Name: Veal cutlets with sage and garlic butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium lemon (140g); 2 clove garlic, crushed; 1 tablespoon fresh sage leaves; 1.4 cup (60ml) olive oil; 8 veal cutlets (1kg); Garlic butter; 125 gram butter, softened; 2 clove garlic, crushed; 4 drained anchovy fillets, chopped finely; 1 teaspoon finely chopped fresh sage

Veal cutlets with sage and garlic butter

Tender and flavoursome veal cutlets with sage and garlic butter - the perfect balance of flavours for dinner tonight!

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 medium lemon (140g)

2 clove garlic, crushed

1 tablespoon fresh sage leaves

1.4 cup (60ml) olive oil

8 veal cutlets (1kg)

Garlic butter

125 gram butter, softened

2 clove garlic, crushed

4 drained anchovy fillets, chopped finely

1 teaspoon finely chopped fresh sage

Method

1.Peel rind thinly from lemon; cut rind into long, thin strips. Combine lemon with garlic, sage, oil and veal in large bowl. Cover; refrigerate 3 hours or overnight.

2.Make garlic butter: Combine ingredients in small bowl; season to taste.

3.Cook veal on heated oiled grill plate (or grill or barbecue). Serve with garlic butter.

Serve with a mixed leaf salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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