Region: The Balkans
Country: Bosnia and Herzegovina, Croatia, Kosovo, Montenegro, North Macedonia, Serbia

Grilled veal chops

Teleći kotlet na roštilju/Телећи котлет на роштиљу (BCMS)
Телешки котлети на скара (Macedonian)
Bërxolla viçi të pjekura në skarë (Albanian)

Chop chop

There are different types of veal chops, primarily rib chops and loin chops. Rib chops, cut from the rib section, often have a richer flavor due to the marbling of fat, while loin chops, cut from the back, are leaner and exceptionally tender. Both types are prized for their tenderness and are ideal for quick-cooking methods like grilling or pan-searing to preserve their natural juiciness and flavor.

Veal is a versatile meat that pairs well with a variety of seasonings and accompaniments. Its mild flavor allows it to absorb marinades and spices effectively, making it a perfect canvas for the bold and aromatic seasonings typical of Balkan cuisine. Whether grilled, roasted, or sautéed, veal chops offer a luxurious and refined dining experience.

This recipe combines tender veal with a marinade bursting with regional flavors, showcasing the unique herbs and spices that define Balkan cuisine. The marinade typically includes garlic, lemon juice, olive oil, Vegeta and a hint of rosemary, ensuring each chop is infused with a robust, aromatic taste.

Grilled veal chops

Recipe by Chef Franky BuzCourse: Main courseCuisine: BalkanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

veal chop(s)
2 cloves of garlic per chop
pinch of salt
pinch of Vegeta (if available)
few drops of lemon juice
some fresh rosemary
2 tbsp of olive oil
freshly ground pepper

Directions

Take the veal chop(s) out of the fridge and cover them with some salt and Vegeta.
Crush the garlic and add them with the rosemary to the bowl/plate with the meat.
Pour the olive oil generously over the meat and drizzle some of the lemon juice to tenderize the meat.
Let the marinate season and tenderize the meat for 40 minutes. Grill the veal chops over high heat for 4 minutes per side.
Freshly grind some black pepper for the meat and serve with grilled vegetables, potatoes, and some ajvar.

Notes

The marinade should be as simple as possible to keep the flavor of freshly grilled meat intact. Instead of rosemary, oregano and thyme (or all three) will do as well.