Milanese breaded veal chop (Cotoletta alla milanese)

1. Trim the bones of the veal chops a little, then pound the meaty part between cling film to about 1 cm thick, keeping the bone attached; season lightly with salt.

2. Beat the eggs with a pinch of salt in a shallow dish and spread the breadcrumbs on another plate.

3. Dip the chops first in the egg, then press them into the breadcrumbs; repeat once more for a thick, even coating.

4. Melt the butter in a wide frying pan and heat it until foaming but not yet browning.

5. Fry the chops over medium heat for 4-5 minutes per side until the crust is deep golden and the meat still juicy inside; drain on kitchen paper and sprinkle lightly with salt.

6. Serve with lemon wedges, rocket and halved cherry tomatoes.

Tip: The difference from Wiener Schnitzel: here it's a bone-in chop, a double egg-and-crumb coating without flour, and it's fried in butter, not oil.