Name: Veal cutlets with anchovy garlic butter.
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Veal cutlets with anchovy garlic butter; 1 lemon, zested; 8 (1.3kg) veal cutlets; 2 clove garlic, crushed; 1 tablespoon fresh sage leaves; 1/4 cup (60ml) extra virgin olive oil; salt and freshly ground black pepper; Anchovy garlic butter; 4 whole anchovy fillets, drained; 1 clove garlic, crushed; 125 gram butter, softened; 1 teaspoon finely chopped fresh sage

Veal cutlets with anchovy garlic butter.

The classic French combination of tender veal cutlets and creamy, fragrant anchovy garlic butter is perfect for a special dinner with friends.

Serves 4

Cook

15M

Marinate

Ingredients

Veal cutlets with anchovy garlic butter

1 lemon, zested

8 (1.3kg) veal cutlets

2 clove garlic, crushed

1 tablespoon fresh sage leaves

1/4 cup (60ml) extra virgin olive oil

salt and freshly ground black pepper

Anchovy garlic butter

4 whole anchovy fillets, drained

1 clove garlic, crushed

125 gram butter, softened

1 teaspoon finely chopped fresh sage

Method

Veal cutlets with anchovy garlic butter

1.Combine cutlets, garlic, sage, lemon zest and oil in a large bowl; toss to coat. Cover, refrigerate for 3 hours or overnight.

2.Sprinkle cutlets with salt and pepper. Cook cutlets on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

3.To make anchovy garlic butter, pound or chop anchovy and garlic together to form a paste. Beat butter in a bowl with a wooden spoon until smooth, then beat in anchovy paste and sage until combined.

4.Serve veal cutlets with anchovy garlic butter.