These veal cutlets, served with a creamy potato purée and a green salad, make for a perfect Sunday lunch. The burnt butter, which matches the mild flavour of the veal, has additional piquancy thanks to the olives and anchovies. This sauce also works with a fresh piece of barbecued fish, such as bar cod, hapuku, bass grouper or blue-eye trevalla.

Serves 4

4 x 300g veal cutlets
sea salt
extra virgin olive oil
150g butter
15 sage leaves
12 cherry tomatoes, quartered
2 tsp salted baby capers, rinsed
4 anchovies, chopped
1⁄2 cup pitted black olives
1½ tbsp lemon juice

1. Remove the cutlets from the fridge 1 hour before cooking to allow meat to reach room temperature.