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Barbecued mustard veal cutlets

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 60ml (1/4 cup) dry white wine
  • 2 tablespoons tamari (wheat-free soy sauce)
  • 1 tablespoon wholegrain mustard
  • 1 garlic clove, crushed
  • 4 (about 225g each) veal cutlets, excess fat trimmed
  • Salt & freshly ground black pepper

Method

  • 1
    Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
  • 2
    Add the veal cutlets and toss to coat in the marinade. Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
  • 3
    Preheat a barbecue grill or chargrill pan on high. Remove the veal cutlets from the marinade and reserve the marinade. Season veal cutlets with salt and pepper. Cook on grill for 2 minutes each side. Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking. Divide the veal cutlets among serving plates and serve with panzanella salad.

Source: taste.com.au

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