Recipes › Grilled › Grilled Italian Veal Recipe

Grilled Italian Veal Recipe

Recipe by Pedro M. A. Neves

This Grilled Italian Veal Recipe features tender veal cutlets marinated in a bright blend of lemon, garlic, and fresh herbs, then seared on a hot grill until golden and perfectly charred. The result is a simple yet elegant dish that showcases the delicate flavor of veal, finished with a drizzle of quality olive oil and fresh parsley. Authentic to Northern Italian cuisine, this preparation highlights the region's love of grilled meats paired with minimal but flavorful seasonings.

Ingredients

• 4 veal cutlets (5 oz / 150g each, about 1 cm thick)
• 60 ml extra virgin olive oil
• 3 cloves garlic, minced
• 30 ml fresh lemon juice
• 15 ml Dijon mustard
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 1 teaspoon crushed red pepper flakes
• Sea salt to taste
• Freshly ground black pepper to taste
• Zest of 1 lemon
• Fresh flat-leaf parsley for garnish
• 2 tablespoons softened butter (optional, for finishing)

Instructions

1. Pat the veal cutlets dry with paper towels and season both sides lightly with salt and pepper.

2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, Dijon mustard, rosemary, thyme, and red pepper flakes.

3. Place veal cutlets in a shallow dish or zip-lock bag and pour the marinade over them, ensuring even coating. Let rest for 15 minutes at room temperature.

4. Preheat your grill to high heat (200°C / 400°F) and lightly oil the grates to prevent sticking.

5. Remove veal from marinade and place on the hot grill, allowing 4–5 minutes per side. Do not move the cutlets unnecessarily; let them develop a golden crust.

6. Transfer grilled veal to a warm plate and tent loosely with foil. Let rest for 3 minutes to allow juices to redistribute.

7. Finish each cutlet with a small knob of butter (if using), fresh lemon zest, and a generous sprinkle of fresh parsley.

8. Serve immediately while still warm, with grilled lemon wedges and a crisp green salad on the side.

Substitutions

• Replace veal with thick-cut chicken breasts or turkey cutlets for a leaner option
• Use pork loin cutlets if veal is unavailable or difficult to source
• Substitute fresh rosemary and thyme with 1 tablespoon of Italian seasoning blend
• Replace lemon juice with white wine vinegar for a slightly deeper acidity

Tips

• Pound veal cutlets gently to an even thickness before marinating to ensure uniform cooking and tenderness
• Do not over-marinate beyond 20 minutes, as the acidic lemon juice can break down the delicate veal muscle fibers excessively
• Use a meat thermometer to verify doneness: veal should reach 63°C (145°F) internal temperature for medium-rare
• Allow the grill to reach full temperature before cooking to achieve a proper crust without overcooking the interior

This preparation style reflects Northern Italian grilling traditions, particularly from Lombardy and the Veneto region, where veal is a treasured protein historically raised in Alpine pastures. The minimalist seasoning and reliance on high-heat grilling honor the Italian principle of 'cucina povera,' allowing the quality of the meat itself to shine rather than masking it with heavy sauces.

You might also like

Grilled Marinated Ribeye Recipe

38 min · Grilled

Grilled Pancetta Wrapped Chicken Recipe

38 min · Grilled

Grilled Peppercorn Steak Recipe

35 min · Grilled

Grilled Prosciutto Chicken Recipe

33 min · Grilled