Grain Fed veal
Aged Veal Chop
20 min Preparation
10 min Cooking
4 Portions

Jalapeno, peach, melon… this fresh, summery salsa is the perfect garnish for a perfectly grilled piece of meat! Pair it with Fontaine Family aged veal chops marinated in ginger for a result that will be the talk of the town at your next BBQ.


  • 2 aged veal chops Fontaine Family


  • 1 cantaloupe, peeled and diced
  • 2 peaches, stone removed, finely diced
  • 1 red pepper, small dice
  • 60 ml (1/4 cup) red onion, chopped
  • 1/2 lemon, zest and juice
  • 30 ml (2 tbsp.) olive oil
  • 1 jalapeno pepper, chopped
  • Mint, minced
  • Salt and pepper to taste


  • 1 lemon, zest and juice
  • 2 cloves garlic, minced
  • 15 ml (1 tbsp.) chopped fresh ginger
  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) honey
  • Salt and pepper to taste


  1. Combine all salsa ingredients in a large bowl and mix well. Set aside.
  2. In a large freezer bag, pour all the marinade ingredients and place the veal chops in the bag. Marinate in the refrigerator for one to two hours.
  3. Prepare the grill for direct heat cooking over high heat, brushing the grates with oil.
  4. Remove the chops from the marinade. Place the chops on the hot grill and grill for 3 to 5 minutes on each side until they are cooked through. Rotate the meat 90° after 3 minutes to create a grid pattern.
  5. Remove the chops from the grill, place on a plate and cover with aluminum foil and allow to rest for 5 minutes.
  6. Place the veal chops on a serving plate, together with the salsa.

Side dishes

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