Veal Chop of the Priest
In Italy, as we know, the clergy treat themselves proverbially well. You will find this recipe on the restaurant menus in Orvieto during May, when wild herbs are available in the fields. It was a challenge for me because the exact ‘mixture’ is apparently a secret. The only known fact is that there should be at least 18 herbs. Gather together as many as you can find, but go easy on the more pungent varieties.
- 3-4 tbsp olive oil
- 4 veal cutlets, about 180g each
- about 150g mixed fresh herbs
- 4 tbsp extra virgin olive oil
- 50g mild mustard
- juice of 1/2 lemon
- salt and pepper
- 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.