Cut all the fat off the veal chops and trim the lower rib bone until it is clean of all fat and flesh. Place each chop between two sheets of plastic wrap and pound the flesh with a meat mallet until it is half its original thickness.

Lightly beat the eggs with salt and pepper and our into a dish. Combine the breadcrumbs and parmesan and place in another dish. Dip each chop into the egg, coating it on both sides. Shake off excess egg. Coat the chop with breadcrumb mix, pressing each side firmly into the crumbs. Place chops on a plate and chill for 30 minutes.

Heat butter and oil in a large frying pan. As soon as the butter stops foaming, add the chops and fry gently for 4 minutes on each side, until the breadcrumbs are deep golden. Serve immediately with lemon wedges.