Veal Cutlets With Sage Butter
  1. In a bowl, combine the butter, juice, herbs and pepper to make a smooth paste.
  2. Place on piece of plastic wrap and shape into a roll 2.5 cm / 1 inch in diameter. Refrigerate at least 2 hours.
  3. Preheat oven to 190°C / 375°F.
  4. Preheat a ridged stove-top grill over medium-high heat for 5 minutes. Sear the cutlets two at a time, turning once to mark both sides. Transfer to a baking dish.
  5. Bake about 5 minutes. Cut the cold butter into 0.5-cm / 1/4-inch slices.
  6. Serve cutlets on heated plates topped with slices of the herbed butter.