Using a sharp boning or chef's knife, carefully slice horizontally through the thick meat of the veal chops to butterfly them, splitting the veal into halves without detaching the meat from the bone.

Place the butterflied chops onto a heavy work surface between two layers of heavy-duty plastic wrap.

Using a metal meat mallet, gently but firmly pound the meat to an even ½-inch thickness to ensure rapid, uniform cooking.

Remove the plastic wrap and aggressively season both sides of the pounded veal chops with the kosher salt and coarse black pepper.

Place the Italian breadcrumbs into a wide, shallow bowl or dish.

Firmly press the seasoned veal chops into the breadcrumbs one at a time, pushing down heavily so the crust adheres directly to the meat.

Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat until shimmering and foaming.

Carefully lay the breaded chops into the hot fat (working in batches if necessary to avoid overcrowding the pan).

Squeeze fresh lemon juice directly over the top of each chop as it cooks.

Fry until the bottom crust is deeply golden and shattered, about 5 minutes. Flip the chops, hit with another squeeze of lemon juice, and fry the second side until golden brown and cooked through, about 5 minutes more. Transfer the cooked chops to a resting platter.

Immediately toss the blanched baby broccoli directly into the hot, rendered fat and lemon juices remaining in the skillet.

Season the broccoli with an extra pinch of salt, pepper, and a final squeeze of lemon juice.

Toss vigorously in the hot pan for 1 to 2 minutes until blistered and heated through, lifting all the browned bits from the bottom of the skillet.

Serve the crisp veal chops immediately on a large platter, beautifully draped with the bright green baby broccoli.