Cotoletta alla milanese (after its place of origin, Milan), is a fried veal cutlet with bone, similar to Wiener Schnitze, and fried in clarified butter.
To serve four you’ll need:
4 flattened veals cutlet with bone
2 eggs, beaten
1/2 cup finely ground breadcrumbs
3/4 cup butter
Dip the meat in the salted egg, dredge it in the bread crumbs, press it to make sure the crumbs stick, shake it gently to remove the excess.
In the meantime melt the butter in a skillet large enough to countain all cutlets at once and when the butter crackles add them. Cook quickly turning once so both sides brown and serve hot.