Patsy's Plates:
Sal Scognamillo of famed New York restaurant Patsy's stopped by live to make Frank's Veal Cutlets Milanese.
Patsy's is opening a new location on June 9th at the Atlantic City Hilton Casino. For more information, log onto www.patsys.com.
Patsy's New York restaurant is located at 236 West 56th Street in New York City. For reservations call (212) 247-3491. For more info on Patsy's, log onto their website.
On today's show we made Frank's Veal Cutlets Milanese. The recipe:
FRANK'S VEAL CUTLETS MILANESE
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 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
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.
