Frank's Veal Cutlets Milanese

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.

Frank's Veal Cutlets Milanese

Prep Time


Cook Time



8 people

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.

Find other recipes in this series:


  • 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.



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