Recipe #3064
Grain-fed Veal Chops Almandine
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 grain-fed veal cutlets, 7 oz (200 g) each
- 2 oz (60 g) ground almonds
- 1 tsp. (5 mL) paprika
- Pinch of salt
- Pinch of pepper
- Sufficient quantity, peanut oil
- Horseradish sauce
- 1 Tbsp. (30 mL) horseradish
- 3/4 cup (180 mL) plain yoghurt (2% m.f.)
- 1 Tbsp. (15 mL) lemon juice
- Pinch of white pepper
Preparation
Roll the cutlets in the ground almonds, season with paprika, salt and pepper.
Fry the cutlets in a non-stick frying pan. Sear the cutlets for 30 seconds on each side over medium heat. Continue cooking on each side for 5 minutes over low heat.
Coat in horseradish sauce.
Sauce
Mix all the ingredients several hours in advance for a flavourful sauce.
Recipe provided by Federation of Quebec certified grain-fed veal producers.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Terrine of Grain-Fed Veal with Hazelnuts
- Old-Fashioned Grain-Fed Veal Liver Slice
- Vitello tonnato with Quebec grain-fed veal
- Grain-Fed Veal Shank with Muscat Wine
- Medallions of Grain-Fed Veal, with Watercress and Cream Sauce
- Cannelloni Stuffed with Grain-fed Veal and Fresh Goat Cheese
- Grain-Fed Veal Shank à la Parra
- Grain-fed Veal Pannequet Stuffed with Provolone
- Fresh Grain-Fed Veal Liver Slice Modena
- Grain-fed Veal Blanquette Made with Beer and Glazed Onions
Old-Fashioned Grain-Fed Veal Liver Slice
You like this recipe?
Please comment it with your account