Grilled Marinated Veal

This good-bye summer meal was light and different from the typical Veal Milanese or plain old grilled chicken.  I made this tonight after doing some homework. We happened to be out of lemons but this dish would be great either marinated in lemon, topped with lemon after grilling and/or with a arugula salad dressed with lemon. Here is how I did it!

1 pound of veal

For the marinade:
3 tbs. white wine vinegar
4 tbs. white wine
1 tbs. of chopped fennel frons (fennel tops)
1 tbs. of chopped parsely
1/4 tsp. of crushed red pepper flakes
2 tps. extra virgin olive oil
quarter of a minced red onion
3 large garlic cloves cut in quarters
salt and pepper
For the dijion mustard dressing: (I like my vinaigrettes very acidic but you can add more oil if your prefer)
2 tsp. country dijion mustard
3 tbs. white wine vinegar
2 tbs. extra virgin olive oil
salt and pepper to tast

                     Put your veal on parchment paper or tin foil and get ready to 
 use your muscles! 

Place another piece of parchment paper or foil on top that way your mallet doesn't come in contact with the raw meat. Let out some anger and start pounding outwards. By doing this your veal will become tender. 

Pound your meat until it is less then 1/4 of an inch thick but still easy to handle. 

Mince a quarter of a red onion, quarter the garlic and add them to your dish with your veal pieces. Put in the vinegar and white wine. Add black and red pepper and olive oil. Let it marinate until you are ready to grill, I did it for about 2 hours, however you can do it for as long as you want.

Before grilling, either oil your grill or your meat. Remove the garilic cloves and pat your cutlets until they are dry with paper towels. Salt your cutlets now. The reason why you add salt to the meat now rather then in the marinade is beacuse the salt in the marinade will draw moisture from the meat rather than keeping it in. Add a little oil to the veal if you didn't already oil the grill. Cook it for about 90 seconds on each side. Don't over cook it! 


Top with some more parsely and fennel frons and serve with arugula (from my garden!) dressed with the  dijion mustard dressing.

Happy Eatings

Comments are closed.