|
Grilled Quebec Milk-Fed Veal Chops “Michelangelo” |
|
This recipe was prepared by Michel Poitras, chef
at the Michelangelo restaurant
|
|
|
- 4 Quebec Milk-Fed Veal chops, 200 g (7 oz) each
- To taste, salt and freshly ground pepper
- 2 Portobello mushrooms, each in six slices
- 16 asparagus spears, blanched
- 4 slices polenta, sautéed in oil
- 15 ml (1 tbsp) lemon-scented olive oil
- As required balsamic vinegar reduction
| |
Preparation
- Preheat oven to 180°C (350°F).
- Preheat the barbecue (BBQ) and sear the chops on both sides. Finish cooking by baking in the oven for 8 minutes. Transfer meat to a platter, cover with aluminum foil, and let sit on the stovetop for 4 minutes.
- Season and grill the mushrooms and asparagus.
- Place a slice of hot polenta on each dinner plate. Top with a milk-fed veal chop. Arrange the grilled vegetables around the meat and drizzle everything with lemon-scented olive oil.
- Garnish with a drizzle of balsamic vinegar reduction.
| |
|
|