My experience is very limited. The two times I actually made them, I did them as a sort of lemon, caper, white-wine meuniere. I think they're most often breaded and deep fried, but don't see why -- if you're going to deep fry them -- you couldn't use a tempura or beer batter.
The prep starts like kidneys with soaking. If you don't soak they can be very bitter. After soaking, the taste is clean, fresh and not at all funky -- like sweetbreads.
Fresh veal testicles are sold in the sac. Use a small, pointed, sharp knife to slit the sacs. Remove the testicles, and discard the sacs.
Soaked the testicles in lightly salted water, milk or buttermilk (I prefer milk or buttermilk) in the refrigerator for at least an hour. Drain and rinse. Blanche briefly (3 - 5 minute ish) in boiling water. Remove, drain, cool.
They cook fastest, most evenly, and plate best if they're sliced about 3/8", rather than halved or chunked in large pieces.
To cook, you can:
- Flour them lightly by dusting, or more heavily by dredging. Meuniere and piccatta are good. I use an unholy hybrid of those and a beurre blanc (or Nantais) -- with parsley, capers, white wine and lemon. Given that you like to use fruit with meat, you could go veronique. The downsides to these preps is that none is really large-group friendly, none involves dipping sauces, toothpicks, hot sauce, or any of the other things your group probably wants, and they're probably altogether too damn French;
- Three-stage breading ending with flour, flour/corn-meal, bread crumbs, seasoned bread crumbs -- chef Ed would undoubtedly recommend panko, or whatever, but I'm not about to tell you how to bread. Then shallow or deep fry; or,
- Batter -- beer, tempura, or whatever (again, I don't have the [ahem] balls) and deep fry.
Edited by boar_d_laze - 5/31/13 at 8:06am