Indian Spiced Quebec Grain-Fed Veal Cutlets and Pita Sandwich

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 10 minutes

Cooking: 5 minutes

Cooking method: grilling/BBQ

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Ingredients

  • 4 tenderized Quebec Grain-Fed Veal cutlets, 115 g (4 oz) each
  • 15 ml (1 tbsp) olive oil
Spices mix
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) ground coriander
  • 7 ml (1/2 tbsp) mild paprika
  • 5 ml (1 tsp) ground ginger
  • 2 ml (1/2 tsp) ground cinnamon
  • Salt and ground pepper to taste
Toppings
  • 30 ml (2 tbsp) chopped fresh parsley
  • 4 pita breads
  • 75 ml (1/3 cup) cream cheese
  • Zucchinis
  • Tomatoes

Preparation

  1. In a bowl, mix all the ingredients of the spices mix.
  2. Baste the grain-fed veal cutlets with a dash of olive oil and sprinkle spices on all of the meat.
  3. Preheat barbecue on high.
  4. Sear the first side of the veal cutlets until the juices rise to the surface.
  5. Turn the cutlets over and cook until the juices rise once again to the surface (approximately one to two minutes per side according to the thickness of the scallops). The inner temperature of the meat will reach 64°C (147°F) and the meat will begin to shrink in volume.
  6. Remove cutlets from heat, cover lightly with aluminium foil and set aside for a few minutes and keep warm.
  7. Sprinkle the cutlets with chopped parsley.
  8. Roast the pita bread and open in two.
  9. Spread cream cheese on one of the sides, place the grain-fed veal cutlets on top and top with thin slices of zucchini and tomato. Close the pita bread and cut in half-moon shape.

Wine pairing

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