I have made pork chops and lamb chops before but never actually got around to veal chops. I picked the milk-fed veal because the meat is leaner and more pink rather than the darker and fattier of the grain-fed calves. It’s such a beautiful and delicate meat that is definitely worth taking the time to make it. It’s very easy to overcook it so I was sticking to the timing pretty strictly. I marinated the chops the night before but if you don’t have time to do this I would recommend marinating and keeping in the fridge for at least an hour.veal chop

I love all the types of seasonal vegetables that I can find in the local markets in Montreal.  I especially like the Marche Jean Talon as none of the others I visited throughout the last month offered such a selection and diversity of seasonal produce. It may sound funny but this place is so intimidating that picking such a simple and common veggie like potato is easier said than done.

Finally, I picked some yellow and red baby potatoes and also threw some fresh asparagus into the basket to make the dinner plate complete.
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