Lightly beat the large eggs with a fork until the whites and yolks are blended.

Mix the dry breadcrumbs with the Pecorino Romano cheese.

Spread the breadcrumb mixture on a flat plate.

Flatten the veal chops with a meat pounder to tenderize.

Lightly coat the veal chops with flour and shake off any excess.

Dip each veal chop, one at a time, into the beaten eggs.

Sprinkle fresh rosemary (or dry) and season with coarse salt and freshly ground black pepper to taste.

Coat the chops thoroughly with the cheese and breadcrumb mixture, pressing gently to adhere.

In a large saute/fry pan, heat the vegetable oil over medium-high heat.

Add the butter and lightly crushed garlic cloves to the oil.

Saute/fry the chops until golden brown and cooked through on both sides.

Drain the fried veal cutlets on paper towels to remove excess oil.

Serve immediately with lemon wedges on the side for squeezing over the cutlets.