Ingredients
Units
Scale
- The following 18 herbs – minced and enough combined to equal 2/3 cup in a proportion that you like most:
- Use more of these:
- Basil
- Chervil
- Mint
- Chives
- Marjoram
- Italian Parsley
- Use a modicum of these:
- Tarragon
- Borage
- Dill
- Celery Leaves
- Oregano
- Nepitella (a wild Italian mint)
- Thyme
- Use less of these:
- Sage
- Fennel Fronds
- Ramp Leaves
- Mustard Leaves
- Dandelion Leaves
- For Cooking:
- 3–4 tbsp olive oil
- 4 veal cutlets, about 180g/ 1/2 pound each
- Sauce:
- Mixed fresh herbs from above
- 4 tbsp extra virgin olive oil
- 50g mild mustard
- juice of 1/2 lemon
- salt and pepper
Instructions
- 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 the cutlets and serve at once.
