Grain Fed veal, Milk Fed Veal
Veal Chop
20 min Preparation
40 min Cooking
1 Portions


  • 1 Fontaine Family Aged Veal Chop

Yogurt Marinade

  • 30 ml (2 tbsp.) ginger garlic paste
  • 5 ml (1 tsp.) lemon juice
  • 15 ml (1 tbsp.) red chili powder
  • 5 ml (1 tsp.) paprika (optional for colour only)
  • 30 ml (2 tbsp.) yogurt


  1. Prepare the yogurt marinade by mixing together all the ingredients.
  2. Gently prick your veal chop with a fork and then slather it with the marinade.
  3. Cover and let sit for at least 5-6 hours or overnight in the fridge for best results.
  4. Add a few drops of oil to your grilling pan, heat over medium-high heat.
  5. Once the pan is hot, sear your veal chop on all four sides.
  6. Once the veal chop is nicely crusted on all sides, turn down the heat and cook each side for 10 minutes to ensure that they are cooked through.
  7. Cover the veal chop loosely with aluminium foil and let the meat rest for 10 minutes before serving.

Side dishes

Serve with yogurt sauce.

Tips and Tricks

Double the recipe for the yogurt marinade and reserve half to serve with the veal chop.