On Sun, 13 Apr 2014 17:12:18 -0700, sf > wrote:

>
>I have the T-bone type. What do you usually use to season veal? Do
>you do anything special for the gravy? Several recipes say to use red
>wine. Red is okay for a braise, but seems too strong to use for a
>simple veal chop saute so I'll use white instead.

Red wine would kill a veal chop. I'd just coat the chops with herbs
(rosemary, thyme, parsley, etc), and grill them. I wouldn't even use
white wine in this, because if you start adding any liquid you'll ruin
the chops.

Doris