Québec milk-fed veal chop

A simple recipe, quick to make, with which you can amaze your guests. Veal is certainly one of the noblest and most valuable foods from the point of view of nutritional values, as well as from the gustatory one. Unlike many other meats, it is characterized by great lightness, thinness and digestibility. In general, veal has a very low fat content and the leanest cuts are those taken from the shoulder and thigh, such as the sirloin steaks, such as sirloin and ribs. 

In addition to being low in fat, it is rich in proteins and vitamins, especially vitamin B3, vitamin B12, vitamin B6, essential for the immune and hormonal system, in reducing fatigue and regulating mood, and an excellent source of fundamental mineral salts, rare to be found in good quantities and bioavailability in foods, such as zinc, which acts against cellular aging, stimulates the immune system and fertility. It is an ideal food in the diet of athletes because, in addition to being easily digestible and light, it is rich in fundamental nutrients for the maintenance and construction of muscles. It is also important in the baby's diet for its growth and during pregnancy, providing key nutrients for the development of the fetus and for the health of the mother.

The loin is considered one of the finest cuts of the calf, it is rich in protein (31.26 g), iron (1.2 mg), magnesium (27 mg), zinc (4.32 mg), selenium (14 mcg), vitamin B5 (1.01 mg), necessary for the production of sex hormones and normal growth and development, and vitamin B12 (1.48 mcg), important for the synthesis of red blood cells and cognitive development. The fattest part is the breast of the calf and therefore also the most caloric. However, there is good news: it is a good half of monounsaturated fatty acids, such as those of extra virgin olive oil, with multiple positive properties, in particular for cardiovascular health.

INGREDIENTS

45 to 75 g Blue cheese, crumbled

4 Quebec milk-fed veal chops

5 ml (1 tsp) butter

5 ml (1 tsp) vegetable oil

125 ml (1/2 cup) 15% cooking cream

75 ml (1/3 cup) white wine 

1 French shallot, finely chopped

To taste, salt and freshly ground black pepper

METHOD

Preheat oven to 190°C (375°F). In a skillet, heat the butter and oil and toast the chops until well colored on both sides. Add salt and pepper. Wrap the chops in aluminum foil and finish baking for about 15 minutes. Over medium heat, add the shallot and deglaze with the wine (or apple juice), while scraping the bottom of the pan with a wooden spoon. Reduce by half. Over low heat, stir in the cream and  Blue cheese while stirring until the cheese is melted, for about 5 minutes. Season generously with freshly ground black pepper. Serve the chops with the sauce, and accompany with asparagus and sweet potato puree.

Food and wine pairings

Fruity and generous, a tasty and accessible rosé wine. Masi Rosa Dei Masi 2020 rosé is a great value, vegan-friendly Veneto rosé produced from sustainably-grown Refosco grapes with a proportion of the grapes dried in the Appassimento method to concentrate the wine's flavors, acidity and freshness. Fragrant and bright on the nose with pink florals and ripe red berry fruit, dry, medium-bodied with ripe strawberry, cherry and spicy flavors on the palate. Chill and enjoy with milk-fed veal chop.

Food pairings: herbed quiche, salad, pork, veal and creamy cheeses.