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A recipe for grilled milk-fed veal chops with maple and orange on the BBQ. Prepare them with our golden maple syrup for a delicate taste!

Preparation: 10 minutes

Maceration: 2 hours

Cooking: 8 minutes

Ingredients (4 servings)

• 4 Quebec Milk-Fed Veal ribs (450 g or 1 lb), 2 cm thick each
• 10 ml (2 tsp.) olive oil

Marinade

• Zest and juice of 2 oranges
• 60 ml (4 tbsp) of Maple syrup
• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• 15 ml (1 tbsp.) Dijon mustard
• 15 ml (1 tbsp.) grain mustard
• 45 ml (3 tbsp.) fresh coriander leaves
• 2 French shallots, chopped
• 45 ml (3 tbsp.) olive oil
• 5 ml (1 tsp) crushed peppercorns

Instructions

1. Chop the zests and mix them with the citrus juices. Add all the other marinade ingredients.
2. Using a small, sharp knife, make two small slits on each side of the milk-fed veal chops, then place them in the marinade. Marinate for a minimum of 2 hours.
3. Drain the meat then brush it with a small amount of olive oil.
4. Prepare a medium-high ember or set the gas barbecue (BBQ) to medium-high, and grill the milk-fed veal chops for 3 to 4 minutes on each side.
5. Suggested side dish: Grilled vegetables (eggplant, zucchini, fennel) and rice with fine herbs.

Veal chop 2 inch

The chicest cutlet is the cutlet-hotel, part of the bone of which is bare. The chops are very tender, lean and the bone prevents them from drying out during cooking. They are delicious grilled in a pan, under the broiler or on the barbecue. They are best pink on the inside and a little crispy on the outside. You can marinate them 1 to 2 hours before cooking or stuff them.

OUR PRODUCERS

The breeding farms that collaborate with Montpak International are family businesses, experts in their trade and passionate about what they have been doing for many generations. They provide a clean, healthy and safe environment to produce high quality veal and lamb in an ethical and humane way. Our producers know that a clean environment, nutritious food and careful care promote animal health, which translates into a better food product. Montpak International's veal and lamb have become a favorite on the menus of chefs and consumers around the world.