Chances are that when you think about veal, you think about the thin cutlets that are breaded and fried in a skillet over medium high heat. While I love those fried veal cutlets, they don’t compare to grilled veal chops with piccata sauce.
At least not for me. Like most foods, I find the element of flame does something special to veal. For example, with herb crusted rack of veal, the flame really brings the mild and delicate flavor of veal alive.
Veal chops, and veal in general, are often breaded, fried, and served with a pan sauce to provide some added flavor. Veal itself is pretty mild, almost delicate. Some might even call veal bland.
I don’t think that’s the case, but compared to a rib eye, veal is definitely lighter. In this grilled veal chops recipe, we’ll be using the kiss of the flame instead of a breading for added flavor and texture.
In addition to the flavor provided by the grill, I’ve made this piccata sauce using briny capers, white wine, and some charred lemon juice that makes for a velvet like contrast to the char grilled veal chops.
Where To Get Bone-In Veal Chops
Veal chops can be tricky to find at most grocery stores. They’re available for sure, but definitely not a commodity meat you’d find in the meat case in the back of most local markets.
If you can’t find them locally, they’re available from several online meat purveyors, like Lobel’s of New York for example.
What Is the Difference Between Veal and Lamb?
This question seems to come up often, so I wanted to just give a quick and simple answer. Veal is a young cow. Lamb is a young sheep. The two don’t taste at all similar, with lamb chops being a more intense flavor than veal chops.
If you like lamb chops, I would of course highly recommend my maple Dijon lamb chops and my rosemary crusted lamb chops.
How Do I Know When Veal Chops Are Done?
The USDA recommends veal to be done to an internal temperature of 145°F. This is one of the few USDA recommendations I follow. To know when your chops are there, I highly recommend the use of a reliable instant-read meat thermometer to check the internal temperature of the chops as you’re grilling them.
Grilled Veal Chops With Piccata Sauce
Serves: 4 | Prep time: 15 mins. | Cook time: 15 mins.
Ingredients
4 large bone-in veal chops
1 tbsp olive oil
1 pinch of sea salt per chop
Sauce:
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
How To Make Grilled Veal Chops with Piccata Sauce
Step 1: Light grill and set up for direct high heat. While the grill is preheating, rub veal chops with olive oil and pinch of salt on each side; set aside.
Step 2: In a sauté pan over medium heat, melt butter and sauté garlic and shallots until translucent, about 60 seconds.
Step 3: Add white wine, bring to a boil, and stir occasionally till wine has almost evaporated. Once the wine has reduced, add olive oil and flour—whisking together to make a paste. Continue whisking until golden brown, about 2 minutes.
Step 4: Whisk in chicken broth and capers with brine. Reduce heat to very low and cover. The sauce will thicken as you grill the veal chops.
Note: Capers are pretty salty, so give the sauce a taste before adding more salt.
Step 5: Place veal chops and lemons (cut side down) on grill directly over high heat. Grill lemons till they are nicely charred, about 5 minutes. Grill veal chops till an internal temp of 140° F as determined by a reliable instant-read thermometer. Carry over cooking will take these chops to 145° F internal temperature as they rest. Turn the chops every 20-30 seconds in order to build an incredible crust without overcooking the outside of the chops. It happens quickly.
Step 6: Remove chops and lemons from the grill. Plate the chops, dress with chopped parsley, and allow them to rest for 5 minutes. While they rest, squeeze the charred lemon into the sauce, being careful to catch any seeds. Whisk together and taste. Add optional sea salt to taste.
Step 7: Serve the grilled veal chops topped with piccata sauce and chopped parsley.
Ingredients
- 4 large bone in veal chops
- 1 tbsp olive oil
- 1 pinch salt
Sauce
- 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
Instructions
- Light grill and set up for direct high heat. While the grill is preheating, rub veal chops with olive oil and pinch of salt on each side; set aside.
- In a sauté pan over medium heat, melt butter and sauté garlic and shallots until translucent, about 60 seconds.
- Add white wine, bring to a boil, and stir occasionally till wine has almost evaporated. Once the wine has reduced, add olive oil and flour—whisking together to make a paste. Continue whisking until golden brown, about 2 minutes.
- Whisk in chicken broth and capers with brine. Reduce heat to very low and cover. The sauce will thicken as you grill the veal chops. Note: Capers are pretty salty, so give the sauce a taste before adding more salt.
- Place veal chops and lemons (cut side down) on grill directly over high heat. Grill lemons till they are nicely charred, about 5 minutes. Grill veal chops till an internal temp of 140° F as determined by a reliable instant-read thermometer. Carry over cooking will take these chops to 145° F internal temperature as they rest. Turn the chops every 20–30 seconds in order to build an incredible crust without overcooking the outside of the chops. It happens quickly.
- Remove chops and lemons from the grill. Plate the chops, dress with chopped parsley, and allow them to rest for 5 minutes. While they rest, squeeze the charred lemon into the sauce, being careful to catch any seeds. Whisk together and taste. Add optional sea salt to taste.
- Serve the grilled veal chops topped with piccata sauce and chopped parsley.