Almond-crusted Milk-Fed Veal Chops

Almond-crusted Milk-Fed Veal Chops
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • horseradish sauce

  • 2 Tbsp.
    (30 mL)

    horseradish

  • 6 oz
    (170 mL)

    plain yogurt

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • Salt and pepper to taste

  • veal chops

  • 4*7 oz
    (4*200 g)

    milk-fed veal chops

  • 1 Tbsp.
    (15 mL)

    hazelnut oil

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    ground almonds

  • 1 tsp.
    (5 mL)

    ground ginger

  • 1 tsp.
    (5 mL)

    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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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