Richard Periut wrote:

Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






Good veal chops deserve to be grilled, not pounded. Rub on some garlic,
salt, pepper and herbs. Add a dash of olive oil and grill until ever so
slightly pink.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener