Back to Recipe Menu

Mostarda di Frutta (Italian sweet mustard fruits) with veal cutlets



  • To make the Mustard Fruits, put the dried fruit and apples with the mustard, mustard seeds, cayenne, sugar, water, bay leaves, salt and vegie oil in a large heavy-bottomed pot. Mix well and gently cook for about 35-40 mins until the liquid is reduced, the apples are tender and the dried fruit has plumped. Set aside to cool.
  • When ready, panfry the seasoned veal cutlets in a layer of hot oil.
  • Serve the cutlets with a good dollop of the Mustard Fruits and your favourite steamed green vegies on the side.




  • cooking oil spray
  • 225 gm dried apricots, quartered
  • 125 gm dried cherries, halved
  • 4 Granny Smith apples, cored, peeled & diced
  • 3 tbsp Dijon mustard
  • 2 tbsp black mustard seeds
  • ¼ tspn cayenne
  • 1½ cups white sugar
  • 3 cups cold water
  • 2-3 bay leaves
  • sea salt & freshly ground pepper
  • 2 tbsp vegetable oil
  • 4 veal cutlets
  • olive oil


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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm