French Veal

Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) Maille Dijon Original Mustard
- 2 tbsp (30 ml) bourbon or white wine
- 1 tbsp (15 ml) Maille Honey Dijon Mustard
- 1 tsp (5 g) capers, finely chopped
- 2 garlic cloves, chopped
- 4 veal chops, about 1 inch thick, with bone
- Salt and pepper to taste
Preparation
- In a glass dish, mix all the ingredients, except the meat.
- Add the chops and coat them with the marinade. Cover and refrigerate for 12 to 24 hours. Turn the veal chops once during marination if possible.
- Preheat the BBQ to high. Oil the grill.
- Remove the chops from the marinade and season with salt and pepper. Discard the marinade.
- Reduce the BBQ heat to medium and grill the meat for 4 to 5 minutes on each side for medium-rare or until the desired doneness.
- Serve with potatoes and a vegetable of your choice.