Bone-In Veal Cutlet Fried in Butter, Milan Style

What you need

• 4 bone-in veal rib chops, about 250 g (9 oz) each, 2 cm (3/4 in) thick
• 4 large eggs
• 250 g (2 1/4 cups) fine dry breadcrumbs
• 300 g (1 1/3 cups) clarified butter
• flaky salt, for serving
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Scrape the exposed rib bone clean with the tip of a knife so it stays pale in the pan.

2. 2

   Trim off any silver skin or sinew around the edge of the veal so the chops do not curl.

3. 3

   Tap each chop with a meat mallet just to even the thickness, without thinning it.

4. 4

   Beat the eggs lightly in a shallow dish. Spread the breadcrumbs in a second dish.

5. 5

   Holding each chop by the bone, press it into the breadcrumbs, then dip it in the eggs and press it into the breadcrumbs again.

6. 6

   Repeat the egg and breadcrumbs once more for a double coat, pressing firmly so the crumbs stick.

7. 7

   Pat the crust smooth with the flat of a knife, then mark a shallow criss-cross pattern on one side with the back of the blade.

8. 8

   Melt the clarified butter in a large frying pan over medium heat until hot but not smoking.

9. 9

   Lay in 2 chops, marked side down, and fry until deep golden underneath, about 4 min.

10. 10

    Turn them and spoon hot butter over the bone. Fry until the second side is golden, about 4 min more. For medium, the centre should read 63 °C (145 °F) and stay pale pink.

11. 11

    Drain on paper towels and keep warm while you fry the other 2 chops.

12. 12

    Let the veal rest for 3 min, sprinkle with flaky salt and serve with the lemon wedges.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.