Bolognese-Style Veal Chop

Method

1. In a bowl, crack the eggs, add a splash of water, and whisk until well blended and the albumen strands are broken.
2. Set up three shallow dishes: one with flour, one with the beaten eggs, and one with fine breadcrumbs.
3. Take a veal chop about 1 cm thick. Lightly moisten the surface with water, then pound it with a meat mallet to an even thickness of about 1 cm.
4. Dredge the veal chop in the flour, coating all sides, including the bone. Shake off excess flour.
5. Dip the floured chop into the beaten eggs, ensuring full coverage.
6. Place the chop into the breadcrumbs, pressing firmly with the back of your hand to make the breading adhere. Cover the edges thoroughly.
7. Transfer the breaded chop to a tray and refrigerate for at least 20 minutes (or use a blast chiller) to set the breading.
8. In a large frying pan, heat clarified butter to 170-175°C.
9. Fry the veal chop in the hot clarified butter until deep golden brown on both sides, turning once or twice. Use a slotted spatula to lift it without bending.
10. Transfer the fried chop to a wire rack and gently pat with paper towels to absorb excess butter.
11. In a separate pan, heat a small amount of veal stock (or demi-glace) with a splash of water to create a light broth.
12. Place the fried chop into the broth. Arrange slices of prosciutto crudo over the chop, completely covering it.
13. Grate a generous layer of Parmigiano-Reggiano over the prosciutto, pressing it down lightly.
14. Cover the pan and cook over medium heat until the cheese melts and the chop absorbs some of the liquid, adding a dash of water if needed.
15. Transfer the chop to a serving plate. Spoon a little of the cooking liquid over the top, and finish with a very light grinding of black pepper.
16. Serve immediately.