Veal Collops

Cutting veal into small, uniform pieces increases surface area for seasoning penetration and ensures even, rapid cooking that prevents the lean meat from drying out. Mace (the outer covering of nutmeg) contains aromatic compounds that complement veal's delicate flavor without overwhelming it. The small size mimics historical "oyster" portions that cook quickly over high heat, developing a flavorful crust while keeping the interior tender.