Instructions: Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4-thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.

In a 10-inch to 12-inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden-brown and turn once to finish other side. Serve with lemon wedges. (Toppings include

1. tomato and arugula salad;

2. sauteed mushrooms;

3. bitter radicchio salad.)

This recipe yields 4 servings.

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