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


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:
  • 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

Instructions

  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.
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