Our local Publix has veal breast at a really good price, I have never even heard of it before is it good to grill or smoke?
Basically what's been said above (thumbs up). Also, does it still have the rib bones attached? If so, remove them, leave a little meat on them, and now you have another meal of veal ribs.
I always like to cut a slit in the side of the breast and stuff it with breakfast sausage and bacon, roll it tie it and cook indirect at around 300-325° until the sausage was done (160-165°).