9 mins
Grilled Veal
Recipe by Graham
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture that once made it a luxury meat. Nowadays, it is less expensive than it used to be and makes a nice change from time to time.
Grilled Trout 
Guinea Fowl and Bacon Casserole Ingredients for Grilled Veal
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Grilled Veal
- Coat one side of the veal with oil and add salt and freshly-ground pepper to taste. Place under a preheated medium grill (broiler) for about four minutes then turn over and coat the other side in a similar fashion. Cook for a further four minutes and serve immediately sprinkled with fresh parsley (optional) and a small knob of butter melting on top. (Excellent with Nutty Potatoes and/or Glazed Onions)
GRAHAM'S HOT TIP:
Veal is a very tender meat so don't be tempted to overcook it.
Reviews of Grilled Veal
| April 18 2013 I never really thought about veal before so thought I'd give it a try. It was great. Lovely and tender with a much more delicate taste than beef. I'm sure I'll be doing this again. bedlynn (7 reviews) |
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Veal has a tender texture that once made it a luxury meat. Nowadays, it is less expensive than it used to be and makes a nice change from time to time
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Veal has a tender texture that once made it a luxury meat.
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth'.
