Exaggerated Cotoletta alla Milanese

Method

1. Melt the butter slowly over low heat to clarify it. Skim off the foam from the surface, then filter the clear yellow liquid through paper, leaving the white milk solids at the bottom.
2. Clean the suckling veal chop, lightly trimming any outer fat edges to prevent curling during frying.
3. Lightly dust the meat with flour so that the egg will adhere properly.
4. Beat the eggs with a splash of water (or milk) and a pinch of salt.
5. Dip the floured meat thoroughly into the beaten egg, then press it firmly into thick breadcrumbs.
6. Heat the clarified butter in a large pan to around 150-160°C.
7. Fry the meat slowly, spooning hot butter over the top, until golden brown on both sides and slightly pink inside.
8. Drain the cutlet and let it rest on a wire rack to maintain its crispness.
9. Prepare the salad by hand-tearing Treviso radicchio, Castelfranco radicchio, rocket, and slicing the Merinda tomatoes.
10. Make a citronette dressing by emulsifying lemon juice, salt, olive oil, and pepper with a fork.
11. Slice the cotoletta, season with a little more salt, and serve immediately alongside the dressed salad.