Gently pound the veal chops with a meat mallet. We prefer the thickness to be about ⅔ to ¾ of an inch thick or slightly thicker than the bone. Put the veal on a baking rack over a sheet pan and season both sides with salt and pepper, rosemary, and sage. Set aside in the refrigerator while you prepare the coating.

Put the breadcrumbs in a small baking pan or sheet tray. Break the eggs into a bowl and add a tablespoon of water. Then beat the eggs with a fork until combined, like scrambled eggs. Transfer the beaten eggs in another sheet tray. Remove the veal from the fridge and dip the chops in the egg mixture carefully, then place in the breadcrumbs. Press the breadcrumbs into the veal and add more so the chop is completely coated where there is meat (not the bone). Repeat with the remaining chops.

Heat the clarified butter over medium heat in a large skillet or frying pan. Transfer veal chops - as many as you can manage and will fit in the pan - and gently cook. This should take approximately 4-5 minutes per side. You may have to manipulate the heat, turning it up and down as you go, so the crust is a nice golden brown and at the same time the veal is cooked to medium rare (remove at 142°F). Use an instant read thermometer to check the temp of your veal as it cooks. If the heat is too high, your crust will brown quicker than your meat will cook.

When done, serve with a lemon wedge and sprinkle with a small amount of chopped parsley if desired.