Use veal chops that have been pounded to about 1/3-in. thick. Dip them in milk for 30 mins. and strain, then dip them in the beaten egg and bread them, pressing the crumbs onto the meat with the palm of your hand.
Melt the butter in a frying pan and sauté the breaded chops for 3 mins.. on each side over a medium heat. Turn only once. The crust should be golden-brown and the meat should be pink. Salt and pepper to taste.
