Salsa soak: Veal cutlets with mint chilli salsa

Think marinating is done before cooking? Think again.

Veal cutlets are great for grilling or barbecuing and their flavour is enhanced with herbs and marinades. I marinate the Italian-style cutlets after cooking — the herby olive oil mixes with the hot juices from the meat and creates an instant sauce.

Veal cutlets with mint chilli salsa

2 veal rib cutlets (about 2cm thick)

1 tablespoon olive oil

1 clove garlic, finely chopped

1 teaspoon fresh mint, chopped

Combine oil, garlic and mint and brush over cutlets. Season each then set aside for 15 minutes (or marinate in fridge for up to 2 hours). Heat a large cast-iron or heavy frying pan over medium-high heat. Cook cutlets for 3-4 minutes each side (for medium). Rest for 5 minutes before serving with mint chilli salsa. Serves 2

Mint chilli salsa

1 red chilli, deseeded and thinly sliced

½ cup roughly chopped fresh mint

6 cherry tomatoes, chopped

1 garlic clove, chopped

1½ tablespoons extra virgin olive oil

1 teaspoon lemon juice

Combine chilli, mint, tomatoes and garlic in a bowl then stir in olive oil and lemon juice. Season with salt and pepper.

Italian-style veal cutlets

2 veal rib cutlets

2 tablespoons extra virgin olive oil, plus more for brushing

2 cloves garlic, crushed

1 tablespoon chopped rosemary leaves

¼ cup sage leaves

Heat a barbecue or a large cast-iron or heavy frying pan over medium-high heat. Brush each cutlet with a little olive oil and season with salt and freshly ground black pepper. Cook cutlets for 3-4 minutes each side (for medium). While the meat is cooking, combine olive oil, garlic, rosemary and sage leaves. When the cutlets are cooked, transfer them to a warm tray and pour over the olive-oil mixture, turning the meat so it is well coated. Rest for three minutes, turning a few times. Spoon the juices and oil over the cutlets and serve. Serves 2

davidherbertfood.com