Veal is like pork, not a very suitable meat for grilling, and it is expensive and very intolerant of sloppy cooking. Two parts of the animal can be grilled with great success – calves’ liver and scallopini or veal escalopes. These latter should be sliced as thinly as possible, then bashed a little to tenderise and thin them further. Brush with oil, season lightly, and grill over a medium heat for 2 minutes on each side. Serve with Gremolata and a lemon wedge.
© 1996 Alastair Little. All rights reserved.