A classic way to prepare veal chops is with the bones 'frenched' or exposed, that is, removing the meat, fat and membranes that connect the individual rib bones, giving the chops a more aesthetic pleasing and elegant presentation. This simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in an aromatic combination of fresh herbs, bold garlic, tangy lemon juice and freshly grated zest, these tender milk-fed…
