FRANK SINATRA'S FAVORITE RESTAURANT
PATSY'S, NEW YORK
WEST 56th STREET
FRANK SINATRA & AVA GARDNER
MANGIA BENE !!!
Frank Sinatra loved Veal Milanese. His Dad Marty used to make it for young Frank and Sinatra ate Veal Milanese over a thousand times at his most favorite restaurant in the World, PATSY'S of NEW YORK on West 56th Street .. Franks other favorites were; Clams Posillipo, Spaghetti & Meatballs, SUNDAY SAUCE, and Rigatoni Marinara ...
See Daniel Bellino Zwicke's book "SUNDAY SAUCE" When Italian-Americans Cook for recipes of Sinatra's favorite dishes and recipes for SUNDAY SAUCE alla SINATRA and DOLLY SINATRA'S MARINARA ..
And MANGIA BENE !!!
VEAL MILANES RECIPE alla SINATRA
INGREDIENTS
- 2 cups Bread Crumbs (Plain)
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 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
- 4 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
DIRECTIONS
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.
VEAL MILANESE
FRANK'S WAY "THIN & CRISPY"
SINATRA & BELLINO
"No CAPPUCCINO"
Daniel Bellino Zwicke
is a cookbook author and culinary writer who has documented Frank Sinatra’s deep connection to Italian-American cuisine, particularly his love for . According to Daniel Bellino Zwicke, Sinatra frequented Patsy's on West 56th Street in New York where he famously ordered his Veal Milanese pounded extra thin, and served crispy.FRANK SINATRA'S Favorite Dining Habits
In his books like Sinatra Sauce and Sunday Sauce, Bellino Zwicke shares that Sinatra’s perfect meal often involved specific pairings and rituals:
- The Meal: His go-to order at was with a side of Clams Posillipo.
- Preparation: He preferred the veal lightly garlicked and accompanied by a simple arugula salad.
- Drink of Choice: He typically paired these meals with Jack Daniel’s (specifically a "3-2-1" or a Rusty Nail cocktail).
- A "1,000 Times" Meal: It is said that Sinatra ate at Patsy's over a thousand times during his life, often occupying his own private table.
- Related Cookbooks by Daniel Bellino Zwicke
- If you are looking for the specific recipes or stories Bellino Zwicke has written about Sinatra, they are featured in these titles available through retailers like Amazon:
Sinatra Sauce
: A 2024 edition focusing on recipes and anecdotes from Sinatra's favorite Manhattan spots.
SINATRA SAUCE
The COOKBOOK
COOK & EAT LIKE FRANK
PASTA - VEAL MILANES
MEATBALLS & MORE ...
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
