We’ve got your weekend BBQ sorted with this awesome veal recipe!

Veal cutlets

“This recipe is a cinch,” says cookbook author Ross Dobson of this creation from his new book King of The Grill (Murdoch Books; $39.99).

“The flavourings are classic and simple, paying respect to the lovely and very special veal cutlets.” We think it’s just the thing to lift a weekend BBQ to a whole new level.

Veal cutletsVeal cutlets with rosemary, anchovies and red wine

Serves 4


1 tablespoon rosemary leaves
3 anchovies
3 garlic cloves, chopped
3 tablespoons olive oil
125 ml red wine
4 x veal cutlets, about 250 g each


  1. Put the rosemary, anchovies and garlic in a mortar with a generous pinch of sea salt and some freshly ground black pepper. Pound until the anchovies are mashed.
  2. Put mixture into a bowl and stir through the olive oil and red wine.
  3. Put the cutlets in a non-metallic dish and pour over the marinade, tossing the cutlets around to coat in the mixture. Cover and then refrigerate for 3 hours or overnight, turning them often.
  4. Remove the cutlets from the fridge 1 hour before cooking.
  5. Preheat the barbecue hotplate or grill to high. Put the cutlets on the hotplate or grill and cook for 5 minutes with the lid closed. They should look quite dark from the marinade. Turn over and cook for another 5 minutes, again with the lid closed.
  6. Turn the barbecue heat off, lightly wrap the meat in cooking foil and sit on the warm lid for 5 minutes. Remove from the lid and rest for another 10 minutes in the foil before serving.