It's probably too late for this meal, but next time you are dealing with a veal breast, trim it well. Also, if you cook either veal breast, short ribs or any other fatty cut, cook it the day before you plan to eat it. Refrigerate and let the fat congeal on top for easy removal.
What did you do with your veal breast? The last one I made was absolutely delicious and it was a several day-long project.