Recipe #5550
Almond-crusted Milk-Fed Veal Chops
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- Horseradish Sauce
- 2 Tbsp. (30 mL) horseradish
- 1 small 6 oz. (170 mL) container plain yogurt
- 1 Tbsp. (15 mL) lemon juice
- Salt and pepper to taste
- Veal Chops
- 4 milk-fed veal chops, 7 oz. (200 g) each
- 1 Tbsp. (15 mL) Irresistibles hazelnut oil*
- Salt and pepper to taste
- ¼ cup (60 mL) ground almonds
- 1 tsp. (5 mL) Irresistibles ground ginger*
- 1 tsp. (5 mL) Irresistibles paprika*
- 10 baby new potatoes, cooked and sliced
Preparation
Horseradish Sauce
In a bowl, mix sauce ingredients together. Let stand 1 hour before serving.
Milk-fed Veal Chops
Rub chops with hazelnut oil and season to taste.
Roll chops in ground almonds to coat. Sprinkle with ginger and paprika.
Preheat barbecue to medium-high.
Brown chops 3 minutes per side.
Reduce heat to low and cook for another 5 – 6 minutes.
Spoon horseradish sauce over chops and serve with baby new potatoes.
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
- Quebec Milk-Fed Veal Satay with Peanut Sauce
- Quebec Milk-Fed Veal
- Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta
- Milk-fed Veal Chops Cooked in Beurre Noisette, Veal Juice With Beurre Noisette and Hazelnut Cream
- Milk-Fed Veal Liver with Bacon
- Quebec Milk-Fed Veal Chops, Moroccan Style
- Leg of Milk-fed Veal Roast with Prune-apricot Stuffing
- Quebec Milk-Fed Veal Burger with Pesto and Brie
- Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw
- Medallions of Quebec Milk-Fed Veal with Port and Blueberries
Milk-Fed Veal Liver with Bacon
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