Recipes
Quebec Milk-Fed Veal 'Paillard' with onion sauce
Yield: 4 servings
Preparation: 5 minutes
Cooking: 45 minutes
  • 4 Quebec Milk-Fed Veal scallops
  • 500 g (1 lb) onions thinly sliced
  • 500 ml (2 cups) red wine
  • 100 ml (1/2 cup) red wine vinegar
  • 500 ml (2 cups) water
  • 70 g (3 oz) honey
  • 40 g (1 oz) butter

Preparation
  • Cook onions on low heat in the wine and vinegar mix for approximately 30 minutes or until the liquid is completely evaporated.
  • Add water and continue cooking. Add honey, butter, salt and pepper.
  • Tenderize scallops and cook for two minutes on each side. Cover with onion sauce before serving.