To get the best results, you must start with the right cut. For grilling, look for:

• Veal Chops: Comparable to a steak but leaner, they are ideal for grilling.
• Veal Cutlets: Thin and best suited for quick cooking.
• Veal Steaks: They’re thicker than cutlets and are perfect if you love a heartier piece of meat.

Marination: Veal’s mild flavor means it can easily absorb marinades. Consider olive oil, lemon zest, fresh herbs, and garlic. Let it marinate for at least 2 hours.

Seasoning: Even if you’re not marinating, always season your veal. Salt and pepper are essentials, but don’t shy away from rosemary, thyme, or sage.

Unlike other meats, veal requires a watchful eye during grilling.

• High Heat for Searing: Start on high heat to sear both sides. This locks in juices and gives a beautiful crust.
• Medium to Finish: After searing, move the veal to a cooler part of the grill or reduce the heat. Grill until it reaches your preferred doneness.

The key to perfect veal is avoiding overcooking. Invest in a meat thermometer and aim for these internal temperatures:

• Medium Rare: 145°F (63°C)
• Medium: 160°F (71°C)
• Well Done: 170°F (77°C)

Post grilling, allow the meat to rest for 5-10 minutes. This lets the juices redistribute. After resting, slice against the grain for maximum tenderness.

Grilled veal goes perfectly with:

• Grilled Vegetables: Asparagus, bell peppers, or zucchini.
• Salads: A fresh Caprese or a green salad with vinaigrette.
• Starches: Creamy mashed potatoes or roasted rosemary potatoes.

Complement your veal with a light red wine. A Pinot Noir or a young Italian Chianti can elevate your dining experience.