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our Italian Cooking
2 veal loin chops, with bone
2 eggs, lightly beaten
2 cups very fine ground breadcrumbs
8 tablespoons clarified butter
2 lemon wedges
Place the pan on medium heat.
Clean the bone removing the skin if necessary. Trim away the skin around the cutlet. Pound lightly the meat to make it thinner.
The white skin all around the cutlet is trimmed away
Meat is thinner but not paper thin
Dip the cutlets in the egg first.
Dredge the cutlets in the breadcrumbs.
Press hard over the cutlets with the palm of the hand to adhere the bread to the surface of the meat.
Put the clarified butter in the pan.
** Please note the clarified butter shown in the picture was freshly made, and therefore still liquid. If the butter was kept refrigerated it would be solid.
When the butter is hot place the cutlets in the pan and fry slowly for about 3-4 minutes on each side, until golden.
Remove the cutlets, place briefly on a kitchen paper towel to eliminate some of fat from the surface. Serve hot with one lemon wedge on the side.