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 Tuscan-Style Veal Chops are simply grilled on medium-high, turning once until veal is well-marked and cooked to medium, about 6 minutes per side. Succulent and juicy, simple fresh seasonings transform these grilled veal chops into a work of culinary artistry worthy of a Tuscan chef