I must confess that I seldom eat veal, and hardly ever cook it. I find the meat of the mature animal more full of flavour and texture, while veal is generally fairly bland in comparison with beef. The only way I have ever cooked veal is to take thin steaks and pound them to a width of about 1/8 inch between sheets of waxed paper with a rolling pin. These are lightly coated in seasoned flour before being cooked for a minute or two on each side on high heat.
After removing them, a quick sauce
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