Costoletta del Curato

Veal Chops with a Mustard Herb Sauce

This veal dish is a specialty from Orvieto, in Umbria, traditionally prepared only in May. The recipe is “secret” in that each restaurant has its own version of the sauce, which may be enlivened by as many as eighteen different herbs. Suspecting that in this case less may be more, we use only four herbs. You, however, may be as inventive as the folks in Umbria and create your own combinations. Try oregano, summer savory, thyme, or rosemary.


  • 3 cups Veal Stock or combination Veal and Chicken Stocks, reduced to cups
  • ¼ cup Square One Hot Mustard (recipe follows)
  • 2 tablespoons each chopped fresh tarragon, parsley, mint, and sage
  • Salt and freshly ground pepper
  • 6 veal loin chops, ¾ to 1 pound each and about 1 inch thick
  • 2 tablespoons olive oil


Combine the stock, mustard, and herbs in a saucepan. Heat to simmering and simmer about 3 minutes. Season to taste with salt and pepper.

Heat the grill or broiler. Brush the chops with oil and sprinkle lightly with salt and pepper. Grill or broil until medium-rare, 4 to 5 minutes each side. Spoon the sauce over the chops and serve.