To make the clarified butter, melt the butter in a large saucepan over low heat. Allow the butter to simmer for 5 minutes or until it comes to a gentle boil and foam is no longer rising to the surface of the melted butter. Remove from the heat. Use a spoon to skim off the foam. Prepare a medium sized bowl to place the clarified butter. Line a sieve with cheesecloth or muslin and set the sieve above the bowl. Carefully pour the warm butter over the cheesecloth (or muslin) lined sieve. Discard the solids and foam that are left on the cloth. The remaining butter is clarified liquid gold.
Note: Clarified butter can be prepared in advance. It will keep for 3 to 6 months in the refrigerator.
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. 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