Milanese Cutlet

Carefully trim any excess fat from the Veal rib chops (bone-in). Place each Veal rib chop (bone-in) between two sheets of parchment paper or plastic wrap and, using a meat mallet, gently pound them to an even thickness of about 1 to 1.5 cm. Be careful not to detach the meat from the bone.

Season both sides of the pounded Veal rib chops (bone-in) generously with Fine sea salt and Freshly ground black pepper.

Prepare a breading station: Place 00 flour in a shallow dish, the Eggs (beaten) in a second shallow dish, and Fine breadcrumbs in a third shallow dish.