Post by marlaoh on May 20, 2003 5:48:32 GMT -6
FRANK SINATRA’S VEAL CUTLETS MILANESE
Serves 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.
Serves 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.