Back to Recipe Menu

BBQ veal cutlets with juniper & fennel


  • Grind the chilli, salt, pepper, garlic, juniper berries and fennel seeds using a mortar and pestle (or in a food processor) until well combined. Add ½-¾ cup oil, mix well and transfer to a large bowl. Add the veal, toss until well coated and marinate for up to 3 hours.
  • When ready, spray the radicchio with oil and cook on a preheated ridged grill (or BBQ) with the veal, brushing with the marinade as you do so and turning now and again.
  • Place the radicchio and veal on individual plates and serve sprinkled with a little fresh oil.


  • 1 small red chilli, seeded & sliced
  • ½ tspn sea salt flakes
  • freshly ground pepper
  • 2 garlic cloves, crushed
  • 10 juniper berries
  • 1 tbsp fennel seeds
  • olive oil
  • 8 veal cutlets
  • 2 radicchio, cleaned & halved lengthways
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm