After some searching online I came across this recipe for grilled sweetbreads at epicurious.com and decided to use this as a basis for my pan-seared version.
The sweetbreads went onto a plate, followed by a quick sprinkle of salt and crushed black pepper. And just for a little colour some parsley that hadn't yet ended up in my stock pot.
This pan-seared version of my childhood favorite are a good mid-afternoon treat, but in my mind lacks the festivity of Omi's deep fried version. Although if you paired them with a nice white wine and served it with some fluffy mashed potatoes these have the potential to be a lovely week night dinner.