2. Remove veal from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. 3.

4. Spoon the sauce over the cutlets and serve with potato purée and a green salad. To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times.

To buy: 2 (6-ounce) veal cutlets, 1 small package crumbled Gorgonzola cheese, 1 small package fresh or dried linguine, 1 bunch parsley, 1 small jar sweet pimento.

Ingredients 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 ½ cup pitted black ...