1. 1

   Step 1

   Cut the veal rack between the bones to obtain 4 chops.

2. 2

   Step 2

   Clean the bone well with a knife to remove any membrane and trim it slightly.

3. 3

   Step 3

   Pound the meat lightly to even out the thickness and remove any gristle from the edges.

4. 4

   Step 4

   Beat the 4 eggs in a bowl. Place the breadcrumbs on a large plate.

5. 5

   Step 5

   Dredge the chops in the breadcrumbs, then in the egg, and back into the breadcrumbs, pressing down well.

6. 6

   Step 6

   Repeat the double breading (egg and breadcrumbs) for each chop.

7. 7

   Step 7

   Even out the breading by tapping with the back of a knife and score a grid pattern on the surface.

8. 8

   Step 8

   Slice the 500 g of ratte potatoes to 2-3 mm and place them in cold water.

9. 9

   Step 9

   Blanch the potatoes in boiling salted water for 90 seconds, then drain and dry them.

   Timer 2 min
10. 10

    Step 10

    Heat 100 g of clarified butter in a pan with garlic and rosemary, and sauté the potatoes.

11. 11

    Step 11

    In another pan, melt 300 g of clarified butter and fry the chops for 4 minutes.

    Timer 4 min
12. 12

    Step 12

    Turn the chops, baste the bone with the hot butter, and cook for another 4 minutes.

    Timer 4 min
13. 13

    Step 13

    Drain the potatoes on paper towels, season with fine salt and black pepper.

14. 14

    Step 14

    Drain the chops on paper towels, season with Maldon salt, and serve immediately.

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