Time: 30 minuti
Difficulty: minima

Ingredients for 6 people:
24 slices of aubergines 3 mm thick
gluten-free rice flour
1 clove of garlic
1.5 dl of tomato sauce
200 g of grated Parmigiano Reggiano PDO
100 g of gluten-free breadcrumbs
300 g of gluten-free pizza mozzarella
5-6 basil leaves
oil for frying< br>extra virgin olive oil
salt up

Procedure

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

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

Melt 30 g of butter in a non-stick frying pan and place two ribs in 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 ribs in the hot oven at 200 ° C for about 5 minutes.  Season with a pinch of salt and serve hot.

Chef's note:

Milanese ribs owe their name to the cut of meat with which they are prepared, the veal ribs obtained from sirloin.