Take a veal chop, bone in, and flatten it with a meat pounder or the back of a skillet. But not too much. You want the chop to cook evenly, which it won't do if the meat is much thinner than the bone.

Remove any silverskin you may find around the edges of the chop. This prevents them from curling up as they cook.

Line up two shallow soup dishes, fill one with the beaten egg and the other with breadcrumbs.

Then pass each chop in beaten egg, seasoned with salt and pepper, and then in bread crumbs, pressing the bread crumbs into the chops to make sure they adhere well.

Heat a generous amount of butter—a whole stick—in a skillet, over moderately high heat, allowing the butter to foam up.

When the foaming subsides, add the chops. Don't crowd them, but at the same time, if you leave too much empty space in the skillet, the butter may burn.

Regulate the heat so that the chops brown nicely with the butter darkening too much or burning. Adding a bit of vegetable oil helps prevent the butter from burning.

When the chops are nicely browned on both sides, serve immediately, sprinkled with some sea salt and, if you like, lemon wedges on the side.