The procedure for correct breading and sautéing:
- Arrange three shallow containers in a row.
- Place sifted flour in one container.
- Place eggs whisked together with a bit of oil and salt in the second container.
- Place finely sifted breadcrumbs made from the crusts of white bread that have been dried out in the oven and blended in a food processor in the third.
- Trim the meat of all excess fat.
- Place each piece of meat between two pieces of plastic film or parchment paper.
- Using a meat mallet or the flat side of a cleaver or chef’s knife, pound each piece of meat flat. Uncover the meat and season both sides with salt and pepper to taste.
- Working with one piece at a time, lightly dip each piece in the flour, shaking off the excess.
- Dip both sides of each piece in the egg mixture. Remove any excess with your fingertips or tap it on the edge of the bowl to release.
- Place each piece in the breadcrumbs to lightly but completely coat both sides.
- With the dull side of a knife, make a crisscross design (quadrillage) into the breadcrumbs, taking care not to dislodge them.
- Heat the clarified butter (or vegetable oil) in a sautoir over medium heat.
- Add the breaded meat and cook for the recommended amount of time to achieve a golden exterior and a just-cooked, moist interior.
- Using a slotted spatula, remove the meat from the pan and place it on paper towels to drain for a few seconds before serving.