Time: 30 minuti
Difficulty: minima

Ingredients for 6 people:
6 veal chops with bone
4 eggs
100 g of gluten-free cornstarch
250 g gluten-free breadcrumbs
180 g of butter
fine salt
black pepper in grains

Method
Peel the eggs in a bowl, add a pinch of salt and a ground of pepper and beat with a fork.

Pass the ribs in corn starch, on both sides, and shake them so that they lose the excess starch; transfer them to the beaten eggs, dipping them evenly. Finally, put them in the gluten-free breadcrumbs, breading them completely and pressing so that the breadcrumbs adhere, then slightly shake them.

Melt 30 g of butter in a non-stick frying pan and place two ribs on it; cook for 2 minutes until browning one side, then transfer the meat into a second pan, with the same melted butter, and cook the second side. Proceed in this way for all the chops, eliminating the previous cooking base each time and adding new butter; at the end, complete the cooking of the gluten-free ribs in the hot oven at 200 ° C for about 5 minutes. Season with a pinch of salt and serve hot.

Chef's note:
The Milanese ribs owe their name to the cut of meat with which they are prepared, the veal ribs obtained from the loin without gutine.