Season the veal steaks with sea salt to taste. Place the breadcrumbs in a bowl. Use a fork to lightly whisk the eggs in a separate shallow bowl. Dip one of the veal steaks in the egg mixture, then coat in breadcrumbs. Place the cotoletta (crumbed veal) onto a plate. Repeat with the remaining cotolette.
Heat half of the clarified butter in a non-stick frying pan over low-medium heat. Cook the crumbed veal, 2 at a time, for 2-3 minutes on each side, or until golden. Heat the remaining clarified butter and cook the remaining veal.
Note: You can make your own clarified butter or buy it in supermarkets.
Serve the Cotoletta milanese (Milan-style schnitzel) with lemon wedges – buon appetito!
4 slices of veal (approximately 120g each)|250g unsalted butter, cut into cubes|2 eggs|200g dried breadcrumbs|Lemon wedges, to serve|Sea salt