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The priest's veal chops


  • Pound the herbs and 2 tspn salt with a mortar and pestle (or in a food processor) until well combined. Then add the extra virgin olive oil, little by little, mixing well between each addition. Add the mustard and ground pepper. Mix well and taste for seasoning. 
  • Then heat a thin layer of olive oil in a large heavy-bottomed pan and gently cook the chops, seasoning once sealed.
  • At the same time, blanch the beans in lightly salted, boiling water until crisp-tender. Drain well and toss with oil and balsamic to taste.
  • Then smear the herb mixture on top of the chops.
  • To serve, arrange the beans on individual plates and top with the chops.
  • from Antonio Carluccio - English chef


  • a good handful of fresh mixed herbs (basil, Italian parsley, mint, etc.)
  • sea salt & freshly ground pepper
  • ¼ cup extra virgin olive oil
  • 1 heaped tbsp Dijon mustard
  • olive oil
  • 4-8 veal chops
  • 24 green beans, topped & tailed
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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