Cotoletta alla Milanese

Take the Bone-in veal rib chop (costoletta) out of the refrigerator and let it come to room temperature for 20–30 minutes; pat dry with paper towels.

If the chop is very thick, place it between two pieces of plastic wrap and gently pound it with a meat mallet to about 1/2-inch thickness; be careful to keep the bone intact.

Season both sides of the chop lightly with Fine sea salt.

Set up a dredging station: beat the Large eggs with a fork in a shallow bowl, and spread the Fine dry breadcrumbs in a separate wide plate.

Dip the chop first into the beaten egg, letting excess drip off, then press it firmly into the breadcrumbs so it is evenly coated; shake off any loose crumbs and press again if needed.

Heat a large skillet over medium–high heat and add enough Clarified butter to come about 1/8–1/4 inch up the side of the pan. Heat until shimmering but not smoking.

Carefully lay the breaded chop in the hot butter and fry until a deep golden crust forms, about 3–4 minutes per side depending on thickness; flip only once to preserve the crust and cook through.

Transfer the cooked cotoletta to a wire rack or paper towel-lined plate to drain for a minute, then sprinkle with a little more fine sea salt to taste.

Serve immediately with wedges of Lemon to squeeze over the cutlet for a bright, acidic finish.