Grilled Rosemary and Lemon Veal Cutlets
These Rosemary Grilled veal cutlets are season to perfection and served with grill marks over roasted potatoes, and with a side salad and lemon wedges.

Grilled Rosemary and Lemon Veal Cutlets

Rosemary and lemon veal cutlets are marinated and grilled to perfection in this great recipe from Holly at Taste and See. Marinate your veal cutlets over night or at least 2-6 hours. These thin slices of meat soak up all the great flavors from the rosemary and lemon.

This entire recipe comes together so fast, with only 9 ingredients for this basic marinade. Throw everything accept the veal cutlets into a bowl and mix. Fold the veal cutlets into the mixture and allow to rest for 2-6 hours or overnight, whatever is most convenient!

Grilling the Rosemary and Lemon Veal Cutlets

When it’s time to start the grill up, keep an eye on these cutlets because they cook fast! It is important not to overcook your veal. USDA recommends using a meat thermometer to ensure that the cutlets reach an internal temperature of at least 145 degrees F. It is hard to take the internal temperature of veal cutlets because they are very thin. Considering cooking about 2 minutes on each side. Making sure they move freely from the grill or skillet before flipping.

Should you pound your cutlets?

This is up to you and your preferences. It is usually recommended to pound the cutlets to even thickness, so they cook evenly! Pounding the cutlets also helps to prevent them from shrinking when you cook them. Pounding them wont hurt anything, so its up to you. If you are going to, make sure you do it before you put them in the marinade though.

These grilled Rosemary and Lemon Veal Cutlets are perfect for a summertime dinner with their light lemony marinade. Even better they are fast and easy! Serve your cutlets with potatoes or a vegetable. Whatever your favorite seasonal sides will go perfect. This is a great dish to serve a crowd.


  • 1 tablespoon finely chopped Rosemary
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice, (about 1 lemon)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds of boneless veal cutlets


  1. In a medium bowl, mix the first eight ingredients to create your marinade.
  2. Add the veal cutlets to the marinade mixture. Fold them in and completely coat.
  3. Place marinating cutlets in the refrigerator to marinate for 2-6 hours or over night of making them ahead of time.
  4. When you are ready to cook, preheat the grill to 500 degrees F. Shake the excess marinade off the cutlets and spray the grill grates with cooking spray.
  5. Place each cutlet in a single layer on the grill. Grill veal cutlets for 1-2 minutes per side. USDA recommends using an meat thermometer to ensure Internal temperature is at least 145 degrees F. (This is difficult with cutlets because they are so thin, so about 2 minutes per side is a good rule on a hot grill.)