4 Quebec Milk-Fed Veal chops (450 g or 1 lb), 2 cm thick
10 ml (2 tsp) olive oil
Marinade:
2 oranges’ juice and zest
1 lime’s juice and zest
1 lemon’s juice and zest
60 ml (4 tbsp) maple syrup
15 ml (1 tbsp) Dijon mustard
15 ml (1 tbsp) full grain mustard
45 ml (3 tbsp) fresh coriander leaves
2 chopped French shallots
45 ml (3 tbsp) olive oil
5 ml (1 tsp) crushed pepper grains
Preparation
Chop the zests and mix with the citrus juices. Add all the other ingredients of the marinade.
Using a well-sharpened small knife, make two small cuts on each side of the milk-fed veal chops and lay them in the marinade. Let marinate for a minimum of 2 hours.
Drain the meat and brush it with a small quantity of olive oil.
Prepare a medium-high intensity fire or set the gas barbecue (BBQ) to medium-high level, and grill the milk-fed veal chops for 3 to 4 minutes on each side.
Suggested accompaniment: Grilled vegetables (eggplant, zucchinis, fennel) and fine herbs rice.
Nutritional Information(per
serving)
Calories
Protein
Carbohydrate
Fat
Sodium
Amount
222 kcal
32 g
1 g
10 g
94 mg
NOTE: The nutritional analysis takes into consideration that only a portion of the marinade is absorbed by the meat. The fat content of this recipe does not reflect the total amount of oil indicated.
Recipes