Place the veal chops between two sheets of plastic wrap and lightly pound with a meat mallet until evenly thinned to about ¼-inch thick.

Set up a breading station:

Add flour to one shallow dish.

In a second dish, beat the eggs together with the grated Parmigiano-Reggiano.

Add breadcrumbs to a third dish.

Dredge each veal chop in flour, shaking off any excess. Dip into the egg and cheese mixture, then coat thoroughly in the breadcrumbs, pressing firmly so the coating adheres well.

Heat olive oil in a large skillet over medium heat. Once hot, fry the veal chops for about 3–5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. Cooking time may vary depending on the thickness of the veal chops.

Transfer to a paper towel-lined plate and season lightly with salt while still hot. Let rest for 1 minute before serving.

Serve with fresh lemon wedges and the arugula salad alongside.

In a small bowl, whisk together the red wine vinegar, salt, pepper, and oregano.

Slowly drizzle in the olive oil while whisking continuously until emulsified.

In a large bowl, toss the arugula and cherry tomatoes with a small amount of the vinaigrette.

Plate the salad and finish with shaved Parmigiano-Reggiano.

Serve alongside the veal chop Milanese.