Costoletta del Curato

Veal Chops with a Mustard Herb Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

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.