Neil Perry’s barbecued veal cutlets with tomato and sage burnt butter

1. Remove the cutlets from the fridge 1 hour before cooking to allow meat to reach room temperature.

2. Heat the barbecue (or a grill pan) until extremely hot. Season each side of the cutlets with sea salt, drizzle with olive oil and cook one side for about 8 minutes, rotating the cutlets 90 degrees halfway through the cooking time to create a criss-cross pattern. Turn cutlets over and cook for another 5 minutes. Remove from the heat and set aside to rest somewhere warm.

3. Place butter in a saucepan and heat until it begins to foam (to make things easier you could do this on top of the barbecue; just turn the heat down first). At this point, add the sage and crisp the leaves. Then add tomato, capers, anchovy and olives, and take the butter to a nut-brown shade. Squeeze in the lemon juice and season to taste.

4. Spoon the sauce over the cutlets and serve with potato puree and a green salad.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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