Mango Salsa Spiced Quebec Grain-Fed Veal Cutlets

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Marinating: 5 minutes

Cooking: 5 minutes

Cooking method: grilling/BBQ

194-VDGQ-photo-escalopes-epicees-salsa-mangue

VDGQ-icon-imprimer

Ingredients

  • 4 Quebec Grain-Fed Veal cutlets, 150 g (5 oz) each
Marinade
  • 45 ml (3 tbsp) soya sauce
  • Juice and zest from a lime
  • 15 ml (1 tbsp) honey
  • 5 ml (1 tsp) sambal oelek or pepper sauce or crushed peppers
  • 15 ml (1 tbsp) olive oil
Mango salsa
  • 1 mango peeled and diced
  • 1 Italian tomato seeded and diced
  • 60 ml (1/4 cup) red onions diced
  • 45 ml (3 tbsp) ground fresh coriander
  • 30 ml (2 tbsp) lime juice
  • Salt and ground pepper

Preparation

  1. In a shallow bowl, mix all the marinade ingredients.
  2. Place the grain-fed veal cutlets in the marinade and let marinate for 5 minutes at room temperature.
  3. In a bowl, mix all salsa ingredients and set aside.
  4. Preheat barbecue on high.
  5. Sear the first side of the veal cutlets until the juices rise to the surface.
  6. Turn the cutlets over and cook until the juices rise once again to the surface, approximately 2 minutes per side according to the thickness of the cutlets. The inner temperature of the meat will reach 64°C (147°F) and the meat will begin to shrink in volume.
  7. Remove cutlets from heat, cover lightly with aluminium foil and set aside for a few minutes and keep warm.
  8. Serve the grain-fed veal cutlets on warm plates and top with mango salsa.

Wine pairing

VDGQ-accord-vin-SAQ-fruity-and-medium-bobied-red-wine
© Société des alcools du Québec, Montréal, 2007, 2011