Name: Veal cutlets with mixed herb salsa verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 62.50 ml chopped fresh continental parsley; 20.00 ml chopped fresh basil; 20.00 ml chopped fresh oregano; 2 anchovy fillets, drained, finely chopped; 3 tsp capers, finely chopped; 1 garlic clove, crushed; 60ml (1/4 cup) extra virgin olive oil; 42.00 gm fresh lemon juice; 4 (250g each) veal cutlets, trimmed; 18.20 gm olive oil; 275g pkt baby roma truss tomatoes; Small fresh herbs, to serve

Veal cutlets with mixed herb salsa verde

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Italian herbs enhance grilled veal for a robust flavor.

Ingredients:

62.50 ml chopped fresh continental parsley
20.00 ml chopped fresh basil
20.00 ml chopped fresh oregano
2 anchovy fillets, drained, finely chopped
3 tsp capers, finely chopped
60ml (1/4 cup) extra virgin olive oil
42.00 gm fresh lemon juice
4 (250g each) veal cutlets, trimmed
18.20 gm olive oil
275g pkt baby roma truss tomatoes
Small fresh herbs, to serve

Instructions:

Mix together the parsley, basil, oregano, anchovy, caper, garlic, extra virgin olive oil, and lemon juice in a bowl. Season with pepper and cover with plastic wrap.
Heat up your barbecue grill or chargrill on high heat. Drizzle the lamb with half of the olive oil, then season it with salt and pepper. Grill the lamb for 2-3 minutes on each side for a medium doneness, or longer to your preference. Once done, transfer the lamb to a plate, cover it with foil, and let it rest for 5 minutes before serving.
Cut the tomato truss into quarters using scissors. Drizzle with the remaining olive oil, then season with salt and pepper. Cook for 2-3 minutes, turning occasionally, until the tomato softens slightly and gets a light char.
Arrange the lamb and tomato on individual plates. Drizzle with the flavorful salsa verde, fresh basil, and parsley.

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