This is typically a thick-cut chop that comes with the rib bone that is Frenched, meaning the meat is trimmed from the bone for a more formal presentation. As a thick-cut chop, this is much like a beef tomahawk steak.

Cooking Methods:

Grilling is best used for thick veal chops/medallions or kabob cubes from the loin or rib sections, or with ground veal as kofta or burgers. You can also turn veal cutlets into satay by cutting into thin strips.

1. Preheat grill to medium-high (400°F/63°C). If meat is marinated, discard or boil used marinade. Pat meat dry with paper towel. Season all over with salt and pepper to your taste.
2. Brush grill with oil. Sear meat until there are good grill marks on both sides but meat is not charred. Transfer to a cooler part of the grill or reduce the heat to finish, turning twice or more until a digital instant-read thermometer inserted sideways into the meat, avoiding bone, reads 145°F (63°C) for medium-rare. IMPORTANT NOTE: Veal burgers or kofta need to be cooked to 160°F (71°C), testing doneness by inserting a digital instant-read thermometer sideways into each burger or kofta.
3. Transfer to cutting board or plate, cover loosely with foil and let rest for 5 minutes before serving.

Pan-frying is best used for chops/medallions from the rib or loin sections, ground veal or veal meatballs, or for thin-cut veal cutlets or sliced liver (breaded or not breaded).

1. Pat meat dry with paper towel. Season all over with salt and pepper to your taste. Bread cutlets with seasoned flour or bread crumbs if you like.
2. Preheat oil in the skillet over medium-high heat.
   Cutlets: use about a tablespoon (15 mL) of oil. NOTE: If cooking breaded cutlets, oil should come close to halfway up the sides of the cutlets.
   Chops/medallions and ground veal: lightly oil the pan.
3. Add the meat to the skillet, careful not to overcrowd the pan.
   Cutlets: cook 2 to 4 minutes per side for medium at most.
   Ground veal: cook to 160°F (71°C).
   Chops/medallions: Sear meat until golden brown on both sides. Reduce the heat to finish, turning twice or more until a digital instant-read thermometer inserted sideways into the meat, avoiding bone, reads 145°F (63°C) for medium-rare. Thick chops/medallions: after browning in an ovenproof skillet, transfer to a preheated 300°F (150°C) oven to finish.