AGED VEAL CHOP GRILLED WITH SPICY MELON SALSA
Grain Fed veal
Veal Chop
20 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 2 aged veal chops Fontaine Family
salsa
- 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
marinade
- 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
Preparation
- Combine all salsa ingredients in a large bowl and mix well. Set aside.
- 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.
- Prepare the grill for direct heat cooking over high heat, brushing the grates with oil.
- 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.
- Remove the chops from the grill, place on a plate and cover with aluminum foil and allow to rest for 5 minutes.
- Place the veal chops on a serving plate, together with the salsa.