Polish Grilled Veal Cutlets on Arteflame Grill

Introduction

Experience the authentic flavors of Polish cuisine with this grilled veal cutlets recipe. Perfectly seasoned veal cutlets are seared at 1,000°F on the Arteflame grill’s center grate, locking in juices and achieving a mouthwatering crust. The cutlets are then finished to perfect doneness on the flat cooktop. With no need for an oven or pans, the Arteflame ensures an even sear and incredible flavor. Follow this recipe for a steakhouse-quality meal that’s easy to prepare and impossible to resist.

Ingredients

• 4 veal cutlets (about ⅓-inch thick)
• 2 tbsp unsalted butter (melted)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp chopped fresh parsley
• 1 lemon (cut into wedges, for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the paper napkins and allow the firewood to burn.
4. Wait about 20 minutes for the grill to heat up.
5. The center grill grate should reach 1,000°F for the perfect sear.

Step 2: Prepare the veal cutlets

1. Pat dry the veal cutlets with a paper towel.
2. Brush each cutlet with melted butter on both sides.
3. Season with sea salt, black pepper, garlic powder, and smoked paprika.
4. Let the cutlets rest at room temperature for 10 minutes while the grill heats up.

Step 3: Sear the veal cutlets on the center grate

1. Place the cutlets directly over the center grill grate.
2. Sear for about 30-45 seconds per side until a deep, golden crust forms.
3. Use tongs to flip only once to maintain moisture and caramelization.

Step 4: Finish cooking on the flat cooktop

1. Move the seared cutlets to the flat cooktop griddle.
2. Cook for an additional 1-2 minutes per side, depending on desired doneness.
3. Remove the cutlets when the internal temperature is 15°F below target (145°F for medium-rare, 160°F for medium).
4. Let them rest for 5 minutes as they continue cooking off the grill.

Tips

• Always let veal rest after grilling for maximum juiciness.
• Using butter instead of oil adds an extra layer of richness.
• Adjust your cooking zone on the Arteflame cooktop to control heat precisely.

Variations

• Herb-Infused: Add finely chopped rosemary and thyme for an aromatic twist.
• Spicy Kick: Sprinkle cayenne or red pepper flakes for some heat.
• Garlic Butter: Melt butter with minced garlic to baste the cutlets while grilling.
• Lemon & Dill: Finish with a squeeze of lemon juice and a dill garnish.
• Smoky BBQ: Brush with a homemade Polish-style barbecue sauce before serving.

Conclusion

Grilling veal cutlets on the Arteflame grill elevates them to steakhouse quality. By searing at 1,000°F and finishing on the flat top, you achieve the perfect texture and juiciness. This Polish-inspired dish is simple, flavorful, and an absolute delight.

Best Pairings

• Grilled asparagus with butter
• Crispy potato pancakes
• Pickled red cabbage
• Fresh cucumber salad
• A glass of dry white wine or Polish vodka