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Broiling VEAL

Veal for Broiling:

  • Veal Leg Slices
  • Veal Shoulder Blade Steak
  • Veal Shoulder Arm Steak
  • Veal Boneless Stew
  • Veal Shanks

Utensils:

  • Broiler pan (with rack)
  • Heatproof platter (stainless steel, cast aluminum)
  • Tongs
  • Meat thermometer
  • Foil for lining bottom of broiler pan

Instructions

  1. Place meat on the rack in the broiler pan. Line the bottom of the pan with aluminum foil for easy clean up.
  2. Preheat the broiler to 550° for 10 minutes. Lightly grease broiler rack.
  3. Put the meat on the rack and set it in place so that the surface of the meat is 3 inches from the heat if the meat is 2 inches thick, and or 2 inches away if it is 1 inch thick. Cook until well browned.
  4. Sprinkle with desired seasonings and turn over. Continue to cook until meat is as well done as you like. Test by making a small cut in the center of the meat, or you may use a meat thermometer to determine its doneness.
 
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