Veal cut­lets with an­chovy dress­ing

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 22 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

4 x 250g veal cut­lets 1 bunch (125g) rocket, to serve

BUT­TER­MILK MARI­NADE

1 cup (250ml) but­ter­milk 1 ta­ble­spoon Di­jon mus­tard ¼ cup (60ml) marsala 1 ta­ble­spoon finely grated le­mon rind ½ tea­spoon sea salt flakes

AN­CHOVY DRESS­ING

3 an­chovy fil­lets, chopped finely 1 ta­ble­spoon bal­samic vine­gar 2 ta­ble­spoons le­mon juice 1 tea­spoon finely grated le­mon rind 2 ta­ble­spoons ex­tra vir­gin olive oil ½ cup flat-leaf pars­ley leaves 1 cup basil leaves, torn 1 ta­ble­spoon baby salted ca­pers, rinsed 250g small mixed heir­loom toma­toes, halved

1 BUT­TER­MILK MARI­NADE Com­bine all the in­gre­di­ents in a medium bowl, whisk to com­bine. 2 Place the veal in a medium shal­low con­tainer (or large re­seal­able bag) and pour over the But­ter­milk Mari­nade. Cover

and re­frig­er­ate for 3 hours or overnight. Re­move the veal from re­frig­er­a­tor 1 hour be­fore cook­ing. 3 AN­CHOVY DRESS­ING Com­bine all the in­gre­di­ents in a medium bowl. 4 Pre­heat a bar­be­cue or grill pan to medium-high. Drain the veal from the mari­nade. Place the veal onto the grill and cook for 5 min­utes. Turn the veal over and cook for a fur­ther 5 min­utes. Turn the bar­be­cue off; lightly wrap the cut­lets in foil and sit to one side of the bar­be­cue for a fur­ther 5 min­utes. 5 Serve the veal cut­lets with rocket leaves and the An­chovy Dress­ing.

Not suit­able to freeze or mi­crowave.

Veal cut­lets with an­chovy dress­ing

Pep­pered rose­mary lamb chops

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