6 veal OR shoulder chops, 3/4-inch thick
salt (to taste)
pepper (to taste)
flour (for dusting)
1 egg, beaten
2 c. bread crumbs
3 to 4 lb. butter

Pound chops well. Season with salt and pepper to taste then dust with flour. Dip chops in egg and then in bread crumbs. Fry in hot butter, turning when brown. When done, put chops in oven to stay warm.

You can serve with lemon and/or tomato sauce.