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How to Grill Veal

author image Natalie Smith, Ph.D.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How to Grill Veal
Tangy balsamic vinegar enhances the rich, meaty taste of veal. Photo 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.

Step 2

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Preheat your grill to "Medium-High" or about 400 degrees Fahrenheit.

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.

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.

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.

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.

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