Ingredients for 4 people:

• 4 veal chops of about 200g each
• 200g sliced bread
• 3 egg yolks
• 1 whole egg
• 2 hearts of romaine lettuce
• 8 chervil leaves
• 8 tarragon leaves
• aged wine vinegar
• whole salt

Remove the crust from the bread loaf and pass it to the mixer to reduce it to a not too fine powder. Put it at this point in the oven at 80°C for about 2 hours.

Beat the whole egg and the yolks in a bowl without beating them. Pass the veal chops in the mixture and then in the bread, making sure that the breading adheres perfectly. To get a perfect browning, cook the ribs in clarified butter keeping the temperature constant. Each cutlet will have to cook for about 8-10 minutes to be pink at the heart.

Wash the romaine lettuce well, dry it and cut it in half lengthwise. Season it with a little whole salt and vinegar or lemon, placing it next to the veal cutlet. Then add the chervil and tarragon leaves.