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Quebec Milk-Fed Veal Chops, Moroccan Style https://www.metro.ca/userfiles/image/recipes/cotelettes-veau-lait-marocaine-6955.jpg PT15M PT05M PT20M
In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper. Set aside. With a small, sharp knife, cut a slit about 2" (5 cm) long in the side of each chop to make a pocket. Be careful not to pierce the meat. Stuff each chop with the reserved mixture. In a large skillet, heat the butter and the oil over medium-high heat. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside. Season with salt and pepper to taste. Serve with couscous and green beans.
4
1/2 cup (125 mL) zucchini, in small dice 1/3 cup (80 mL) chopped fresh coriander (cilantro) 2 Tbsp. (30 mL) candied orange peel, in small dice 1/4 tsp. (1 mL) cinnamon 1/4 tsp. (1 mL) jamaican pepper 4 quebec milk-fed veal rib chops, approx. 1" (2.5 cm) thick 1 Tbsp. (15 mL) vegetable oil 1 Tbsp. (15 mL) butter
Quebec Milk-Fed Veal Chops, Moroccan Style

Quebec Milk-Fed Veal Chops, Moroccan Style

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    zucchini, in small dice
  • 1/3 cup
    (80 mL)
    chopped fresh coriander (cilantro)
  • 2 Tbsp.
    (30 mL)
    candied orange peel, in small dice
  • 1/4 tsp.
    (1 mL)
    cinnamon
  • 1/4 tsp.
    (1 mL)
    jamaican pepper
  • 4
    quebec milk-fed veal rib chops, approx. 1" (2.5 cm) thick
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1 Tbsp.
    (15 mL)
    butter

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper. Set aside.

With a small, sharp knife, cut a slit about 2" (5 cm) long in the side of each chop to make a pocket. Be careful not to pierce the meat. Stuff each chop with the reserved mixture.

In a large skillet, heat the butter and the oil over medium-high heat. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside. Season with salt and pepper to taste.

Serve with couscous and green beans.

Source : Veau de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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