Veal has a bad reputation which stems back from the terrible way the calves were treated back until the 80's.  Veal crates were banned in the UK in 1990 thankfully.  In the UK now you can buy rose veal and as long as you ensure you buy rose veal you need not worry because the welfare standards in the UK is generally high.

Ingredients
8 sage leaves
Juice of 1 lemon
8 garlic cloves, peeled and bashed
½ tsp ground black pepper
3 tbsps olive oil
2 x 450g veal cote de Veau (bone in veal rib steak)
100ml chicken stock
4 tbsps Moscatel vinegar
salt

Method
Into a large zip bag put the sage, lemon juice, the garlic and 2 tbsps of the olive oil. Jiggle and shake your bag until everything is mixed and amalgamated.

Put the veal chops in the bag and put to one side for an hour.

Once your veal has been marinating for an hour, light your coals and when the flames stop, wait for 10 minutes before you start to cook.  The reason for waiting is that the rib steak is usually quite thick and you want it to cook through before burning.  Season the veal and put on to cook for 16-18 minutes, turning every 2 minutes.  This should give you a perfect dark golden outer and a beautiful pink interior.  To cook medium you want an internal temperature of 60c.

If you want to cook inside then cook in a medium heat in a frying pan turning every 2 minutes as above.

Get a bowl and put in the chicken stock, vinegar and olive oil and mix. 

Once your meat has cooked, into the dish with the stock.  Cover with foil and leave to rest for 5-10 minutes.