Breading the veal chops: Season pounded veal chops with salt and fresh ground pepper and dust with flour. Combine bread crumbs, basil, and oregano. Dip veal chops in lightly beaten eggs and place in bread crumb mixture. Saute breaded veal chops over medium-high heat in preheated saute pan with olive oil until golden brown on each side. Remove veal chops from saute pan and place on paper towels to drain excess oil.
In a hot saute pan, brown the butter. Add capers, parsley, and lime juice. Drizzle sauce over veal chops and serve with fried eggplant.
Season eggplant cubes with salt and freshly ground pepper. Dust eggplant with flour, shaking off excess. Deep-fry in hot canola oil until golden brown. Remove eggplant from oil and place on paper towels to drain excess oil. Place on platter with breaded veal chop. Drizzle with balsamic vinegar and extra-virgin olive oil. Season with ground sea salt.;
Recipe courtesy of Anton Brunbauer