gtr wrote:

>> In fact the recipe for cotoletta alla milanese calls for clarified
>> butter exactly for that reason.

> Oil's smoke point is much higher than butter too, so--except for the
> flavor profile--it would be about the same thing as **ghee**, right?

I'm talking about clarified butter because I remember someone say that ghee
is somewhat different, or made with a different process. So, change "ghee
with "clarified butter" and my answer is yes.

> I've always assume that Indian's used ghee because vegetable oils were
> difficult to come by or hard to keep or something.

That sure is a controbutory cause, that and the fact that butter without
water has a higher smoke point.