Veal chops can be grilled or pan-fried. When they are sold whole, in a square, they are roasted in the oven.

They can be grilled or pan-fried (in very hot fat) over high heat and on both sides at first in order to grasp the surface and caramelize the juices that will keep a maximum of juice inside. Then, depending on the type of rib, its thickness and the taste of each one, count 2 to 5 minutes of cooking time per side over moderate heat. Take care to "feed" them by basting them regularly with the cooking juices when they are prepared in the pan. They can be eaten natural, just salted and peppered, but also accompanied by their cooking juices or a small sauce.

When they are roasted in squares, their light fat cover protects them from the heat of the oven. Before cooking a rack of veal chops at 180° C maximum, for 20 to 25 minutes per pound, quickly sear the meat side over high heat in hot fat: the caramelized juices will keep a maximum of juice inside. Remember to remove the bones from the base of the meat, which will make it easier to cut.

Whatever the cooking method, it should be like veal, with all its finesse and delicacy. Grilled, pan-fried or roasted veal can be eaten just slightly pink or medium, which preserves its softness.

Also remember not to cook it straight from the fridge: leave it at room temperature for a while to avoid a thermal shock during cooking, which can cause the muscle fibers to contract and harden the meat. Similarly, a short resting time under a sheet of aluminum foil will allow the meat to relax and the heat to distribute itself evenly, resulting in even more tender meat.