Pound veal chops into ½-inch thickness using a meat mallet. Season flour with salt and pepper. Sprinkle both sides of veal chops with this mixture. Place bread crumbs in a shallow dish or resealable plastic bag.
Beat eggs in a medium bowl. Dip veal chops in egg mixture then coat in breadcrumbs, shaking off any excess crumbs.
Heat butter in heavy skillet. Add veal chops and cook 5 to 6 minutes per side until golden brown or internal temperature reaches 160ºf. Remove from skillet and place in a shallow baking pan.
Top veal chops with white truffles and parmigiano cheese shavings.
Bake at 350ºf for 2-3 minutes, or until cheese melts.
Deglaze skillet with chicken broth and cream, scraping brown bits into sauce. Heat until slightly thickened. Pour sauce mixture over veal chops and serve.