Amirgan's Veal cutlets with anchovy garlic butter

Veal can be marinated a day ahead; butter can be made a day ahead.
Serves 4.

Ingredients
1 lemon
8 small (1.3kg) veal cutlets
2 cloves garlic, crushed
1 tablespoon fresh sage leaves
¼ cup (60ml) extra virgin olive oil
salt and freshly ground black pepper
ANCHOVY GARLIC BUTTER
4 whole anchovy fillets, drained
1 clove garlic, crushed
125g butter, softened
1 teaspoon finely chopped fresh sage

Method
Peel rind thinly from lemon using a vegetable peeler. Cut the rind into long thin strips. (Or, remove rind with a zester.)

Combine cutlets, garlic, sage, rind and oil in a large bowl; toss to coat. Cover, refrigerate for 3 hours or overnight.

Sprinkle cutlets with salt and pepper. Cook cutlets on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

ANCHOVY GARLIC BUTTER: Meanwhile, pound or chop anchovy and garlic together to form a paste. Beat butter in a bowl with a wooden spoon until smooth; beat in anchovy paste and sage until combined.

Serve veal cutlets with Anchovy Garlic Butter.