Is it possible to get veal that is not incredibly fatty?
The nature of veal, being a milk fed calf, means that the meat is going to be extremely fatty.  It is the nature of the meat and not a function of poor butchering.  If you don't like the flavor I would suggest that almost anything that calls for veal can be made with pork chops or other lean cuts of pork, although you might see a rise in the toughness of the dish as a result.