These Grilled Veal Chops are juicy and tender, grilled indoor or outdoor for a wholesome meal. We love making a simple balsamic glaze with it and serve that along a salad. If you’re looking for a great veal chops recipe, start here!
We’re sharing another succulent veal recipe today! Our viral Veal Scallopini started off the urge for more veal recipes on the website. Then came our Veal Parmesan which is a classic, much similar to the Chicken Parmesan. And now we’re making the fanciest cut of them all, the veal chop.
What are Veal Chops?
Similar to Lamb Chops, the cut comes from the calves of the veal, and they’re known for a delicate flavour yet soft texture. There are two parts of the chop, the veal rib chop which is what we used today. And the veal loin chop, similar to the Lamb Loin Chops.
Those gorgeous pieces you see above are French Cut Veal Chops. It’s basically a unique way of trimming the veal chop around the rib tips for a visually appealing and premium cut.
Veal chops have a mild sweet taste which makes it great for a quick dinner as it requires no marinades. At the same time, the cut is great for pan searing, grilling and frying. So you can cook veal chops in many different ways.
Why You’ll Love this Veal Chops Recipe
- It’s SO tasty! Veal has a delicate and slightly sweet flavor compared to beef.
- Veal is super healthy! It’s a great source of lean protein.
- This is a really quick recipe to pull up, as the veal chops require no marinades or wait time.
- If you loved our Veal Scallopini and Veal Parmesan, you’ll totally LOVE this one too!
- This recipe is restaurant quality and super fancy for special occasions. Yet, it’s simple and quick to make for a dinner.
- Veal Chops are one of the most premium cuts of meats, and you’ll really taste this here. The simplicity and richness of flavors shine so well.
- It’s a super tender meat, succulent and juicy – even picky eaters love it.
Ingredients You’ll Need
- Veal Chops. Use French cut when possible for the best looking chops. Most importantly is to make sure the veal is fresh. It should be thick with a bright pink color.
- Seasoning. We use a simple salt, pepper and garlic powder.
- Butter. Butter makes the balsamic sauce velvety smooth and luscious! You can use olive oil for another depth of flavor.
- Balsamic Vinegar. This is for our balsamic glaze, and as optional as it is, it’s SO GOOD! Use quality balsamic vinegar, and use flavored ones if you prefer! Raspberry or fig balsamic are great choices here.
- Honey. For a hint of sweetness and to break down any harsh vinegar taste.
- Fresh Rosemary. You can use any herb you have on hand like thyme or oregano. We LOVE rosemary with meat in general.
- Shallots. Used to flavor up the balsamic sauce, you need one shallot that’s minced.
How to Cook Veal Chops
Today’s recipe is SUPER simple to make and takes 30 minutes stat to finish. You can use an indoor or outdoor grill for grilling veal chops. So it’s an all season recipe! Here’s the step by step.
Season the Veal Chops
- Season the veal chops generously on both sides with kosher salt, fresh black pepper and granulated garlic. You can add in some paprika and onion granules too. We kept it simple to make room for the balsamic glaze. Rub the seasoning well into the meat.
Grill The Veal Chops
- Over a medium grill, place the veal chops over direct heat on the grates.
- Grill the chops for 8-10 minutes before flipping when you see grill marks. Depending on the thickness of your veal chops, you ma need 2 minutes more or less.
- Flip the veal chops and grill for 7-8 minutes more over medium heat.
- If you have a meat thermometer, you’ll aim for an internal temperature of 145 degrees F.
Make Balsamic Glaze
- This glaze is best made while the veal chops are grilling. It takes 10 minutes and it adds a fancy finish to the veal.
- Start by cooking the shallots in some butter for 2 minutes.
- Then add in the honey and balsamic vinegar.
- Sook the glaze for 6-7 minutes until it has reduced and thickened.
- When ready, strain the sauce using a sieve over a small jar. This removes any bits of shallots and you’ll be left out with a luscious smooth sauce.
- To finish off the richness of the sauce, add in a teaspoon of butter to the strained sauce. It will melt with the heat of the sauce and become ultra luscious.
