Cotoletta Alla Bolognese

Method

1. Ask the butcher for a thick veal rib chop, including the meat between two ribs (about 900 g).
2. Remove the backbone and trim excess fat. Lightly debone the rib and score the fat to prevent curling.
3. Cover the exposed bone with a small piece of wax paper to prevent burning.
4. Dredge the meat in flour on all sides.
5. Beat 2 eggs with a splash of water if needed.
6. Dip the floured meat into the egg, coating well.
7. Coat the meat with panko (or coarse breadcrumbs), pressing firmly.
8. Fry in clarified butter over medium heat, basting with the butter, until golden brown and crispy on both sides. Drain on a rack.
9. Return the cutlet to the pan with a little fresh clarified butter over low heat.
10. Cover the cutlet with thin slices of Parma ham.
11. Generously grate Parmesan cheese over the ham.
12. Add a small ladle of broth into the pan (not on the cutlet).
13. Cover the pan with a lid and cook for 2–3 minutes, until the ham and cheese meld and the cutlet absorbs some broth.
14. Remove from pan and serve immediately.