A boneless loin chop lends itself to cutting and flattening for recipes like this crispy baked veal Parmesan, where the meat mallet tenderizes it to be more like veal. One caution: you shouldn't ...

"It was born as veal cotoletta ... of the elephant’s trunk." The big chop of meat is pressed until very thin. It's then battered in six eggs, Parmesan, a sprinkle of salt and pepper, and ...