← Nouns Cooking · Italian

Ingredients

• 4 bone-in veal rib chops, about 2 cm thick
• 2 Eggs
• 150 g fine dry breadcrumbs
• 40 g plain flour (optional) (optional)
• 120 g butter, ideally clarified
• 1 Lemon, cut into wedges
• flaky salt

Method

1. Trim any thick fat from the chops and snip the edges in a couple of places so they stay flat. Put each between baking paper and beat the meat (not the bone) to about 1 cm thick.
2. Beat the eggs in a shallow dish and spread the breadcrumbs on a plate. Dust the chops lightly with flour if using, dip them in egg, then press firmly into the crumbs on both sides.
3. Melt the butter in a large heavy frying pan over medium heat until it foams but does not brown.
4. Fry the chops two at a time for 4–5 min per side, spooning the butter over them, until deep golden and the meat is just cooked with a hint of pink (63°C / 145°F).
5. Drain briefly on kitchen paper, sprinkle with flaky salt and serve straight away with lemon wedges.

Tips

• Clarified butter can get hotter without burning, which gives the most even golden crust.
• Boneless veal escalopes (or chicken breast, beaten thin) work too; fry them for 2–3 minutes per side.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina Pasta Grammar