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Ingredients

1/4 cup chopped fresh continental parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 anchovy fillets, drained, finely chopped
3 teaspoons capers, finely chopped
1 garlic clove, crushed
60ml (1/4 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
4 (250g each) veal cutlets, trimmed
1 tablespoon olive oil
275g pkt baby roma truss tomatoes
Small fresh herbs, to serve

Method

Step 1 Combine the parsley, basil, oregano, anchovy, caper, garlic, extra virgin olive oil and lemon juice in a bowl. Season with pepper. Cover with plastic wrap.
Step 2 Preheat a barbecue grill or chargrill on high. drizzle the lamb with half the olive oil. Season with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. cover with foil and set aside for 5 minutes to rest.
Step 3 Use scissors to divide the tomato truss into 4 portions. Drizzle with the remaining olive oil. Season with salt and pepper. Cook, turning occasionally, for 2-3 minutes or until the tomato softens slightly and is lightly charred.
Step 4 Divide the lamb and tomato among serving plates. Top with the salsa verde, basil and parsley.

Veal cutlets with mixed herb salsa verde

How to make Veal cutlets with mixed herb salsa verde

Ingredients

Method