4 veal chops (totaling approximately 3 pounds), cut approximately ¾ inch to... (continued)
Start by trimming the meat from the bone of each veal chop (frenching the bone). Set aside the trimmings for making the sauce.
To marinate the veal chops:
Whisk all of the... (continued)
Get this recipe in Nick's Cooking With Nick Stellino E-Book or with a Nick Stellino VIP Subscription