Veal Milanese (Cotoletta alla Milanese)

Instructions

1. 1

   Prep the Veal: Using a meat mallet, gently pound the meaty part of the veal chops between two sheets of plastic wrap until they are an even 1/2-inch thickness. Leave the bone attached. Using a sharp knife, make small incisions around the edges of the meat to prevent it from curling while frying.

2. 2

   Set Up Breading Station: Place the flour, beaten eggs, and breadcrumbs into three separate wide, shallow dishes.

3. 3

   Bread the Chops: Pat the veal chops completely dry. Season both sides with salt. Dredge each chop first in the flour (shaking off excess), then dip completely in the beaten egg, and finally press firmly into the breadcrumbs to ensure an even, thick coating.

4. 4

   Heat the Butter: In a large, heavy skillet, melt the clarified butter over medium heat. Clarified butter is essential as it can reach frying temperatures without burning the milk solids.

5. 5

   Fry the Veal: Carefully slide the breaded chops into the hot butter. Fry for 4-5 minutes per side, gently swirling the pan so the foaming butter washes over the top of the meat. They should be a deep, golden brown and perfectly crisp.

6. 6

   Drain and Serve: Transfer the fried chops to a wire rack or paper towels to drain for 1 minute. Season immediately with a final sprinkle of coarse sea salt. Serve hot with a wedge of fresh lemon.