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Frank Sinatra's Veal Cutlets Milanese

From Sal Scognamillo's Patsy's restaurant
/ Source: TODAY

Servings: 8


  • 1/2 small Italian stale baguette (about 1/2 pound)
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • Pinch of oregano
  • 1/4 cup minced flat-leaf parsley
  • 1 cup plus 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 8 veal cutlets (about 1 1/4 pounds), pounded thin to slightly less than 1/4 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 into fine crumbs. Transfer the crumbs into 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.

Spread the flour onto a large plate, plate 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 flame (to a frying temperature of 350 degrees F.) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. 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.