Name: La Costoletta del Curato (Veal Chop of the Priest)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tbsp extra virgin olive oil; 50 g mild mustard; juice of ½ lemon; 150 g mixed fresh herbs; 4 veal cutlets, about 180g each; salt and pepper; 3-4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In Italy, as we know, the clergy treat themselves proverbially well. You will find this recipe on the restaurant menus in Orvieto during May, when wild herbs are available in the fields.”

Ingredients

3-4 tbsp olive oil
4 veal cutlets, about 180g each

Method

To prepare the sauce, put the herbs in a mortar and pound with the pestle, dribbling in the extra virgin olive oil gradually as you reduce the herbs to a paste. Add the mustard, lemon juice, and salt and pepper to taste; mix well.

Heat the olive oil in a large frying pan, add the veal cutlets and fry for about 6-8 minutes on each side until cooked. Spread the cold herb sauce on top of t