Milanese Veal Cutlet with Clarified Butter

Method

1. Prepare the clarified butter: melt 500 g of butter over very low heat. Do not stir. Skim off the foam that rises to the surface. Let the milk solids settle at the bottom. Strain the clear butter through a cheesecloth-lined sieve. Reserve the clarified butter.
2. Have the veal cutlets pounded thin (about 1/2 cm thickness) by your butcher.
3. Set up a breading station: place flour in one shallow bowl, beat 3 eggs in another, and put breadcrumbs or panko in a third.
4. Dredge each cutlet first in flour, shaking off any excess. Then dip into the beaten egg, and finally coat evenly with breadcrumbs, pressing gently to adhere.
5. Heat the clarified butter in a large skillet to 160–170°C (320–340°F). Fry the breaded cutlet, basting it with the hot butter using a spoon. Cook until golden brown on the bottom, then carefully flip and cook the other side. Continue basting. Total cooking time is about 4–5 minutes per side, or until the internal temperature is warm.
6. While the cutlet fries, prepare the salad: halve 200 g of cherry tomatoes and combine with 60 g of arugula. Dress with a drizzle of olive oil and a pinch of salt.
7. Once the cutlet is cooked, transfer it to a plate lined with paper towels. Serve the cutlet with the salad, garnish with strips of lemon zest (from an unwaxed lemon), and finish with a light sprinkle of salt.