• Freshly ground black pepper
• 2 large eggs, lightly beaten     
• 4 (8-ounce) veal chops pounded to ½-inch thickness    
• 1 cup plain fine breadcrumbs     
• 7 tablespoons unsalted butter     
• Salt

Add a pinch of pepper to eggs and lightly beat to combine. Dip veal chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.

Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add veal chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.