clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Veal Chop of the Priest – La Costoletta del Curato


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:
  • 34 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


  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.

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x