Make two or three cuts on the edges of each cutlet to keep them from curling up as they cook.
Heat the clarified butter over medium-high heat to about 375*F. The secret to cooking the meat is to cook it quickly at a very high temperature to seal the outside and create a crunchy breading while keeping the inside moist and juicy. Clarified butter has a much higher smoke point (485*F) than regular butter, which begins to burn at about 325*F.
Whisk the eggs and place them in a shallow pan or pie plate.
Place each cutlet first into the flour, then the egg bath and then finally the breadcrumbs, pressing down on the crumbs as you go to ensure that they don’t fall off.
Fry each individual cutlet for about 3-4 minutes on each side, then remove to a plate lined with paper towels and allow the extra butter to drain off.
Season with salt and pepper to taste, then place on a baking sheet and put them in a 175*F oven to keep warm.
Serve with a salad and a cherry tomato side for true authentic Veal Milanese. Place a lemon wedge on each plate, for drizzling over the meat just before you serve it.