Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops, medallions, kabobs, and ground veal patties are the best cuts for grilling.
- Prepare grill (charcoal or gas) according to the manufacturer’s instructions for medium heat.
- Season veal (directly from the refrigerator) with herbs or spices, as desired.
- Place on cooking grid.
- Grill according to recipe, turning occasionally. After cooking, season veal with salt, if desired.
Reference: Veal Cut Nutritional Comparison.. (n.d.). In Veal Made Easy. Retrieved from http://vealmadeeasy.com/cookingmethods.aspx Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.