Costolettine alla milanese
Instructions
High chops purchased a little more than a finger.
With a sharp knife remove the fat that covers the last 5-6 inches of bone and put them bare.
Melt butter and brush each cutlet with this; then put them in a veil of breadcrumbs, then in the beaten eggs and salted, and once again in the breadcrumbs.
Let them sit for a couple of hours for the Breading to dry well.
Then FRY in oil over high heat for a few minutes, to form a nice golden crust on the outside.
Then lower the heat and FRY again for a few minutes so that the meat they bake to perfection inside and not burn out.
Disposable grease put them on absorbent paper and serve well-heated.
