Put the beaten eggs into a deep dish. Set aside. In a large flat dish add the seasonings and the bread crumbs. Set aside. Pat the veal dry and dip into the egg mixture. Let the egg mixture drip off the excess. Put on flat dish and coat the veal on both sides. Put that on a large plate.

Repeat these steps for the remaining veal. Let this rest for about 20 minutes so the crumbs will stick better to the meat. You can also refrigerate this now and fry when ready to use.

Using a large skillet heat the oil on low to medium heat. When oil is hot place the chops in pan and fry for about 4 minutes on each side. Remove and let rest. If you are making more than the recipe calls for, place the chops in a preheated 225 degree oven, to keep warm.

Serve with potatoes, rice, pasta and/or a salad or green vegetable.