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Frank’s Veal Cutlets Milanese

9/4/2015

17 Comments

 
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



  • 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
17 Comments
Yvonne brady
11/1/2015 04:16:31 pm

Please post more recipes your restaurant is so famous I live in New England I can only get there once every year and posted recipes brings more attention to your restaurant and allows more of my friends to want to come with me on my visit to phenomenal restaurant.

Reply
Mary Meyers
1/4/2020 09:12:34 am

I recently heard about your restaurant from a high school friend who was makings your minestrone soup that he raved about. Would it be possible to get on a list for more of your recipes and /or even purchase a cookbook if you have one? Don't know if I'll ever make it to your establishment, but will definitely put it on my list if I can get to NYC! Thank you for any response. Happy and healthy 2020 to everyone there!!

Peg

Reply
Elizabeth Proulx
5/27/2016 12:49:29 am

Plz post veal meatballs YUM. I live in MT, I hope to come to your restaurant, Frankie will always be my idol. He thru me a rose at a small venue. IN LOVE MAN.THX

Reply
Tim O
1/31/2017 01:53:00 pm

I recently ate here for the first time and had the chicken cacciatore ON the bone. It was phenomenal. Sal told me how it was made but after wine at dinner and then going out afterwards....I forgot. Could you post or email me.

Thx!

Reply
anne from patsy's link
1/31/2017 02:15:04 pm

hi tim absolutely i would be happy to email it to you.

Reply
Rosalia Guarino
10/9/2023 11:33:44 am

https://www.patsys.com/recipes/franks-veal-cutlets-milanese
Please help me with some of these recipes. I’m on a fixed income as a senior and I have cancer and I’m all alone. I’d love to cook some happiness. I have not been to NYC since the 80’s. I cannot afford to travel either. If you could send me some of Frank Sinatras favorite recipes I’d be so happy. I am 50% Sicilian. I thank you, God Bless

Reply
Hugh Morrow
10/18/2024 10:24:54 am

I would love to have some of your outstanding recipes 🙏🏻

Reply
Bill Biviano link
3/9/2017 05:59:28 am

No restaurant does Calamari like Patsy's. The baked stuffed entrée as well as the Calamari sauce are fantastic. I dine at Patsy's whenever my family or I travel to NYC and the Calamari is consistently fabulous! Thanks! Bill Biviano

Reply
Mark Wetmiller
8/20/2017 09:42:33 am

Do you have a recipe for veal martini? Thanks

Reply
Jesus Gonzalez
12/18/2017 07:21:50 pm

Will be in NYC with my wife and two boys celebrating Christmas and New Years, won't miss visiting Patsy's this time!

Reply
CONSTANCE FERRENTINO link
11/27/2018 09:32:58 am

I am an 86 year old senior, I live on Long Island, and I no longer can go into the City. I tried to print the recipes I saw on Patsy's website but was not able to print them. There were words, etc. that had writing over the words and I could not read the recipe. Could someone tell me how I can print them. Please advise. Thank you for your kind assistance.

Reply
anne
11/27/2018 10:49:03 am

Serves 8

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.

Serves: 8 servings

Reply
Martha Reyes
2/17/2020 03:18:46 pm

Would love to receive recipes!! We live on a ranch near Fredericksburg, Texas and are looking forward to dining with you tonight! I will purchase a cookbook!

Reply
Frank Cuzzone
8/7/2020 11:51:13 am

The other day I was lamenting the years past, my younger days and my teenage years. I remember on Sundays my dad would drive me, my mother, and brother to NYC to break the monotony of small city life here in Springfield, MA. He had a special place in his heart ( and palate) for Patsy's, and so did the rest of us.
One Sunday, a group of waiters emerged with privacy screens and set them up near a table situated by the kitchen door. We all noticed the activity among the wait staff, so my father asked our waiter "Hey, who IS that over there?". Our waiter, hesitantly informed us that it was Frank Sinatra, and that he loved Patsy's because the food reminded him of his mother's, cautioning us not to violate his privacy, which we did not.
All my family is gone now, and I fully intend to visit you once again, solo this time and I only hope I won't be overcome with the memories of the fine food, the company, and the thrill of being in the same room with such a legend. Thank you so much for the memories and I hope to see you soon.

Reply
Rose W link
1/18/2021 09:48:35 pm

Great rreading your blog post

Reply
Len Marma
9/28/2022 06:40:58 pm

I am an 85 year old and was born and raised on W.56 and 10th Ave. I was introduced to Patsys at an early age. My father and my uncle used to meet at Patsys for an after-work cocktail in the 60s and 70s. My uncle and my mother worked across the street for many .years..she died at 89 years still on w. 56th. I live in Mass. now and visit Patry's at least once a year with my wife who has grown to call it her favorite restaurant anywhere. I am happy to say that nothing has changed...still the BEST!

Reply
Simone DiMarco
1/28/2024 11:02:27 am

My love of Italian cuisine (I'm Sicilian and Italian) and the amazing Frank Sinatra whom I share the same birthday with (12-12) brought me to Patsys on a trip to NYC for my birthday. Of course, we celebrated my milestone birthday that year with an amazing meal and dessert at Patsys who still celebrated Frank's birthday as well which was the icing on the cake! Everything was absolutely delicious and a birthday I will never forget. Its been almost 20 years since that trip and I'm still thinking about the food and when I will be able to dine there again. Not only was the food to die for, the service was exceptional and the staff went above and beyond to make my birthday so special. If it weren't for Frank I'd never have known about Patsys being that I live on the other side of the country! But I will forever be grateful as that was the last milestone birthday I was able to celebrate with my mom who made all the arrangements for our trip and the reservations at Patsys. Thank you for being part of one of the best and most delicious days of my life!

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