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

Neil Perry
Perry recommends serving these veal cutlets with potato puree (pictured).
Perry recommends serving these veal cutlets with potato puree (pictured). Photo: William Meppem

These veal cutlets, served with a creamy potato puree and a green salad, make for a perfect Sunday lunch. The burnt butter, which matches the mild flavour of the veal, has additional piquancy thanks to the olives and anchovies. This sauce also works with a fresh piece of barbecued fish, such as bar cod, hapuku, bass grouper or blue-eye trevalla.


4 x 300g veal cutlets

sea salt

extra virgin olive oil

150g butter

15 sage leaves

12 cherry tomatoes, quartered

2 tsp salted baby capers, rinsed 

4 anchovies, chopped

½ cup pitted black olives

1½ tbsp lemon juice


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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