Get the latest recipes from Martinf1 http://www.grouprecipes.com/people/martinf1 The chops used in this recipe were about 200g each (7oz). You could make 2 serving out of each chop by butterflying it, giving you 2 chops 2cm (¾ in) thick. http://www.grouprecipes.com/13283/veal-chops-with-peaches-and-brandy.html http://www.grouprecipes.com/7870/veal-scallopini-with-tomato-caper-sauce.html This is the first ever Delft Blue Online Cooking show in March 2007. http://www.grouprecipes.com/7869/veal-cacciatore.html We used 2 veal tenderloins - tail end for this recipe. The veal with this sauce and the trimmings has a very delicate and delightful taste. http://www.grouprecipes.com/5410/veal-tenderloin-with-caramelized-shallots-and-garlic.html A tantalizing dish that is easy to prepare http://www.grouprecipes.com/4969/italian-veal-chops.html This is a great recipe for Easter using Maple Syrup. The combination of Maple Syrup, Orange juice and carrots make this a very unusual dish, but highly recomennded.. http://www.grouprecipes.com/4954/maple-veal-roast.html See a video of the preapration of this recipe at vealrecipes.com or on this recipe site -- http://www.grouprecipes.com/shows/18 http://www.grouprecipes.com/4951/sweet-chili-thai-veal-wraps.html