(Almost) Cotoletta alla Milanese with Rosemary Potatoes

Clarify the butter by heating it, skimming and then decanting or straining.

Cut the bone mostly free but leave it attached for part of the chop.

Pound the cutlets thin.

Coat in beaten egg and then coat well in bread crumbs. Lightly salt.

Fry the cutlets in half of the clarified butter, reserving the other half.

Slice the potatoes into 3mm (1/4th inch) slices.

Parboil the slices for a minute in boiling water.

Fry in the rest of the butter, adding the rosemary and garlic.

Fry until potatoes are clearly done and starting to brown a bit.

Spice Level: