Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney

Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney
  • 6 servings
  • 1:00 Preparation
  • 1:00 Cooking
  • 2:00 Total Time

Ingredients

Add all
  • pear and ginger chutney

  • 3

    bartlett or anjou pears, peeled and diced into 1 cm (1/2 inch) cubes

  • 1

    large cortland apple, peeled and diced into 1 cm (1/2 inch) cubes

  • 0.500

    red pepper, diced into 0.5 cm (1/4 inch)

  • 1 cup
    (250 mL)

    yellow onions, diced into 1 cm (1/2 inch) cubes

  • 2/3 cup
    (170 mL)

    white sugar or golden brown sugar

  • 3/4 cup
    (190 mL)

    cider vinegar

  • 1/3 cup
    (80 mL)

    water

  • 1/2 cup
    (125 mL)

    currants

  • 3 Tbsp.
    (45 mL)

    fresh ginger, cut into very fine julienne strips

  • 1 tsp.
    (5 mL)

    mustard seed

  • Salt

  • veal cutlets

  • 6

    grain-fed veal cutlets

  • Salt and pepper to taste

  • flour, as needed

  • butter, as needed

  • sunflower oil, as needed

  • endive salad with lemon and olive oil

  • 3

    medium endives, finely sliced

  • 4 or 5

    romaine lettuce

  • 1/3 cup
    (80 mL)

    italian parsley, coarsely chopped

  • 2 Tbsp.
    (30 mL)

    fresh lemon juice

  • a pinch of sugar

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    olive oil

Preparation

Pear and Ginger Chutney

Combine all the chutney ingredients in a thick-bottomed pot. Bring to the boil over medium-high heat, stirring slowly.

Reduce heat to medium-low. Cook for 60 minutes, stirring steadily to prevent the mixture from sticking to the bottom. The chutney is done when the fruit is very soft and the liquid is slightly syrupy. Adjust the cooking time accordingly.

Let the chutney cool to room temperature before refrigerating.

Veal cutlets

Cut the scallops width-wise into three pieces. Place each piece between sheets of parchment paper and beat with a kitchen mallet until the meat is about 3 mm thick.

Coat each piece in flour and shake to remove excess. Heat 3 Tbsp. (45 ml) butter and a good dollop of oil in two large skillets over medium-high heat.

Place the veal in the skillets and cook for 1 to 2 minutes on each side, until the veal is browned and crusty. Keep warm in low oven.

Endive salad with lemon and olive oil

Toss all the salad ingredients together, except the oil.

Add the oil then toss again. Place the salad in a mound in the middle of large serving plates.

Arrange the veal, staggering the pieces on one side of the plate.

Spoon 2 to 3 Tbsp. (30 to 45 ml) of chutney around the plate and serve.

Source: Féd. des producteurs de bovins du Québec

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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© Société des alcools du Québec, 2007