Costoletta alla milanese (breaded veal cutlets) – Lombardia – Living a Life in Colour

Ingredients

• 800 grams milk-fed veal chops , bone in with loin attached, washed, dried, and sliced the thickness of the bone, should give you 4 chops
• 2 cups milk (optional)
• 1 egg , beaten and unseasoned
• 150 grams (1 ½ cups) good stale, white bread ground into big breadcrumbs (if not quite stale enough, you can toast on a low temperature to dry out)
• 175 grams clarified butter , unsalted or olive oil depending on your preference
• Sea salt
• 2 lemons , cut into wedges