Cotoletta alla Milanese

Place each Veal bone-in rib chop between two sheets of parchment paper and pound with a meat mallet until about 0.5 cm thick. Ensure the bone remains intact.

Season both sides of the pounded Veal bone-in rib chops generously with Fine sea salt and Black pepper.

Prepare three shallow dishes for the breading station: one with 00 flour, one with the beaten Large eggs, and one with Fine breadcrumbs.