Veal Strip Brochettes perfumed of maple syrup

4 servings


  • Basting Sauce
  • 3 Tbsp. (45 mL) extra virgin olive oil
  • 2 Tbsp. (30 mL) maple syrup
  • 1/4 tsp. (1 mL) dried tarragon
  • 1 Tbsp. (15 mL) white wine vinegar or pure maple wine vinegar 
  • 1 tsp. (5 mL) brown sugar
  • 2-3 drops Tabasco sauce
  • Lemon juice to taste
  • Salt and pepper to taste
  • 4 5-oz. (150-g) veal cutlets, cut in two lengthwise




Preheat barbecue to medium.
In a glass bowl, mix sauce ingredients. Set aside.
Cut each cutlet in two lengthwise and thread onto long skewers.
Baste brochettes with sauce and grill 3 minutes per side over indirect heat.
Baste brochettes during cooking.