Rest and Serve the Veal Chops
- When the veal has reached the desired internal temperature, remove it from the grill and rest it for 3-4 minutes.
- During this time, you can prepare your side dishes. More on that below.
- For the simplest serving suggestion, make a salad. We used arugula, pears, walnuts and onions tossed together. For maximum flavor, drizzle the same balsamic sauce over the chops and salad. Super easy and tasty.
- Cut the veal chops into slices around the bone, keeping it intact for a great presentation. Use a spoon and spoon some balsamic sauce over the chops.
- Succulent and PEREFCT!!
Veal Chops Recipe Tips
- Ask your butcher for fresh veal, always. It will have a light pink color and firm flesh texture.
- If you’d like a really appealing cut, ask the butcher for a French cut on the chops.
- Don’t overload the veal with heavy seasoning, it already has a mild flavor.
- You can cook the veal chops on an indoor or outdoor grill, just keep an eye on them.
- Avoid overcooking the chops as they will dry out.
- If you have a meat thermometer, you’ll aim for about 135 degrees F for a medium rare. 140 degrees F is the temperature for medium cooked veal. And 150 degrees F for well done.
- Resting the meat after cooking allows the juices to distribute well into the meat. Allow 3-4 minutes of resting at minimum.
- The balsamic sauce is optional, but highly recommended. You can use leftover Satay Sauce for an Asian twist. Garlic Parmesan Sauce for a classic no cook favorite.
- If you’re rushed, simply add some greens, and any salad ingredient you have on hand to a plate. Drizzle with the same balsamic sauce and you have a full meal in minutes.
What to Serve with Veal Chops?
SO MUCH! Here are just a few suggestions and genuinely those are not even enough.
- Veggies. Sautéed Green Beans, Broccoli Rabe, Honey Glazed Carrots or Air Fryer Asparagus.
- Potatoes. Best Mashed Potatoes Recipe, Crispy Potatoes or Air Fryer Sweet Potato Fries.
- Rice. Coconut Rice, Cilantro Lime Rice.
- Salads. Easy Cucumber Salad, Black Bean and Corn Salad, Peach Burrata Salad. Winter Sweet Potato Salad or summer Tomato Salad.
How to Make in Advance or Freeze this recipe?
Leftovers are great kept in an airtight container in the fridge for 4 days. You can use them for salads, sandwiches, pastas and much more!
To freeze this recipe, make sure they cool down after cooking and then freeze. They can freeze in an airtight bag for 3 months.
For reheating, you’ll need to thaw if frozen overnight. At that point, reheat well wrapped in foil in a 350 degrees F oven or air fryer. Oven takes 10-12 minutes while the air fryer takes half the time.
Are Veal Chops Healthy?
Veal is a great source of lean protein with key nutrients like Vitamin B’s and some minerals. So it’s a healthy choice with less calories and nutrient dense.
Where does Veal Chop come from?
The veal chop whether loin or rib, comes from the loin and rib of the calf. The loin chops are cut from the loin, and similar to a T- bone. They have a tenderloin on one side and sirloin on the other. The chops come from the upper part of the rib (which is what we used today). These are super tender and juicy.
How should veal Chops be cooked?
There are so many ways to cook veal chops. A simple seasoning is all you need and then follow your favorite cooking way. We grilled them today. Indoor or outdoor grilling is a great way to cook them. Pan searing or pan frying is also great. And in that case you may need to finish coking them in an oven.
How is Veal raised?
There has been plenty of myths around the veal industry, now debunked. Veal is raised on large farmlands with plenty of fresh air and without hormones. The animals are well taken care of, and you can read more if you’re interested.
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Grilled Veal Chops
Ingredients
Veal
- 2 Veal Chops
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt and pepper
- 1 Tablespoons olive oil
Balsamic Glaze
- 2 Tablespoon butter
- 1 Tablespoon shallot minced
- 1 cup Balsamic Vinegar
- 2 Tablespoons honey
- 1/4 teaspoon salt and pepper
- 1 Tablespoon butter
Arugula Pear Walnut Salad
- 2 cups Arugula
- 1 pear thinly sliced
- 1/2 cup Walnuts
- optional: blue cheese crumbles
Instructions
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Season the veal chops on both sides and drizzle lightly with olive oil.
