Veal cutlets with anchovy dressing
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.