Grilled Cutlet
A simple, classic grilled cutlet prepared by coating it in melted butter or salad oil before broiling over a clear, high heat. This colonial-era recipe produces a beautifully charred cutlet with minimal fuss.
Ingredients
- 1 piece cutlet (Use a bone-in chop or cutlet of your choice — lamb, pork, or veal all work well. Ensure it is of even thickness for consistent cooking.)
- 1 small amount melted butter or salad oil (Use just enough to lightly coat the cutlet. Melted butter gives a richer flavour; salad oil (a light neutral oil) works equally well.)
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Instructions
- 1Prepare your grill or broiler so it reaches a high, clear heat before you begin. If using a charcoal grill, allow the coals to burn down until they glow bright orange with no black patches and no visible flame — this is what the recipe calls a 'clear fire'. If using a gas grill or oven broiler, preheat on the highest setting for at least 5 minutes. A properly preheated grill is essential to get a good sear on the cutlet without stewing it.
- 2Immediately before grilling, dip the cutlet in a little melted butter or salad oil, turning it so all surfaces are lightly coated. Do this just before placing it on the grill — the original recipe specifies 'at once', meaning the cutlet should go straight from coating to the heat without delay. This thin coating helps prevent sticking and promotes even browning.
- 3Place the coated cutlet directly on the preheated grill grate or under the broiler. Cook over the high, clear heat, turning once halfway through, until cooked through and nicely charred on the outside. The exact time will depend on the thickness of your cutlet — a thin cutlet (around 1 cm) may need only 3–4 minutes per side, while a thicker one (2 cm or more) may need 5–6 minutes per side. To check doneness, press the centre of the cutlet — it should feel firm but not hard. Remove from the heat and serve immediately.
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