Chef Lance Cowart: Barbecued Mustard Veal Cutlets
(1/4 cup) dry white wine
2 tbs tamari (wheat-free soy sauce)
1 tbs wholegrain mustard
1 garlic clove, crushed
4 (about 225g each) veal cutlets, excess fat trimmed
Salt & freshly ground black pepper
Panzanella salad, to serve
1.Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
2.Add the veal cutlets and toss to coat in the marinade. Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
3.Preheat a barbecue grill or chargrill pan on high. Remove the veal cutlets from the marinade and reserve the marinade. Season veal cutlets with salt and pepper. Cook on grill for 2 minutes each side. Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking. Divide the veal cutlets among serving plates and serve with panzanella salad.