Cotoletta alla Milanese

Method

1. Take a veal rib chop with bone (about 300–400 g). Lightly beat it with a meat mallet to flatten, being careful not to tear the meat.
2. Trim any edges that might curl during cooking by making small cuts.
3. Beat a large egg with a pinch of salt. Dip the meat into the egg, coating only the edible part, leaving the bone exposed.
4. Transfer the egg-coated meat to fine breadcrumbs (preferably made from stale bread or oil buns, ground finely). Press the breadcrumbs onto both sides.
5. Melt clarified butter in a pan (enough to shallow-fry; clarified butter can reach 250°C without burning). Once melted, it will look clear like oil.
6. Place the breaded cutlet in the hot butter. Fry for about 7–8 minutes per side, basting the top with hot butter during cooking.
7. Remove the cutlet and let it drain briefly on paper towels. Do not leave it too long or the crust will become soggy.
8. Season with salt immediately and serve. Optionally, squeeze a little lemon juice over the crust before eating.