Recipe
Do try this at
home In Italy, as we know the clergy treat themselves proverbially well. Gather together as many herbs as you can find for this recipe, but go easy on the more pungent varieties. Antonio Carluccio
Ingredients 3–4 tbsp olive oil 4 veal cutlets, 180g each Sauce 150g mixed fresh herbs 4 tbsp extra virgin olive oil 50g mild mustard Juice of 1⁄2 lemon Salt and pepper Method 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.
La
Costoletta del
Curato
© Italia 2005
(Veal Chop of the Priest)
32
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