6 veal loin chops
3/4 c. dry unflavored bread crumbs
1/3 c. freshly grated Parmesan cheese
2 eggs
Salt to taste
1/4 c. butter
Lemon slices

Pound veal chops lightly. Combine bread crumbs and Parmesan cheese. Spread on aluminum foil. Beat eggs with salt. Dip chops in beaten eggs, then coat with bread crumb mixture. Press mixture onto chops with palms of your hand. Let coated chops stand 10-15 minutes.

Melt butter in skillet. When butter foams, add chops. Cook over medium heat 7-8 minutes on each side until meat has golden brown crust. Drain on paper towels. Garnish with lemon slices. Makes 6 servings.