Ingredients (for 4 people):
4 chops including the bone, taken from the loin of veal
100 g of butter
1 bunch of flat-leaf parsley
1- Whip eggs and pepper (no salt, because salt will detach the bread from the meat during cooking). 2- Slit the ribs along the edge of the connective tissue, to prevent curling during cooking 3- Dip them in the egg cream until they are evenly covered ; then coat them in breadcrumbs, making sure that they are fully covered as well. 4- Melt the butter in the pan, causing it to heat until it becomes brown in color very intense, then fry the chops, turning them only once during cooking: should suffice 6-8 minutes per side. 5- Remove the chops from the pan using a slotted spoon, add salt and serve sprinkled with the butter cooking, after being decorated with lemon wedges and a few leaves of parsley.