In honor of what would have been Frank Sinatra’s 102nd birthday, we bring you recipes from his favorite haunt, Patsy’s Italian Restaurant of New York®. This recipe for Frank’s Veal Cutlets Milanese is an Italian classic.
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- 1/2 Italian stale baguette, small (about 1/2 pound)
- 2 tablespoons Parmigiano-Reggiano, freshly grated
- Pinch Oregano
- 1/4 cup Flat-leaf parsley, minced
- 1 cup plus 3 tablespoons Olive oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper, freshly ground
- 1/2 cup All-purpose flour
- 2 Eggs, large, beaten
- 8 Veal cutlets (about 1-1/4 pounds), pounded
- To taste Salt and freshly ground black pepper
- 1 Lemon, cut into 8 wedges
- 1 Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs.
- 2 Transfer crumbs to a large bowl and stir in the cheese, oregano and parsley. Gradually add 3 tablespoons of oil, stirring until thoroughly combined. Season with salt and pepper to taste.
- 3 Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate.
- 4 Coat each veal cutlet in the flour, then the beaten eggs, and then bread crumbs, patting with the palm of your hand to ensure adhesion.
- 5 Heat 1 cup of the oil in a large no-stick skillet over medium/high flame (to a frying temperature of 350F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute.
- 6 Do not crowd the pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.