Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Heat transfer when using a grill is primarily through radiant heat. Heat transfer when using a grill pan or griddle is by direct conduction. When the heat source for grilling comes from above, it is referred as broiling. Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F) and acquires a distinctive roast aroma and flavor.

For a quick and flavorful summer meal, try grilling veal scallopine, simply brush veal with a mixture of olive oil, salt, cracked pepper and herbs and set on a preheated grill over medium-high heat for one minute per side.  Enjoy as veal on a Kaiser with roasted red peppers or simply slice scallopine into strips and toss over your favorite garden fresh salad.