Veal chop of the priest

Veal chop of the priest

La costoletta del curato

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3-4 tablespoons olive oil
4 veal cutlets, about 180g each

Sauce

Quantity Ingredient
150g mixed fresh herbs
4 tablespoons extra virgin olive oil
50g mild mustard
1/2 lemon, juiced
salt
pepper

Method

  1. 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.
  2. 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 the cutlets and serve at once.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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