Breaded Veal Cutlet

Ingredients

• 4 piece Bone-in veal rib chops
• 3 Eggs
• 200 g Fine breadcrumbs
• 200 g Clarified butter
• 1 pinch Nutmeg
• 1 to taste Salt
• 1 Lemon

Steps

1. Take the bone-in veal rib chops and trim off excess fat, leaving the bone in place.
2. Lay each chop between two sheets of parchment and gently pound with a meat mallet to an even thickness of about 1.5 cm, without tearing the meat.
3. Beat the eggs in a wide bowl with a small pinch of salt and a little grated nutmeg.
4. Spread the fine breadcrumbs on a separate plate.
5. Dip each chop fully into the beaten egg, letting the excess drip off.
6. Press it firmly into the breadcrumbs on both sides so the crust adheres evenly all over.
7. Melt the clarified butter in a wide heavy pan over medium heat until it shimmers but does not brown.
8. The butter should be deep enough to reach halfway up the cutlet.
9. Lay the breaded chops in the hot butter and fry for 3 to 4 minutes per side, until the crust is deep golden and crisp.
10. Spoon a little butter over the top as they cook to keep the surface even.
11. Lift onto paper towels to drain for a moment, season with salt, and serve immediately with wedges of lemon alongside.

Tips

• Use clarified butter, not whole butter — it tolerates the heat without burning and gives the authentic Milanese flavor.
• Skip the flour for the truest version: egg directly onto the meat, then breadcrumbs, gives a crust that clings tight to the cutlet.
• Never overcook — veal should stay pale and juicy inside; the crust browns far faster than the thin meat needs.