Recipes
Quebec Milk-Fed Veal Chops with Parmesan
This recipe was prepared by Alfredo Napoletano, chef
at the Casa Napoli restaurant
Yield: 4 servings
Preparation: 15 minutes
Cooking: 8 minutes, depending
on the thickness of the chops
  • 400 ml (1 2/3 cup) balsamic vinegar
  • 4 Quebec Milk-Fed Veal chops, 450 g (1 lb) each
  • 4 chunks Reggiano Parmesan, 30 g (1 oz)
  • To taste, steak spice
  • To taste, salt and freshly ground pepper

Preparation
  • In a saucepan, bring the vinegar to a boil. Lower the heat and reduce the liquid until syrupy. Set aside.
  • Preheat the grill.
  • With a sharp knife, cut into each chop to make a pocket. Stuff each pocket with a chunk of cheese and tie the meat up with butcher’s string.
  • Grill the chops on both sides until the cheese is melted.
  • Season to taste.
  • Remove the string. Serve the chops on heated dinner plates, drizzled with a little balsamic vinegar syrup.
In collaboration with the magazine CUCINAetc.