Maple and Orange Grilled Milk-Fed Veal Chops

Yield: 4 servings
Preparation: 10 minutes
Marinating: 2 hours
Cooking: 8 minutes

 

• 

4 Quebec Milk-Fed Veal chops (450 g or 1 lb),
2 cm thick

• 

10 ml (2 tsp) olive oil

 


Marinade:

• 

2 orange’s juice and zest

• 

1 lime’s juice and zest

• 

1 lemon’s juice and zest

• 

60 ml (4 tbsp) maple syrup

• 

15 ml (1 tbsp) Dijon mustard

• 

15 ml (1 tbsp) full grain mustard

• 

45 ml (3 tbsp) fresh coriander leaves

• 

2 chopped French shallots

• 

45 ml (3 tbsp) olive oil

• 

5 ml (1 tsp) crushed pepper grains

 

Preparation

Chop the zests and mix with the citrus juices. Add all the other ingredients of the marinade.

Using a well-sharpened small knife, make two small cuts on each side of the milk-fed veal chops and lay them in the marinade. Let marinate for a minimum of 2 hours.

Drain the meat and brush it with a small quantity of olive oil.

Prepare a medium-high intensity fire or set the gas barbecue (BBQ) to medium-high level, and grill the milk-fed veal chops for 3 to 4 minutes on each side.

 

Source: chef Benoît Latulippe    Quebec Milk-Fed Veal        www.milkfedveal.com