Preheat your oven to 200°F. Line a baking sheet with parchment paper and set it aside.

Season the veal chops generously with salt and pepper on both sides.

Place the flour on a plate and season it with a pinch of salt and pepper.

In a shallow bowl, beat the eggs until they are well combined.

In another shallow bowl, mix together the breadcrumbs and Parmesan cheese.

Coat each veal chop in the seasoned flour, shaking off any excess.

Dip the floured veal chop in the beaten eggs, making sure to coat both sides.

Press both sides of the veal chop into the breadcrumb mixture, making sure that it is fully coated.

Heat the vegetable oil and butter in a large skillet over medium-high heat.

Once the oil is hot, add the breaded veal chops to the skillet, being careful not to overcrowd the pan.

Cook the veal chops for about 3-4 minutes on each side, or until they are golden brown and crispy. Depending on the size of your skillet, you may need to cook the veal chops in batches.

Once the veal chops are cooked, transfer them to the prepared baking sheet and place them in the oven to keep warm while you finish cooking the rest of the chops.

Once all of the veal chops are cooked, serve them with lemon wedges and a side of arugula salad dressed with olive oil and lemon juice.