For the Milanese cutlets, grate the Parmesan fresh and mix with the breadcrumbs.
Crack the egg and whisk in a deep dish, season with salt and pepper.
Dab the meat with kitchen paper and season with salt and pepper on both sides.
Dredge the cutlets one by one in flour, then in the eggs, then in breadcrumbs, covering each side well.
Heat plenty of clarified butter in a large frying pan over medium heat. Put in the breaded cutlets, swirl the pan a bit to cover the whole cutlet, and cook until golden brown on one side first. Then turn, add a little fresh clarified butter and finish frying the cutlets.
Remove from the pan, drain the excess lard on kitchen paper. Then serve the Milanese escalopes Italian style with spaghetti and tomato sauce.