The Legacy Cutlets

The Legacy Cutlets — golden, pan-fried veal cutlets seasoned with Let’s Get After It Rub, served over slow-simmered ziti in red sauce. Built on flavor. Served with respect.

Ingredients

For the Cutlets

• 4 veal cutlets (about ¼″ thick)
• 1 tbsp Let’s Get After It Rub
• 1 cup all-purpose flour
• 1 tsp Let’s Get After It Rub (for flour)
• 2 eggs, beaten
• 1½ cups Italian-style breadcrumbs
• ¼ cup grated Pecorino Romano
• Neutral oil for frying
• Lemon wedges (optional)

For the Ziti in Red Sauce

• 1 lb ziti
• 3 tbsp olive oil
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (or more to taste)
• 1 tbsp Chef Paddy’s Italian Table Blend
• 1 (28 oz) can Bianco Di Napoli whole peeled tomatoes, crushed by hand
• 1 tbsp tomato paste
• ⅓ cup dry white wine
• 3 tbsp unsalted butter
• ½ yellow onion, peeled and left whole
• ½ tsp sugar (or to taste)
• Salt to taste
• Fresh basil, torn (optional)
• Grated Pecorino Romano or Parmesan, for serving

Instructions

1. Make the Cutlets: Pat veal cutlets dry and season both sides with Let’s Get After It Rub. Rest 10 minutes. Set up three stations: flour (mixed with Let’s Get After It Rub), eggs, and breadcrumbs with Pecorino. Dredge, dip, coat, and press to adhere. Fry in ¼″ oil over medium heat for 2–3 minutes per side until golden. Drain on paper towels.
2. Cook the Ziti: Bring 4–6 quarts of water to a boil. Salt aggressively (1½–2 tbsp per gallon). Cook just shy of al dente. Reserve ½ cup pasta water and drain.
3. Make the Red Sauce: Heat olive oil. Sauté garlic and red pepper flakes. Add tomato paste and cook until deepened. Deglaze with white wine. Add tomatoes, Italian Table Blend, butter, sugar, and onion. Simmer 20–25 minutes. Remove onion. Adjust seasoning.
4. Finish the Pasta: Add ziti to sauce. Simmer 2–3 minutes. Use pasta water to loosen if needed. Finish with basil and cheese.
5. Plate: Ziti down first. Cutlets on top. Lemon on the side. Serve hot.

Chef Paddy’s Tip

• Season every layer: Let’s Get After It builds the base, while Italian Table Blend carries the sauce. That’s how you stack real flavor.
• Finish pasta in the sauce. Always. That’s where it becomes a dish—not just noodles and sauce.
• Cook just shy of al dente—ziti should still have a slight bite before it finishes in the sauce.

Let’s cook with heart and hustle.