Frank Sinatra's Fave Veal Milanese Recipe

This was one of Ol’ Blue Eyes’ favorite dishes!
veal milanese
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In honor of Frank Sinatra’s Birthday coming up on December 12th, Patsy’s Italian Restaurant, known for years as Frank’s favorite Italian Restaurant is sharing some of Ol’ Blue Eyes’ favorite dishes like this Veal Milanese.

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years. Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in New York, he would visit the restaurant usually more than once with all of his friends. His legacy lives on in the restaurant till this day.

Ready in
40 m
8
Servings
495
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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 1 ¼ pounds), pounded this to slightly less than ¼ inch
  • Salt and freshly ground black pepper to taste
  • 1 lemon cut into 8 wedges

Directions

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 flame (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.

Nutritional Facts

Total Fat
38g
59%
Sugar
2g
N/A
Saturated Fat
7g
35%
Cholesterol
89mg
30%
Protein
16g
33%
Carbs
22g
7%
Vitamin A
35µg
4%
Vitamin B12
0.8µg
13.5%
Vitamin B6
0.3mg
13.4%
Vitamin C
6mg
11%
Vitamin D
0.3µg
0.1%
Vitamin E
5mg
25%
Vitamin K
51µg
64%
Calcium
80mg
8%
Fiber
1g
5%
Folate (food)
34µg
N/A
Folate equivalent (total)
87µg
22%
Folic acid
31µg
N/A
Iron
3mg
14%
Magnesium
28mg
7%
Monounsaturated
25g
N/A
Niacin (B3)
6mg
28%
Phosphorus
190mg
27%
Polyunsaturated
4g
N/A
Potassium
244mg
7%
Riboflavin (B2)
0.4mg
21.5%
Sodium
383mg
16%
Thiamin (B1)
0.3mg
20.9%
Zinc
2mg
14%