Grilled Veal with Lime Sauce

A rather healthy grilled meat version for tonight's dinner.  This dish is served with Grill Peppers stuffed with Feta Cheese & Dried Tomatoes.

Ingredients (serves 4):
4 veal cutlets à 200 g each (without bones) or other cuts
a stalk of fresh thyme
2 tbsp olive oil
ground pepper and salt to taste

Sauce Ingredients:
4 tbsp olive oil
4 tbsp lime juice
zest from 1 lime
1 pip garlic
2 tbsp capers (optional - I omit these out because my two boys dislike them)
1 pce anchovy fillet (Sardellenfilet) from glass (add 2 pcs if capers are not used)

Method:
Wash veal cutlets with cold water and pat dry with kitchen paper.  Wash, pat dry thyme and pluck the leaves.  Brush veal cutlets with olive oil and season with pepper and thyme to taste.  Marinate covered for about one hour.

In a small bowl. mix olive oil, lime juice and zest together.  Peel and mince garlic.  Add minced garlic to mixture and mix well.  Chop capers (if using) and anchovy fillet.  Add to bowl and mix well.  Leave aside.

Preheat grill.  Season the veal cutlets with salt to taste and grill for 8 to 12 minutes (both sides altogether).  Add 1 tbsp of sauce on veal cutlets before serving.

Bon Appetit!