Chargrilled veal cutlets

Chargrilled veal cutlets


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Prime young veal cutlets assume a starring role when served grilled or barbecued and topped with herbed butter.

Pat Alburey

Serves: 4 

  • A small bunch of tarragon
  • 1 lemon
  • 125g unsalted butter, softened
  • Sea salt and black pepper
  • 4 well-trimmed veal cutlets, about 600g in total
  • 2 tablespoons olive oil

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat the chargrill or griller.
  2. Chop enough tarragon to give 2 tablespoons; put some sprigs aside for a garnish. Squeeze the lemon to give 2 tablespoons juice.
  3. Beat the butter and chopped tarragon together, then beat in the lemon juice and season well with sea salt and black pepper. Form into a cylinder, wrap in plastic wrap and place in the freezer.
  4. Brush the veal cutlets with oil and a good grinding of pepper on both sides. Place on the char-grill or under the griller and cook for 5–7 minutes each side, until golden brown outside and pink inside.
  5. Serve the cutlets with a slice of tarragon butter on each. Garnish with the reserved tarragon sprigs.


A good accompaniment is sliced capsicum and whole salad onions char-grilled at the same time.


If you prefer, the veal cutlets can be cooked on a hot barbecue.


good source of vitamins A, B group and E, and iron and zinc.

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