Pork loin or tenderloin would be the best substitute in terms of trying to simulate both the texture and taste of veal. If you're going to make scallopini, then just do what Andy M. said with either the loin or tenderloin. Becareful when pounding the tenderloin however because the meat is very soft and may break. For veal chops, just substitute a thick cut pork chop and prepare accordingly.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe