On Mon, 14 Apr 2014 08:10:53 -0700 (PDT), Helpful person
> wrote:

>On Monday, April 14, 2014 10:40:58 AM UTC-4, Brooklyn1 wrote:
>> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
> wrote:
>>
>>
>>
>> >On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>
>> >> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>> >> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>> >> and herbed (dill) buddah.
>>
>> >Exactly. Like a good steak, if you complicate the
>> >process you destroy the meal. Just salt, black pepper
>> >(rubbed with oil if desired) and a hot grill.
>>
>> If yer gonna smother veal with three kimds of herbs may as well use
>> skinless boneless chicken breasts. I always thought veal parm with
>> all that spicy tomato sauce a waste of veal, no one could tell were it
>> cheapo pork shoulder cutlet parm.
>
>I agree completely. Except for chops, (and breast and
>shanks) veal should be pounded.

If it's pounded it's NOT a CUTlet. Even the inexpensive breaded
frozen veal cutlets at market are NOT pounded, they put cheaper veal
cuts (shoulder) through a cubing machine. NO meat should be pounded,
pounding RUINS meat.