Frank Sinatra 1960s dinner medium
Sinatra's Veal Milanese
Patsy's Italian Restaurant-style veal Milanese with rocket salad, inspired by Frank Sinatra's favourite order.
Prep: 20 min
Cook: 30 min
Serves: 2
#sinatra
#italian-american
#veal
#milanese
#salad
Breadcrumbs
- Tear the ciabatta into chunks and pulse in a food processor until very fine. Tip into a bowl and mix with chopped parsley, grated parmesan, oregano, salt, pepper, and 2 tbsp olive oil to moisten evenly.
Veal Cutlets
- Pound the veal escalopes between sheets of baking paper until about 0.5 cm thick. Season both sides with salt and pepper.
- Set up a breading station with flour, beaten eggs, and the seasoned breadcrumbs. Dredge each cutlet in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing to help them adhere.
- Heat butter and 3 tbsp olive oil over medium heat in a large skillet. Fry the cutlets one at a time until golden and crisp, about 3 minutes per side. Drain on paper towels.
Rocket Salad
- Whisk olive oil, lemon juice, salt, and pepper to make a dressing. Toss rocket, cherry tomatoes, pine nuts, and shaved parmesan with the dressing.
Serve
Plate each veal cutlet with a mound of rocket salad, extra parmesan, and lemon wedges. Add a Rusty Nail cocktail on the side if you want Frank’s full experience.