Milanese

Ingredients

• 4 pieces veal rib chops (bone-in)
• 1.5 tsp fine sea salt
• 3 large eggs – beaten
• 2 cups fine dry breadcrumbs
• 0.75 cup clarified butter
• lemon – cut into wedges (for serving)

Instructions

1. Pat the veal rib chops dry and season all over with the fine sea salt; let sit while you set up the breading.
2. Beat the eggs in a shallow dish. Spread the breadcrumbs on a tray. Dip each chop in the eggs, letting excess drip, then press firmly into the breadcrumbs on both sides to coat; set on a rack and rest 10 minutes so the coating adheres.
3. Heat the clarified butter in a large heavy skillet over medium heat until it shimmers and reaches about 350°F, enough to cover the bottom about 1/4 inch; adjust heat to maintain temperature.
4. Fry 2 chops at a time, turning once, until deep golden and crisp, 6–8 minutes per side; the meat should be just cooked through with a faint blush near the bone or 140°F at the thickest part. Transfer to a rack and keep warm in a 250°F oven while you cook the remaining chops.
5. Repeat with the remaining chops, keeping the pan at a steady medium heat between batches.
6. Serve hot with lemon.