Tangy balsamic vinegar enhances the rich, meaty taste of veal.
Image Credit: Adnanies/iStock/Getty Images Veal is juiciest when it is grilled. Unlike beef, most cuts of veal are appropriate for the grill; however, veal chops are the most commonly used for the grill because they are among the thickest and most tender of all the veal cuts. Veal chops do not require a marinade, but you may choose to make one out of balsamic vinegar, olive oil, garlic or some combination of the three to flavor the veal before you grill it.
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Step 1
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Take the veal chops out of the refrigerator and allow them to warm to room temperature for about 30 minutes. Veal chops are already tender, but any meat can become tough and dry if you begin to grill the meat while it is still cold from the refrigerator.
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Step 2
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Preheat your grill to "Medium-High" or about 400 degrees Fahrenheit.
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Step 3
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Rub the veal chops with olive oil. This will prevent them from sticking to the grill. Season them with salt and pepper.
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Step 4
Grill the chops for six minutes on each side. Rotate the chops once 90 degrees if you would like a crosshatched pattern on the veal chops.
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Step 5
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Remove the veal chops from the grill. Take their temperature with your meat thermometer. The veal chops should have a temperature of 130 degrees Fahrenheit for medium-rare, or 140 degrees for medium.
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Step 6
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Place the veal chops on a plate, cover them with aluminum foil and allow them to rest for five minutes before you serve them. Veal, like beef, must rest before it is cut or the juices will run out.
Things You'll Need
4 veal chops, 10 to 12 oz., at least 1-inch thick 2 tbsp. olive oil Salt and pepper Grill Grill spatula Meat thermometer Plate Aluminum foil Tip Avoid cooking veal chops above medium or they may become fibrous and less juicy.
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references
"Mastering the Grill: The Owner's Manual for Outdoor Cooking"; Andrew Schloss, David Joachim and Alison Miksch; 2007
"How to Grill"; Steven Raichlen and Greg Schneider; 2001
Food Network; Grilled Veal Chops with Raw Sauce; Rachael Ray
"The Joy of Grilling"; Joe Famularo; 1991
references
"Mastering the Grill: The Owner's Manual for Outdoor Cooking"; Andrew Schloss, David Joachim and Alison Miksch; 2007
"How to Grill"; Steven Raichlen and Greg Schneider; 2001
Food Network; Grilled Veal Chops with Raw Sauce; Rachael Ray
"The Joy of Grilling"; Joe Famularo; 1991
Tangy balsamic vinegar enhances the rich, meaty taste of veal.
Image Credit: Adnanies/iStock/Getty Images
Image Credit: Adnanies/iStock/Getty Images
Image Credit: tbaeff/iStock/Getty Images
Image Credit: tbaeff/iStock/Getty Images
Image Credit: mbolina/iStock/Getty Images
Image Credit: mbolina/iStock/Getty Images
Image Credit: Roxiller/iStock/Getty Images
Image Credit: Roxiller/iStock/Getty Images
Image Credit: Scott Rothstein/iStock/Getty Images
Image Credit: Scott Rothstein/iStock/Getty Images
Image Credit: ValentynVolkov/iStock/Getty Images
Image Credit: ValentynVolkov/iStock/Getty Images
- 4 veal chops, 10 to 12 oz., at least 1-inch thick
- 2 tbsp. olive oil
- Salt and pepper
- Grill
- Grill spatula
- Meat thermometer
- Plate
- Aluminum foil
Avoid cooking veal chops above medium or they may become fibrous and less juicy.
"Mastering the Grill: The Owner's Manual for Outdoor Cooking"; Andrew Schloss, David Joachim and Alison Miksch; 2007
"How to Grill"; Steven Raichlen and Greg Schneider; 2001
Food Network; Grilled Veal Chops with Raw Sauce; Rachael Ray
"The Joy of Grilling"; Joe Famularo; 1991
