A recipe for milk-fed veal chops grilled with maple and orange on the BBQ. Prepare them with our golden maple syrup for a delicate taste!

Preparation: 10 minutes

Maceration: 2 hours

Cooking time: 8 minutes

Ingredients (4 servings)

• 4 ribs (450 g or 1 lb) of Quebec milk-fed veal, 2 cm thick each
• 10 ml (2 tsp) olive oil

Marinade

• The zest and juice of 2 oranges
• 60 ml (4 tbsp) of maple syrup
• The zest and juice of 1 lime
• The zest and juice of 1 lemon
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) grain mustard
• 45 ml (3 tbsp) fresh coriander leaves
• 2 French shallots, chopped
• 45 ml (3 tbsp) olive oil
• 5 ml (1 tsp) crushed peppercorns

Instructions

1. Chop the zest and mix it with the citrus juices. Stir in all the other marinade ingredients.
2. Using a small, sharp knife, make two small cuts on each side of the milk-fed veal chops and place them in the marinade. Marinate for at least 2 hours.
3. Drain the meat and brush it with a small amount of olive oil.
4. Prepare a medium-high heat or set the gas barbecue (BBQ) to medium-high heat, and grill the milk-fed veal chops for 3 to 4 minutes per side.
5. Suggested side dish: Grilled vegetables (eggplant, zucchini, fennel) and herb rice.

2-inch veal chop

The most elegant cutlet is the hotel cutlet, which has part of the bone removed. The cutlets are very tender and lean, and the bone prevents them from drying out during cooking. They are delicious grilled in a pan, under the broiler, or on the barbecue. They are best pink on the inside and slightly crispy on the outside. You can marinate them for 1 to 2 hours before cooking or stuff them.