaves.

Bacon-Sherry Vinaigrette

Yield: 1pt

1 ½ c. Smoked Bacon, brunoise
2 c. Extra Virgin Olive Oil
1 c. Sherry Vinegar
1 tsp. Granulated Sugar 2tsp.
Salt

1. Place the diced bacon in a thick bottom sauce pot and render until crispy at a low heat.
2. Allow cooling slightly and adding the olive oil, sherry vinegar, sugar and salt.
3. Mix well and hold warm or on a steam table.