Heat the olive oil and butter in a skillet over medium-high heat. Once smoking, dip each piece of veal or pork into the flour, the egg, then dredge in the saltine crumbs. Pan fry each piece lightly on both sides then, if desired, deglaze the pan with the vermouth. Once all pieces have been fried, transfer the pan into oven to finish cooking, about 8-10 minutes. Allow to cool before serving. Garnish with a squeeze of lemon from wedges.