Milanese Cutlet

Instructions

1. 1

   To prepare the Milanese cutlet, first cut the veal ribs. Make an incision in the meat, running the knife between each bone to obtain 4 cutlets of about 250 g each. Scrape the bone with the tip of a knife to clean it properly.

2. 2

   Using a knife, reduce the part of the bone and remove some of it for faster cooking. Lightly pound the meat to even out its thickness without reducing it. Remove any excess tendons using the knife again.

3. 3

   Set the meat aside and prepare the eggs by cracking them into a bowl and whisking with a fork. Transfer the breadcrumbs to a large dish. Coat each cutlet in the breadcrumbs.

4. 4

   Use a mandoline to cut slices about 2-3 mm thick, place them in water to release starch and prevent oxidation. Boil salted water in a pot and add the potatoes along with a clove of garlic and a sprig of rosemary. Cook over high heat, stirring occasionally.

5. 5

   In another pan, melt clarified butter until hot but not smoking. Place the cutlets in the pan, making sure the side with the lines is down. After about 4 minutes, flip them to brown both sides. Collect some cooking fat and spread it on the bone; cook for another 4 minutes or until desired doneness.

6. 6

   Cook the potatoes until almost done, then salt and season them lightly. Drain on a sheet of absorbent paper, remove garlic, and dab with another sheet to eliminate excess fat. Transfer cutlets to a plate with absorbent paper and gently dab to remove extra fat.

7. 7

   Plate by placing the cooked potatoes beside the cutlet and season with Maldon salt. Serve hot.