Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney

Type of cut: cutlets

Yield: 6 servings

Degree of difficulty: chef

Preparation: 1 hour

Cooking: 1 hour

Cooking method: stir frying




  • 6 Quebec Grain-Fed Veal cutlets
  • Salt and pepper to taste
  • Flour, as needed
  • Butter, as needed
  • Sunflower oil, as needed
Pear and ginger chutney
  • 3 Bartlett or Anjou pears, peeled and diced into 1 cm (1/2 inch) cubes
  • 1 large Cortland apple, peeled and diced into 1 cm (1/2 inch) cubes
  • 1/2 red pepper, diced into 0.5 cm (1/4 inch)
  • 250 ml (1 cup) yellow onions, diced into 1 cm (1/2 inch) cubes
  • 160 ml (2/3 cup) white sugar or golden brown sugar
  • 180 ml (3/4 cup) cider vinegar
  • 80 ml (1/3 cup) water
  • 125 ml (1/2 cup) currants
  • 45 ml (3 tbsp) fresh ginger, cut into very fine julienne strips
  • 5 ml (1 tsp) mustard seed
  • Pinch of salt
Endive salad with lemon and olive oil
  • 3 medium endives, finely sliced
  • 4 or 5 large inner leaves of Romaine lettuce, thinly sliced
  • 80 ml (1/3 cup) Italian parsley, coarsely chopped
  • 30 ml (2 tbsp) fresh lemon juice
  • A pinch of sugar
  • Salt and pepper to taste
  • 125 ml (1/2 cup) olive oil


  1. Combine all the chutney ingredients in a thick-bottomed pot. Bring to the boil over medium-high heat, stirring slowly. Reduce heat to medium-low. Cook for 60 minutes, stirring steadily to prevent the mixture from sticking to the bottom. The chutney is done when the fruit is very soft and the liquid is slightly syrupy. Adjust the cooking time accordingly. Let the chutney cool to room temperature before refrigerating.
  2. Cut the cutlets width-wise into three pieces. Place each piece between sheets of parchment paper and beat with a kitchen mallet until the meat is about 3 mm thick.
  3. Coat each piece in flour and shake to remove excess. Heat 45 ml (3 tbsp) butter and a good dollop of oil in two large skillets over medium-high heat. Place the veal in the skillets and cook for 1 to 2 minutes on each side, until the veal is browned and crusty. Keep warm in low oven.
  4. Toss all the salad ingredients together, except the oil. Add the oil then toss again. Place the salad in a mound in the middle of large serving plates. Arrange the veal, staggering the pieces on one side of the plate. Spoon 30 to 45 ml (2 to 3 tbsp) of chutney around the plate and serve.

Note: the chutney recipe yields 500 ml (2 cups). Store the rest well covered in the fridge. It will keep for about four months. You can serve it with other cuts of veal, for example pan-roasted steak.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011