In a medium bowl combine garlic salt, cayenne, paprika, brown sugar, pepper, and olive oil.
Rub mixture all over the veal chops on both sides.
Over medium heat, melt butter in skillet until foamy. Add chops to melted butter. Cook 3-4 minutes on one side. Flip over and cook another 3-4 minutes. Flip a second time and cook another 2 minutes, flip one last time and cook another 2 minutes.
Remove chops from skillet and set aside.
Add rosemary, garlic, and lemon juice to the pan.
Mix cornstarch with enough water to make a slurry. Add cornstarch mixture to the pan and stir everything together, scraping up any brown bits from the bottom of the pan.
Thicken mixture over medium-low heat, then add the chops back to the pan. Turn heat up to medium and flip a few times to coat.
Notes
Veal should be cooked to an internal temperature of 145 F.
This recipe will produce a rare to medium-rare chop. If you want rare, remove from skillet and serve immediately. For medium/medium-rare, leave chops in skillet and allow to rest for 10 minutes before serving. Be careful not to overcook as it can become tough.