Make Patsy's famous veal Milanese in a New York minute

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Prep time: - minutes | Cook time: - minutes | Serves: -


Much of Italian cuisine is deceptively simple. It focuses on basic techniques and high-quality, fresh ingredients.

It doesn't get much simpler than this veal Milanese from New York institution Patsy's Italian Restaurant, which has been family owned and operated since 1944, and was reportedly Frank Sinatra's favorite restaurant. If it was good enough for Frank, it's good enough for us.

There's not much to this recipe – the key is to get high-quality meat and to pound your cutlets thin. Also, make sure you don't crowd the pan.

The great thing about this Italian classic is that if you have any leftovers, you can use them to make a killer sandwich the next day (Mexican tortas, anyone?).

*Recipe courtesy of The Food Channel.


  • 1/2 loaf stale Italian baguette (about 1/2 pound)
  • 2 tablespoons Parmigiano-Reggiano cheese, freshly grated
  • 1 pinch oregano
  • 1/4 cup Flat-leaf parsley, minced 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 eight 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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