Ribs Milanese style

Recipe second for 4 people based on Veal - cooking method pan.

Preparation:

Preparation: Flatten the ribs with a meat tenderizer so that they reach a thickness of one centimetre. Roll them in the flour, shaking them to remove the excess, then in the beaten egg, finally in the breadcrumbs. Melt the butter in a large frying pan and, when it begins to foam, place the breaded cutlets in it and cook over low heat until they are golden brown on all sides. Season with salt and serve sprinkled with the cooking juices. Wine: San Colombano al Lambro or Schiave dell'Alto Adige or Valtellina.