Kylie Millar’s Veal Cutlets and Herb Stem Gremolata

Name: Veal Cutlets and Herb Stem Gremolata
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Modern
Ingredients: 200 g unsalted butter (softened); 3 anchovy fillets; 1 tbsp capers; Small handful fresh oregano; 5 dill sprigs; 5 flat-leaf parsley sprigs; 10 parsley sprigs; 10 dill sprigs; Zest and juice of 1 lemon; Olive oil; Sea salt; 4 veal cutlets; Fine salt; Rice bran oil (or neutral oil); 2 cloves garlic (crushed with the back of a knife); 1 rosemary sprig; 10 new potatoes (sliced into 1/2 cm discs); 1/4 cup beef stock; 100 g herb butter (chilled, cut into small pieces)

Kylie Millarʼs Veal Cutlets and Herb Stem Gremolata recipe tastes incredible. See ingredients & method below.

Delicious meat that has been raised well and paired with fresh herbs.

Retired dairy cows (cows no longer used for their milk) and veal are seen as a waste product of the dairy industry. A way to create a more sustainable dairy system is to consume these ‘waste products’. Places like Camden Valley Farm in NSW, Australia, offer an incredible example of how to do this. ... More

prep

cook

yield

difficulty

Pairs with

Chianti

Pinot Noir

Media Credit: Delicious Magazine

Ingredients

Herb Butter

200 g unsalted butter (softened)
3 anchovy fillets
1 tbsp capers
Small handful fresh oregano
5 dill sprigs
5 flat-leaf parsley sprigs

Herb Stem Gremolata

10 parsley sprigs
10 dill sprigs
Zest and juice of 1 lemon
Olive oil
Sea salt

Veal Cutlets

4 veal cutlets
Fine salt
Rice bran oil (or neutral oil)
2 cloves garlic (crushed with the back of a knife)
1 rosemary sprig
10 new potatoes (sliced into 1/2 cm discs)
1/4 cup beef stock
100 g herb butter (chilled, cut into small pieces)

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Tips

Herb Butter

Place all ingredients into a food processor and blitz until the herbs are finely chopped and everything is incorporated well into the butter.
Scrape the butter onto plastic wrap and roll to form into a sausage shape. Place in the freezer until ready to use.

Herb Stem Gremolata

Finely chop herbs and stems and place in a bowl.
Add the lemon zest and juice, a splash of olive oil and a pinch of sea salt to the herbs and mix to combine. Set aside.

Veal Cutlets

Allow the cutlets to come to room temperature for around 15 minutes before cooking.
Heat a large cast iron or heavy-based pan over high heat.
Dry the veal and season generously on both sides with salt.
Add oil to the pan. Add the veal and sear on one side for 3 minutes or until well coloured. Repeat on the other side.
Melt the herb butter in the pan. Add the garlic and rosemary and baste the veal generously with the butter for 3 minutes. Turn and baste on the other side. Cook for a further 3–5 minutes for medium-rare or until cooked to your liking.
Remove the veal from the heat and rest on a wire rack for 10 minutes.
While the veal is resting, add the potatoes to the pan with the butter and meat juices and cook on medium-high heat for 5–8 minutes. Add the beef stock and cook for 8–10 minutes or until the potatoes are tender and the liquid has mostly evaporated.
Serve veal with potatoes and gremolata.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Kylie Millar’s Veal Cutlets and Herb Stem Gremolata

Kylie Millarʼs Veal Cutlets and Herb Stem Gremolata recipe tastes incredible. See ingredients & method below.

Delicious meat that has been raised well and paired with fresh herbs.

prep

cook

yield

difficulty

Pairs with

Chianti

Pinot Noir

Ingredients

Herb Butter

200 g unsalted butter (softened)
3 anchovy fillets
1 tbsp capers
Small handful fresh oregano
5 dill sprigs
5 flat-leaf parsley sprigs

Herb Stem Gremolata

10 parsley sprigs
10 dill sprigs
Zest and juice of 1 lemon
Olive oil
Sea salt

Veal Cutlets

4 veal cutlets
Fine salt
Rice bran oil (or neutral oil)
2 cloves garlic (crushed with the back of a knife)
1 rosemary sprig
10 new potatoes (sliced into 1/2 cm discs)
1/4 cup beef stock
100 g herb butter (chilled, cut into small pieces)

Method

Herb Butter

Place all ingredients into a food processor and blitz until the herbs are finely chopped and everything is incorporated well into the butter.
Scrape the butter onto plastic wrap and roll to form into a sausage shape. Place in the freezer until ready to use.

Herb Stem Gremolata

Finely chop herbs and stems and place in a bowl.
Add the lemon zest and juice, a splash of olive oil and a pinch of sea salt to the herbs and mix to combine. Set aside.

Veal Cutlets

Allow the cutlets to come to room temperature for around 15 minutes before cooking.
Heat a large cast iron or heavy-based pan over high heat.
Dry the veal and season generously on both sides with salt.
Add oil to the pan. Add the veal and sear on one side for 3 minutes or until well coloured. Repeat on the other side.
Melt the herb butter in the pan. Add the garlic and rosemary and baste the veal generously with the butter for 3 minutes. Turn and baste on the other side. Cook for a further 3–5 minutes for medium-rare or until cooked to your liking.
Remove the veal from the heat and rest on a wire rack for 10 minutes.
While the veal is resting, add the potatoes to the pan with the butter and meat juices and cook on medium-high heat for 5–8 minutes. Add the beef stock and cook for 8–10 minutes or until the potatoes are tender and the liquid has mostly evaporated.
Serve veal with potatoes and gremolata.

Tips

Herb or compound butter is a great way of using up small amounts of ingredients. It will store for a long time in your freezer and will add a great amount of flavour to meats, veggies, rice or even pastries.