Grissinopoli

Method

1. Cut a veal cutlet from the rack (carrè di vitello), about 2-3 fingers thick.
2. Trim the meat if necessary.
3. Place the cutlet between plastic wrap or in a vacuum bag and tenderize with a meat mallet, beating outward to a thickness of about 0.5 cm.
4. Prepare three bowls: one with flour, one with beaten egg yolk mixed with a splash of water and a pinch of salt, and one with breadcrumbs mixed with grated Parmigiano Reggiano.
5. Crack the grissini (breadsticks) by hand into pieces of various sizes; do not crush into fine crumbs.
6. Dredge the tenderized cutlet thoroughly in flour, pressing it into the bone.
7. Dip the floured cutlet into the egg mixture, letting excess drip off.
8. Coat the cutlet evenly with the breadcrumb-Parmesan mixture (first breading).
9. Dip again in the egg mixture, then press the crushed grissini onto both sides of the cutlet to adhere (second breading).
10. Place the breaded cutlet on a tray and refrigerate for a short rest (about 10-15 minutes).
11. Heat clarified butter in a deep pan or sauté pan to 180°C (350°F). Use a thermometer.
12. Carefully lower the chilled cutlet into the hot butter. Fry, spooning hot butter over the top, until the coating is golden brown and the meat is cooked through, about 3-4 minutes per side.
13. Remove the cutlet from the butter, let drain briefly on a rack or paper towel, and season generously with salt.
14. Serve hot, accompanied by homemade mashed potatoes.