Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney https://www.metro.ca/userfiles/image/recipes/Paillard-Veau-salade-endives-chutney-poires-gingembre-4532.jpg PT1H00M PT1H00M PT2H00M
Pear and Ginger ChutneyCombine 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.Veal cutletsCut the scallops 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.Coat each piece in flour and shake to remove excess. Heat 3 Tbsp. (45 ml) 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.Endive salad with lemon and olive oilToss 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 2 to 3 Tbsp. (30 to 45 ml) of chutney around the plate and serve.
6
0 0 0 0
Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney

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

Rate this recipe
0 Vote
  • Lactose-free
6
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    bartlett or anjou pear, peeled and diced into 1 cm (1/2 inch) cubes
    You might like:

    Flyer Deal  (1)
    LARGE ANJOU PEARS

    LARGE ANJOU PEARS

    $2.49 /lb

    PRODUCT OF U.S.A. EXTRA FANCY GRADE


  • 1
    large cortland apple, peeled and diced into 1 cm (1/2 inch) cubes
  • 0.500
    red pepper, diced into 0.5 cm (1/4 inch)
  • 1 cup
    (250 mL)
    yellow onion, diced into 1 cm (1/2 inch) cubes
    You might like:

    Flyer Deal  (1)
    JUMBO RED SWEET ONIONS

    JUMBO RED SWEET ONIONS

    $1.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 2/3 cup
    (170 mL)
    white sugar or golden brown sugar
  • 3/4 cup
    (190 mL)
    cider vinegar
  • 1/3 cup
    (80 mL)
    water
    You might like:

    Flyer Deals  (2)
    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    currants
  • 3 Tbsp.
    (45 mL)
    fresh ginger, cut into very fine julienne strips
  • 1 tsp.
    (5 mL)
    mustard seed

  • Salt
  • veal cutlets

  • 6
    grain-fed veal cutlets

  • Salt and pepper to taste

  • flour, as needed

  • butter, as needed

  • sunflower oil, as needed
  • 3
    medium endives, finely sliced
    You might like:

    Flyer Deals  (4)
    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    $3.44 ea.

    PRODUCT OF U.S.A. or PRODUCT OF MEXICO


    RADICCHIO

    RADICCHIO

    $3.99 /lb

    PRODUCT OF U.S.A.


    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    $3.44 ea.

    PRODUCT OF U.S.A. or PRODUCT OF MEXICO


    BOSTON LETTUCE DOME

    BOSTON LETTUCE DOME

    $2.49 ea.

    PRODUCT OF ONTARIO


  • 4 or 5
    romaine lettuce
    You might like:

    Flyer Deals  (4)
    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    $3.44 ea.

    PRODUCT OF U.S.A. or PRODUCT OF MEXICO


    RADICCHIO

    RADICCHIO

    $3.99 /lb

    PRODUCT OF U.S.A.


    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

    $3.44 ea.

    PRODUCT OF U.S.A. or PRODUCT OF MEXICO


    BOSTON LETTUCE DOME

    BOSTON LETTUCE DOME

    $2.49 ea.

    PRODUCT OF ONTARIO


  • 1/3 cup
    (80 mL)
    italian parsley, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    fresh lemon juice

  • a pinch of sugar

  • Salt and pepper to taste
  • 1/2 cup
    (125 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Pear and Ginger Chutney

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.

Veal cutlets

Cut the scallops 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.

Coat each piece in flour and shake to remove excess. Heat 3 Tbsp. (45 ml) 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.

Endive salad with lemon and olive oil

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 2 to 3 Tbsp. (30 to 45 ml) of chutney around the plate and serve.

Source : Féd. des producteurs de bovins du Québec

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.