This dish is divine with the nutty flavour of burnt butter. I love this simple sauce with both seafood and veal; it accentuates the delicate nature of both. This dish will be as good as the veal you put in it, so buy the best you can afford. I like to serve it with a silky textured potato puree, which can take even more butter so it ends up almost being a super thick sauce. I also like the bean salad with beans subbed out for asparagus, especially from spring to Christmas when asparagus is at its best. Don't worry about the amount of butter in this dish: you don't have it every day so when your spoiling yourself, it's worth doing a good job.
Barbecued veal cutlets with capers and sage
6 x 300g veal cutlets
extra virgin olive oil for drizzling
150g butter, coarsely chopped
2 tsp salted baby capers, rinsed well
15 sage leaves
1½ tbsp lemon juice
potato puree, to serve
1. Heat the barbecue until extremely hot. Season both sides of each cutlet with salt, drizzle with oil and set aside to come to room temperature.
2. Cook the cutlets on one side for about eight minutes, rotating the cutlets 90 degrees halfway through the cooking time so you get a criss-cross pattern. Turn the cutlets over and cook for another eight minutes. Remove from the heat and set aside somewhere warm for a few minutes to rest.
3. Add butter to a saucepan and heat until butter begins to foam (to make things easier you could do this on the top of the barbecue; just turn the heat down first). At this point, add the capers and sage and cook until the butter has browned. Squeeze in the lemon juice and season to taste.
4. Place a cutlet on each plate with some potato puree and serve with a spoonful of sauce.