Milanese veal chops 4 veal chops, 200 g 7 oz each 2 eggs 100 g 3 ½ oz breadcrumbs 2 spoons of extra virgin olive oil Flour for coating Salt and pepper Limon, cut into wedges Wash the chops, pat them dry, and rub with salt and pepper. Whisk the eggs. Coat the chops first in flour, then in whisked egg and finally in thin breadcrumbs. Press the breading firmly in place. Heat the oil in fry pan, add the chops and fry on medium heat for 5 to 6 minutes per side until golden brown.