Recipes
Quebec Milk-Fed Veal 'escalopes' with herb sauce
Yield: 4 servings
Preparation: 15 minutes
Cooking: 10 minutes
  • 12 small Quebec Milk-Fed Veal scallops, well beaten
  • 1 package (500 g / 1 lb) spinach
  • 2 ripe tomatoes
  • 30 ml (2 tablespoons) olive oil
  • Salt, pepper and flour (in sufficient quantity)


    • Sauce
  • 3 sprigs of parsley
  • 3 sprigs of coriander
  • 3 sprigs of mint
  • 2 green shallots
  • 80 ml (5 oz) of lemon juice
  • 20 ml (1 tablespoon) soya sauce
  • 50 ml (1/4 cup) water
  • 5 ml (1 teaspoon) black pepper
  • Salt to taste

Preparation
  • In the food processor, cream all sauce ingredients. Sieve this sauce and set aside.
  • Steam spinach for approximately 3 minutes. It must remain very green and firm.
  • Cut tomatoes into 12 diamond-shaped pieces and set aside.
  • In a pan, heat the oil and cook the scallops after coating with flour, salt and pepper.
  • In the centre of a plate, place a quarter of the steam-cooked spinach. Decorate with three pieces of tomato. Place three small scallops on the spinach. Warm sauce in microwave oven and spread around the plate.