Recipes
Quebec Milk-Fed Veal Chops All’Italiana
Yield: 4 servings
Preparation: 10 minutes
Cooking: 30 minutes
  • 30 ml (2 tbsp) olive oil
  • 2 Italian sausages
  • 1 onion, finely chopped
  • 1 bulb fennel, finely chopped
  • 3 cloves garlic, minced
  • 250 ml (1 cup) white wine
  • 750 ml (3 cups) veal or chicken stock
  • 3 medium potatoes, peeled and diced
  • Salt and freshly ground pepper to taste
  • 4 Quebec Milk-Fed Veal chops, bone in
  • 30 ml (2 tbsp) olive oil
  • Fennel leaves to taste
  • 60 ml (4 tbsp) grated Parmesan cheese

Preparation
  • In a large skillet, heat the oil and brown the sausages until internal temperature reaches 174°F (79°C) – about 5 minutes on each side. Let cool and slice
    into 1 cm (1/2 in) pieces.
  • In the same skillet, sauté the onion and fennel until lightly browned. Add the garlic and cook 1 minute.
  • Deglaze with the wine and reduce until all the liquid has evaporated. Add the stock and potatoes and simmer 15 minutes or until the potatoes are cooked al dente.
  • Add the sausages and season with salt and pepper to taste. Set aside and keep warm.
  • Season the milk-fed veal chops with salt and pepper. Heat the oil in a large non-stick skillet and brown the chops about 4 minutes on each side or until internal temperature reaches 150°F (66°C) for medium doneness (pink in the centre).
  • Transfer the veal to a heated serving platter and arrange the vegetables (with their liquid) around the meat. Garnish with fennel leaves, sprinkle with Parmesan and serve.