Follow basic method for cooking sweetbreads but before weighting them down, cut into 8 cutletlike pieces.
Dredge pieces on all sides in flour.
Beat the egg, stir in water and oil.
Dip sweetbreads in egg mixture, then in bread crumbs.
Coat thoroughly and pat to make the crumbs adhere.
In a large skillet, heat butter and oil.
Add sweetbreads and saute until golden on both sides.
Salt and pepper to taste.
Garnish with lemon slices and parsley sprigs.