Veal is an ingredient that can seem intimidating. I’ve done my best to demystify this protein by showing you how to cook it like a caveman, and now, I’m going to show you how to grill veal chops while making an Italian classic.
Veal piccata is a staple of any Italian menu. The tender meat paired with the white wine sauce and bright citrus flavors is a delicious comfort food. Not only are these grilled veal chops one of my favorite Italian recipes, they’re also a surprisingly quick and easy dish to make on the grill. The key here is to bring out all the flavors to their best advantage. Charring the lemon brings out new and deeper notes from the citrus flavor while briny capers add a savory kick.
This dish can be served with a little pasta, but for a fresh spring feel, I suggest pairing this delicate grilled veal chops recipe with fresh spring vegetables like asparagus. And remember, you’re only using 2/3 cup white wine, so feel free to enjoy a glass while we cook!
Grilled Veal Chop with White Wine Piccata Sauce Recipe
Serves: 2 | Prep time: 15 mins. | Cook time: 15 mins.
1/2 stick butter
3 cloves garlic, minced
1 small shallot, minced
2/3 cup white wine
1 tbsp olive oil
3 tbsp all-purpose flour
14 oz low sodium chicken broth
1 lemon, cut in half
2 tbsp capers in brine
1 tsp salt (optional)
1 tsp pepper
3 tbsp chopped Italian parsley
Step-by-Step Instructions for Grilled Veal Chop with White Wine Piccata Sauce Recipe
Step 1: Rub each side of each veal chop with olive oil and pinch of salt. Set the veal aside.
For more information about this cut of meat, click the picture
Step 2: Heat a large skillet on the grill over medium heat. Melt butter in the pan, sautéing garlic and shallots until translucent—about 60 seconds.
Step 3: Add white wine to the shallot and garlic mixture, bringing to a boil. Stir occasionally until the wine has almost evaporated.
Step 4: While the wine mixture is reducing, place the veal and lemons (cut side down) directly over high heat on the grill. Grill lemons until they are nicely charred, about 5 minutes.
Step 5: Grill the veal chops until they reach an internal temp of 140°F, as determined by a reliable instant read thermometer. Depending on the thickness of the chops, this should take about 5 minutes per side.
Step 6: While the chops are cooking, add olive oil and flour to the wine reduction. Whisk the mixture together to make a paste; continue whisking until the white wine mixture turns golden brown.
Step 7: Whisk chicken broth into the white wine roux. Once combined, squeeze the charred lemons into the pan, careful to catch any seeds.
Step 8: Add capers with brine to the mixture, while whisking over medium heat. The capers themselves are pretty salty, so taste the piccata sauce prior to adding additional salt and pepper.
Step 9: Serve the sauce over grilled veal chops and top with chopped parsley.
There you have it, an Italian classic in under 10 steps. This quick and easy veal chop recipe is a weeknight staple in the GrillSeeker home. Tag me on Instagram if you create the dish and let me know what vegetables or pasta you paired it with.
Make this Grilled Veal Chop with White Wine Piccata Sauce recipe:
If you tried this recipe and enjoyed it, please click the stars below to leave a rating.
- 2 large bone-in veal chops
- 1 tbsp olive oil
- 1 pinch salt
- 1/2 stick butter
- 3 cloves garlic minced
- 1 shallot minced
- 2/3 cup white wine
- 1 tbsp olive oil
- 3 tbsp all-purpose flour
- 14 oz low sodium chicken broth
- 1 lemon cut in half
- 2 tbsp capers in brine
- 1 tsp salt (optional)
- 1 tsp pepper
- 3 tbsp Italian parsley chopped
Rub veal chops with olive oil and pinch of salt on each side.
Heat a frying pan on the grill over medium heat, sautéing garlic and shallots in the butter until translucent.
Add white wine. Bring mixture to a boil and stir occasionally until the wine has almost evaporated.
Place veal and lemons (cut side down) on the grill directly over high heat. Grill lemons about 5 minutes.
Grill veal chops until they reach the internal temp of 140° F, about 5 minutes per side.
Add olive oil and flour to wine reduction mixture—whisking together to make a golden brown paste.
Whisk chicken broth into the roux, and then squeeze the charred lemons into the pan.
Whisk the mixture over medium heat, adding capers with brine. Add salt and pepper to taste.
Serve mixture over grilled veal chops and top with chopped parsley.