Spicy lemon-marinated québec veal chops
Spicy lemon-marinated québec milk-fed veal chops

Preparation time 10 minutes

Total time: 1 hour

Ingredients

  1. 30 mL (2 tbsp.) black peppercorns
  2. 15 mL (1 tbsp.) steak spices
  3. 160 mL (2/3 cup) canola oil
  4. 60 mL (1/4 cup) fresh lemon juice
  5. zest of 1 lemon
  6. 1 onion, coarsely chopped
  7. 4 Québec Milk-Fed Veal chops
  8. 5 mL (1 tsp.) dried Espelette pepper or
  9. 2 mL (1/2 tsp.) chili powder
  10. 1 mL (1/4 tsp.) Cayenne pepper

Directions

  1. Place Quebec veal chops in a shallow dish.

  2. In a bowl, combine onion, lemon zest, lemon juice, canola oil, steak spices, black pepper and Espelette pepper (or chili powder and Cayenne pepper). Pour marinade over meat.

  3. Cover dish with plastic wrap and marinate chops for 30 minutes to 1 hour in the refrigerator. Turn chops over once during this time. Preheat barbecue to medium-high heat.

  4. Remove chops from marinade and lightly blot with paper towel. Cook Quebec veal chops on the barbecue for 3 to 4 minutes per side, or until internal temperature reaches 66°C (150°F).

  5. Serve with scalloped potatoes grilled in a foil pouch and seasonal vegetables.

This recipe is courtesy of Veau du Québec.

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