Cotoletta alla Milanese

Ingredients

• 4veal rib chops — bone-in
• 2eggs — beaten
• 200 gplain breadcrumbs
• 200 gclarified butter — for frying
• 2lemons — cut into wedges
• to tastefine sea salt

Method

1. Start by placing each of the 4 veal rib chops between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound each chop to an even thickness of about 1/4 inch. This ensures even cooking and a tender texture. Season both sides of the pounded veal generously with fine sea salt to enhance the meat's natural flavor.
2. Prepare your breading station with three shallow dishes. In the first dish, place a small amount of flour for dredging. In the second dish, beat the 2 eggs until smooth. In the third dish, spread out the 200 g of plain breadcrumbs. Dredge each veal chop first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
3. In a large skillet, heat 200 g of clarified butter over medium-high heat. The butter should be hot enough that a breadcrumb dropped into it sizzles immediately. Carefully place the breaded veal chops into the skillet, ensuring they are not overcrowded. Fry the chops until the crust is deep golden brown and shatteringly crisp, about 3-4 minutes per side. Adjust the heat as necessary to maintain a steady sizzle without burning.
4. Once the chops are perfectly crisp and golden, remove them from the skillet and let them drain briefly on a wire rack to prevent sogginess. While still hot, sprinkle a little more fine sea salt over the top to enhance the flavor of the crust.
5. Serve the Cotoletta alla Milanese immediately. Arrange the veal chops on a platter with lemon wedges on the side for squeezing over the meat just before eating. Accompany with a simple arugula salad dressed lightly with olive oil, allowing the freshness of the salad to balance the richness of the veal.