Ingredients

6 Veal Cutlets chined

Method

Ask the butcher to chine the cutlets so that only the thick rib bone remains. Remove fat and gristle and flatten the cutlets with a wooden bat to about 1/4 inch thick. Marinate them in cold milk for an hour. Beat and season the egg. Dip each cutlet in egg and then in breadcrumbs. Fry on both sides in hot butter on a fairly high heat till golden brown. (If butter is not clarified, it will burn before the meat is cooked.)

Drain the cutlets on absorbent paper and serve surrounded by lettuce leaves and lemon halves, which can be squeezed over each cutlet before it is eaten.

To make clarified butter:

Place butter in saucepan, heat gently until bubbles form on surface. Increase heat a little and as foam forms on surface, skim this off. Remove from heat, let stand few minutes so sediment will settle. Strain through fine muslin into basin, leaving sediment in pan. Cool, then keep refrigerated.