Grilled Veal Chop with Balsamic Glaze hits all the right notes. Tender, juicy Sealand French Cut Milk Fed Veal Chops are seasoned and grilled to perfection, then topped with a warm, tangy-sweet balsamic reduction that elevates every bite.
Paired with a crisp arugula, pear, and walnut salad, this dish is both rustic and elegant — ideal for romantic dinners, weekend entertaining, or when you simply want to treat yourself to something elevated yet approachable.
Grilled Veal Chop With Balsamic Glaze
Rated 5.0 stars by 1 users
Category
Veal
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Juicy French-cut veal chops grilled to perfection and finished with a rich balsamic glaze, served alongside a crisp arugula, pear, and walnut salad — an elegant and easy dinner that’s bursting with flavor and ready in under 30 minutes.
Author:Sealand Quality Foods
Ingredients
-
2 pieces of Sealand French Cut Milk Fed Veal Chops, unpacked and defrosted
- 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt and pepper
- 1 Tablespoons olive oil
- 2 Tablespoon butter
- 1 Tablespoon shallot, minced
- 1 cup Balsamic Vinegar
- 2 Tablespoons honey
- 1/4 teaspoon salt and pepper
- 1 Tablespoon butter
- 2 cups Arugula
- 1 pear, thinly sliced
- 1/2 cup Walnuts
- optional: blue cheese crumbles
Veal
Balsamic Glaze
Arugula Pear Walnut Salad
Directions
- Remove the Sealand French Cut Milk Fed Veal Chops from the freezer, unpack and let it defrost entirely. You can defrost it in the fridge overnight or on the countertop for 3-4 hours.
- Season the veal chops on both sides and drizzle lightly with olive oil.
- Preheat the grill to medium high and keep the lid on.
- Place the veal chops on the grill and cover the lid on. Grill for 7-8 minutes per side for medium rare.
- Remove from the grill and let the chops rest for 5 minutes.
- In the meantime make the glaze. In a small pot over medium heat, heat the butter and cook the shallots for 2-3 minutes until softened.
- Add in the balsamic vinegar, seasoning and honey.
- Lower the heat to medium low, and simmer the balsamic sauce for 7-9 minutes until it has thickened.
- Strain the sauce to remove bits of shallots. Then add in the tablespoon of butter while it’s still hot and allow it to melt.
- To make the salad: Add the arugula, pears and walnuts on to a plate and mix well.
- Serve the veal chops with the warm balsamic drizzle.
- Dress the salad with the warm balsamic drizzle as well and top with some blue cheese crumbles if you like.
- Serve them together and enjoy.
- Bon appétit.
