Ingredients
- 920 g 4 veal cutlets
- 400 g of bread
- 4 eggs
- clarified butter
- peanut oil
- flour
- salt
Free the bread from the crust, cut it into strips and whisk it coarsely in the mixer, then spread it on a baking sheet and toast it for 20 minutes at 125 ° C, turning it from time to time so that it dries evenly. Let it cool down.
Free the rib bone by depriving it of fat and cartilage and giving the meat a round shape.
Season it with a pinch of salt and massage it, then let it rest for 15 minutes.
Breaded the cutlets first in the flour, then in the beaten egg whites and finally in the toasted bread. Sprinkle each cutlet with 1 tablespoon of melted clarified butter, place it between two sheets of parchment paper in a vacuum bag and cook in the roner at 58 ° C for 2 hours. Then let it rest in the fridge for 24 hours.
Alternatively cook the ribs in a pan over very low heat for 1 minute on each side. Let them cool and then place them in the fridge for 2 hours, then pierce them with a toothpick on the long side, being careful that the breading does not come off: this will help not to curl the meat during frying.
Pull out of the fridge the cutlets (cooked with roner or in a pan) and fry them in peanut oil at 170 ° C for 30 seconds to 1 and a half minutes per side.
To know: instead of toasted bread, you can try ready-made panko bread: typical of Japanese cuisine, it gives a very crunchy breading.
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