<https://forums.egullet.org/topic/111819-veal-breast/#comment-1743109>
<http://schema.org/text>
"So I gave this a shot the other day and it turned out pretty good.  The only complaints that I had was about the fat and gristle between the meat and the skin.  In all of the recipes I've seen it call's for browning the skin side leading me to believe that the skin isn't supposed to be removed?  Is there supposed be be a thick layer of fat between the meat and the skin?  was I using the wrong part of the veal breast? \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>