A quick visit to the butchers at David Jones this week and I could not pass up these cracking milk fed veal cutlets. By first pan frying and then baking in the oven the meat was so tender and sweet it just melted off the bone.

1.       Pre heat your oven to 180C

2.       To make the dressing, grab a mortar and pestle and throw in the juice of 1 lemon, 1 tablespoon olive oil, the leaves from 1 sprig of fresh rosemary and a pinch of salt. Use the mortar to bash and swirl around the ingredients. You will notice the liquid will take on a light green colour, this is all the flavour from the rosemary leaves permeating through the lemon juice and olive oil. Let sit on the bench at room temperature until the veal is ready.

3.       Using some kitchen twine, tie some string around your veal cutlets (see picture) to help keep the shape.

4.       Rub the cutlets with some olive oil, and season each side with salt and pepper.

5.       Pan fry for a couple of minutes each side until they are nice and brown. You are just trying to colour them not cook them all the way through.

6.       When nice and brown, transfer to an oven proof dish and pop in the oven. 10 minutes for medium-rare, 15 minutes for medium depending on how big your cutlets are.

7.       Remove from the oven and cover with foil – leave rest for 10 minutes – this is a very crucial step.

8.       Take a clean fry pan or grill and place over a medium heat and line with olive oil. Place the capsicum skin side down and fry for a couple of minutes until charred. Turn over and drop in the zucchini. Cook both sides until light brown and remove to your plates.

9.       When your cutlets have finished resting, snip off the string with scissors and plate them up.

10.   Pour over any remaining resting juices and spoon over 1-2 dessert spoons of the lemon dressing.

Enjoy!