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Veal Cutlets with rosemary, anchovies and red wine
Serves 4 Starters and mains
Ingredients
- 1tbsp rosemary leaves
- 3 anchovies
- 3 garlic cloves, chopped
- 3tbsp olive oil
- 125ml red wine
- 4 veal cutlets, each about 250g
Method
Put the rosemary, anchovies and garlic in a mortar with a generous pinch of sea salt and some freshly ground black pepper. Pound until the anchovies are mashed. Put this mixture into a bowl and stir through the olive oil and red wine.
Put the veal cutlets in a non-metallic dish and pour over the marinade, tossing the cutlets around to coat in the mixture. Cover and refrigerate for 3 hours or overnight, turning them often.
Remove the cutlets from the fridge 1 hour before cooking.
Preheat the barbecue hotplate or grill to high. Put the cutlets on the hotplate or grill and cook for 5 minutes with the lid closed. They should look quite dark from the marinade.
Turn the veal over and cook for another 5 minutes, again with the lid closed. Turn the barbecue heat off, lightly wrap the meat in cooking foil and sit on the warm lid for 5 minutes. Remove and rest for another 10 minutes in the foil before serving.
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