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 seasoning
• 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 1 tsp Let’s Get After It Rub - Beaten eggs - Breadcrumbs mixed with Pecorino Romano Dredge in flour, dip in egg, coat in breadcrumbs, and press to adhere. Heat ¼″ oil in a skillet over medium heat. Fry 2–3 minutes per side until golden and crisp. Drain on paper towels.
2. Cook the Ziti: Bring at least 4 to 6 quarts (1 to 1.5 gallons) of water to a boil. Add about 1½ to 2 tablespoons of kosher salt per gallon of water. Cook ziti until just shy of al dente. Reserve ½ cup pasta water and drain.
3. Make the Red Sauce: In a wide saucepan, heat olive oil over medium. Sauté garlic and red pepper flakes until fragrant. Stir in tomato paste; cook 1–2 minutes until it deepens in color. Deglaze with white wine and simmer 2 minutes. Add crushed tomatoes, Italian Table seasoning, butter, sugar, and the halved onion. Simmer uncovered for 20–25 minutes. Remove the onion, adjust salt and pepper to taste.
4. Finish the Pasta: Stir cooked ziti into the sauce. Let it simmer 2–3 minutes so the pasta absorbs flavor. Add pasta water as needed to loosen. Finish with torn basil and grated cheese.
5. Plate: Spoon ziti onto the plate. Top with one or two crisp veal cutlets. Add lemon wedge if desired. Serve hot.

Chef Paddy’s Tip

• Season everything—meat, flour, and finish. That’s how you layer real flavor.
• Finishing the pasta in the sauce isn’t optional. It’s what separates a throw-together from a memory.
• Cooking pasta just shy of al dente matters—especially with ziti. Bite into a piece and pay attention to the texture. It should have a slight chew in the center, not mush. You might not see a white dot like in spaghetti, but you’ll feel it. Undercooked? It’ll be tough and chalky. Overcooked? It turns bloated and soft. Finish it in the sauce so it actually absorbs the flavor. That’s how you make pasta that eats like a meal—not a side of afterthought.

Let’s cook with heart and hustle.