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1
French each rib bone by scraping it clean of all membrane and sinew down to the bare bone. The eye of the chop must remain at its natural thickness of 1.5–2 cm — do not pound it. Pat the surface dry with a clean cloth.
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2
Season the beaten eggs. Pass each chop through the egg, letting the excess fall away, then press firmly into the fine fresh breadcrumbs on both sides, ensuring an even, complete coat with no bare patches. The crumb must adhere without forming a thick slab.
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3
Melt the clarified butter in a wide, heavy pan to a generous depth. Add the sage leaves and bring the butter to exactly 140 °C — this is where the dish lives or dies: below this temperature the crust will absorb butter and become heavy; above it the butter will brown and the crust will colour before the thick interior has cooked through. Maintain 140 °C throughout frying.
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4
Lay the chops in the butter and fry undisturbed for 8–12 minutes per side. The crust should deepen gradually to a uniform deep gold. Turn once only. The interior temperature at the thickest point must read 60 °C — the meat will remain pink.
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5
Lift the cutlets from the pan and rest them on a rack — not on paper — so that air circulates beneath the crust. The bottom crust must not steam. Rest for two minutes before serving. The crust will sound faintly crisp when tapped.
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6
Serve each cutlet with a wedge of lemon and, if desired, a green salad dressed with oil and salt alone. Nothing else accompanies the dish.