Sweetbreads

Hi everyone im cooking sweetbreads tomorrow for a mid term exam. I already got some good info from reading this forum and have now joined.

I would like to write what i will be doing and ask some questions, any one with experience with these, your advise is appreciated.

So what I will be doing is blanching them in a Court Bouillon and then seasoning them with S&P dredging them in flour and and frying till golden brown. Once done ill remove them and deglaze with Sambuca and then add demi-glaze reduce a bit more and thats my sauce

Question: Some of them are soaking in milk over night and others are not...Is it ok to blanch/poach them in a court bouillon if they have been soaking in milk overnight? Approximately how long should they poached for??

Also:
I just thought of doing a mini burger with the sweet breads also sauteed till crispy golden brown. And just making my own mayo and am about to look into how to make a ketchup ill grill a portabello as well to place in the burger or maybe pan-fry a green tomato with blue cheese crumbled ontop.

If you have any ideas or recommendations as to my ideas pls advise

thx