PREPARATION:

1. Put the veal chops on cutting board and cover them with a large piece of plastic wrap. With a mallet, gently pound chops to a 1/4 inch thickness.
2. In separate bowls set up the flour, eggs and breadcrumbs. Season veal chops generously with salt and pepper. Dredge chops in flour, pat off excess, dip in egg, then in breadcrumbs to coat. Repeat with 3 remaining chops.
3. Heat a large skillet (12 inch), over medium high. Add two tablespoons of the olive oil and one tablespoon of butter. When melted, add two chops, cooking, adjusting heat as necessary, until golden brown on each side, 5-7 minutes. Remove to sheet pan. Wipe out pan and repeat with remaining two chops. You can hold the fried veal chops in a warm oven until they are all fried.