You need to start by slicing the veal cutlet in half until you reach the bone (butterfly), gently pound them, using a rolling pin, but be careful not to break the meat – it just needs to be stretched a little. Next, break the eggs into a shallow dish and lightly beat them together with some salt and freshly milled black pepper. Tip the breadcrumbs on to a large plate and put the flour, seasoned with salt and freshly milled black pepper, on to another plate. Then dip each side, first into the flour, then the beaten egg and then into the breadcrumbs, shaking off the excess breadcrumbs as you go, and transferring the veal cutlet to another clean plate. Now heat half the butter and oil in the frying pan and, when sizzling hot, add to the pan, butterflied. Cook for 3-4 minutes on each side or till crisp and golden brown add the chopped rosemary and sage for taste. Then drain on kitchen paper. Sprinkle with salt before serving with the lemons to squeeze over.