Combine the bread crumbs and the fresh or dried sage. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs. Shake off the excess bread crumbs.
In a large nonstick frying pan, melt the butter over moderately low heat.
Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer.
Serve with the lemon wedges.
Variations: These chops are also excellent, and in fact more traditional, without the sage.: You can throw tradition to the winds and saut the chops without pounding. They'll need another minute of cooking per side. : Another possibility is to make this with pork chops, either pounded or not.
Test-Kitchen Tip: To ensure a crisp coating, keep the heat steady at moderately low. Don't be tempted to turn it down or the crumbs won't brown to a crunchy gold.
Wine Recommendation: Try a Sankt Magdalener riesling, or if you can't find one, a German kabinett halbtrocken riesling. You'll be happily surprised by how good the combination of the wine and the veal chops will taste.
