Grilled Veal Cutlets with Caper Vinaigrette
Prep: 15min
|
Servings: 4
|
Cook: 10min
Veal cutlets grilled with a fresh caper vinaigrette is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 veal cutlets (about 3 cm thick)
- 4 thyme sprigs
- 3 Garlic cloves
- coarse Sea salt
- Pepper (freshly ground)
- 130 ml olive oil
- 2 tbsp capers
- 2 tbsp lemon juice
- sugar
Instructions
-
1.
Wash the cutlets, pat dry and combine with thyme, one peeled garlic clove, salt, pepper and about 8 tbsp olive oil in a bowl. Cover and marinate in the refrigerator for at least 1 hour.
-
2.
Remove from the fridge, let drain and grill over high heat, turning every few minutes, for about 10 minutes. Grill the thyme sprigs alongside to infuse aroma. Roughly chop the capers. Peel the remaining garlic and press through a press. Mix both with the remaining olive oil, lemon juice, salt, pepper and sugar.
-
3.
Arrange the cutlets on plates and drizzle with some vinaigrette before serving.
