Costolette alla Valdostana

Gently pound each Veal scaloppine between two sheets of parchment paper until about 5mm thick. Season both sides with fine sea salt and freshly ground black pepper.

Set up a breading station: Place 00 flour in a shallow dish, beaten Large eggs in another shallow dish, and Fine breadcrumbs in a third shallow dish.

Bread the veal: Dredge each Veal scaloppine first in the 00 flour, shaking off any excess. Then dip it into the beaten Large eggs, ensuring it's fully coated. Finally, coat it thoroughly with Fine breadcrumbs, pressing gently to adhere.