Veal or pork chops
 1 egg
 2/3 cup milk
 Fine breadcrumbs
 3 T. Olive oil
 1 T. butter
 Find thin cut chops with bone or place the chop between two sheets
 of plastic wrap and pound it to about 3/8 " . Place the flour in a
 bowl or dish and add salt, pepper, and paprika.  In a separate bowl,
 stir together the egg and milk. Dip the chop in the seasoned flour,
 then in egg-milk mixture and then breadcrumbs. 
 Heat the oil and the butter in a large frying pan until sizzling
 hot. Fry the schnitzels until they are golden brown on both sides. If
 you have a bone in the chop, finish it up in 425 degree oven for
 about 5-8 minutes. Serve with lemon slices, sweet-sour cabbage or
 mashed potatoes.