Have your butcher cut each veal chop about 1-1/2 to 2 inches thick. Also have him clean off about an inch or so from the tail of the bone. Take each chop and wipe dry.
This is an original recipe for Veal Milanese. Some recipes call for using veal scallops. That is veal taken from the rump or leg and sliced thinly. While this is an acceptable substitute, and may be easier to find at a butcher shop, The Veal Chop, cut and pounded is the correct method. The flavor of the veal chop does differ from the scallop, and the chop is a much more delicate flavor.
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