Frank’s Veal Cutlets Milanese

This past Friday – December 12th – would have been Frank Sinatra’s 99th birthday, so once again we celebrated ‘The Chairman of the Board’ – this time by hosting a commemorative luncheon (broadcast on SiriusXM’s ‘Siriusly Sinatra’ channel and hosted by Steve Tyrell).

Our special menu that afternoon featured many of Frank Sinatra’s favorite dishes, among them:

Serves 8

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• ½ small Italian stale baguette (about ½ pound)
• 2 tablespoons freshly grated Parmigiano-Reggiano
• Pinch of oregano
• ¼ cup minced flat-leaf parsley
• 1 cup plus 3 tablespoons olive oil
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 8 veal cutlets (about 1¼ pounds), pounded thin to slightly less than ¼ inch
• Salt and freshly ground black pepper to taste
• 1 lemon cut into 8 wedges

Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the 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 the salt and pepper.

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. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Heat 1 cup of the oil in a large nonstick skillet over medium-high heat (to a frying temperature of 350 F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd 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.



© 2014 by Patsy's Italian Restaurant. All rights reserved.
Recipe Categories: Meat
Serves: 8 servings
Difficulty: moderate