-
Preheat the grill to medium high and keep the lid on.
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Place the veal chops on the grill and cover the lid on. Grill for 7-8 minutes per side for medium rare.
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Remove from the grill and let the chops rest for 5 minutes.
-
In the meantime make the glaze. In a small pot over medium heat, heat the butter and cook the shallots for 2-3 minutes until softened.
-
Add in the balsamic vinegar, seasoning and honey.
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Lower the heat to medium low, and simmer the balsamic sauce for 7-9 minutes until it has thickened.
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Strain the sauce to remove bits of shallots. Then add in the tablespoon of butter while it’s still hot and allow it to melt.
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To make the salad: Add the arugula, pears and walnuts on to a plate and mix well.
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Serve the veal chops with the warm balsamic drizzle.
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Serve them together and enjoy.
-
Bon appétit.
Recipe Video
Recipe Notes
Veal Chops Recipe Tips
- Ask your butcher for fresh veal, always. It will have a light pink color and firm flesh texture.
- If you'd like a really appealing cut, ask the butcher for a French cut on the chops.
- Don't overload the veal with heavy seasoning, it already has a mild flavor.
- You can cook the veal chops on an indoor or outdoor grill, just keep an eye on them.
- Avoid overcooking the chops as they will dry out.
- If you have a meat thermometer, you'll aim for about 135 degrees F for a medium rare. 140 degrees F is the temperature for medium cooked veal, while 1500 degrees F for well done.
- Resting the meat after cooking allows the juices to distribute well into the meat. Allow 3-4 minutes of resting at minimum.
- The balsamic sauce is optional, but highly recommended. You can use leftover Satay Sauce for an Asian twist. Garlic Parmesan Sauce for a classic no cook favorite.
- If you're rushed on time, simply add some greens, and any salad ingredient you have on hand to a plate. Drizzle with the same balsamic sauce and you have a full meal in minutes.
What to Serve with Veal Chops?
SO MUCH! Here are just a few suggestions and genuinely those are not even enough.
- Veggies: Sautéed Green Beans, Broccoli Rabe, Honey Glazed Carrots, Air Fryer Asparagus.
- Potatoes: Best Mashed Potatoes Recipe, Crispy Potatoes or Air Fryer Sweet Potato Fries.
- Rice: Coconut Rice, Cilantro Lime Rice.
- Salads: Easy Cucumber Salad, Black Bean and Corn Salad, Peach Burrata Salad. Winter Sweet Potato Salad or summer Tomato Salad.
How to Make in Advance or Freeze this recipe?
Leftovers are great kept in an airtight container in the fridge for 4 days. You can use them for salads, sandwiches, pastas and much more!
To freeze this recipe, make sure they cool down after cooking and then freeze. They can freeze in an airtight bag for 3 months.
For reheating, you'll need to thaw if frozen overnight. At that point, reheat well wrapped in foil in a 350 degrees F oven or air fryer. Oven takes 10-12 minutes while the air fryer takes half the time.
Are Veal Chops Healthy?
Veal is a great source of lean protein with key nutrients like Vitamin B's and some minerals. So it's a healthy choice with less calories and nutrient dense.
Where does Veal Chop come from?
The veal chop whether loin or rib, comes from the loin and rib of the calf. The loin chops are cut from the loin, and similar to a T- bone. They have a tenderloin on one side and sirloin on the other. The chops come from the upper part of the rib (which is what we used today) and are super tender and juice.
How should veal Chops be cooked?
There are so many ways to cook veal chops. A simple seasoning is all you need and then follow your favorite cooking way. We grilled them today. Indoor or outdoor grilling is a great way to cook them. Pan searing or pan frying is also great, and in that case you may need to finish coking them in an oven.
How is Veal raised?
There has been plenty of myths around the veal industry and lately they've been debunked. Today's veal is raised on large farmlands with plenty of fresh air without hormones. The animals are well taken care of, and you can read more if you’re interested.
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