Cotoletta alla Milanese

Bone-in veal rib chop, pounded at the edges but kept thick around the bone, coated in fresh breadcrumbs and fried in a mix of butter and oil. The breadcrumbs need to be fresh from stale bread, not the dried kind in a tin. The crust should be golden and a bit wrinkled. People compare it to schnitzel. It's not schnitzel.