Ribs alla Milanese

Preparation:

Preparation: Buy ribs just over a finger high. With a knife remove the part of fat covering the last 5-6 centimeters of bone and strip them. Melt the butter and brush each cutlet with it; then dip them in a thin layer of breadcrumbs, then in the beaten and salted eggs and once again in the breadcrumbs. Let them rest for a couple of hours for the breading to dry well. Then fry them in oil over high heat for a few minutes, so that a nice golden crust is formed on the outside. Then lower the heat and fry for a few more minutes so that the meat is cooked to perfection on the inside and does not burn on the outside. Transfer them to lose the grease on absorbent kitchen paper and serve piping hot.