How to Grill Veal Chops

METHOD: Direct grilling

Whenever my wife and I crave a little luxury, we head for our local butcher and purchase some veal chops. We marinate them in a simple mixture of olive oil, lemon juice, and thyme, then grill them over wood.

There are two ways to approach a veal chop. One is to grill it just as you bought it: a bible-thick chop you can sink your knife and fork into. But sometimes, when I’m feeling ambitious, I’ll pound the chop with the side of a cleaver to broaden it to plate-burying dimensions. This makes the meat more tender, although toughness is rarely a problem with a veal chop. Most of all, it puts a little drama on the plate. It’s always nice to show off when you’re grilling. But know that the following veal chops are delectable even without the pounding.