• Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
  • Add the veal cutlets and toss to coat in the marinade.
  • Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
  • Preheat a barbecue grill or chargrill pan on high.
  • Remove the veal cutlets from the marinade and reserve the marinade.
  • Season veal cutlets with salt and pepper.
  • Cook on grill for 2 minutes each side.
  • Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking.
  • Divide the veal cutlets among serving plates and serve with panzanella salad.