Instructions: Beat eggs lightly with a fork until the whites and yolks are blended.

Mix the breadcrumbs with the cheese. Spread the mixture on a flat plate. Flatten the veal chops with a meat pounder. Coat them very lightly with the flour and shake off excess. Dip chops, one at a time, into the eggs. Sprinkle with rosemary and season with salt and pepper to taste. Coat the chops with the cheese and breadcrumb mixture.

In a saute pan big enough to hold the chops in one layer, over medium to high heat, heat the vegetable oil. Add the butter and garlic. Saute the chops until golden brown on both sides. Drain on paper towels and serve with lemon wedges on the side.

Makes 4 servings

* All cheese made from sheep milk is known as Pecorino.

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