Prepare the Veal:

• Pound the Chops: Place each veal chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the meat to about 1/2 inch thickness. This tenderizes the meat and ensures even cooking.
• Season: Season both sides of the veal chops generously with salt and pepper.

Set Up Breading Station:

• Prepare Ingredients: Set out three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmigiano-Reggiano (if using).
• Breading Process: Dredge each veal chop in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it thoroughly in the breadcrumb mixture.

Rest the Breaded Chops:

• Chill: Place the breaded veal chops on a plate and let them rest in the refrigerator for about 30 minutes. This helps the coating adhere better during frying.

Fry the Chops:

• Heat Oil or Butter: In a large skillet, heat enough olive oil or unsalted butter over medium-high heat to cover the bottom of the pan (about 1/4 inch deep).
• Cook the Chops: Once the oil is hot (it should shimmer), carefully add the breaded veal chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to prevent burning.
• Drain: Once cooked, transfer the chops to a paper towel-lined plate to drain any excess oil.

Serve:

• Garnish: Serve the Costoletta alla Milanese hot, garnished with lemon wedges for squeezing over the top.
• Pairing Suggestions: This dish pairs wonderfully with a fresh arugula salad or roasted potatoes for a complete meal.