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Carol's Cuisine

November 2, 2009 6:01:04 PM PST
Some chefs won't share their secrets, but Carol Frazzetta is passionate about people knowing how to cook a delicious meal. She has a cooking school on Richmond Road on Staten Island and has been teaching people to cook since 1972. "Everything has to be pleasing to the eye," said Carol.

She first taught cooking to for pay for school, but she loves teaching so much, she's been doing it ever since. So she teaches on Mondays and Tuesdays, and then the rest of the week her teaching kitchen becomes a working kitchen. She serves customers in Carol's Café, created from an old glass factory in 1992. Now it's a Staten Island Institution.

Among the dishes that carol teaches are her classics like the veal schnitzel. She starts will well pounded veal, coats it with seasoned flour and shakes off the excess. Then it's into an egg wash.

"I want it to be thoroughly covered," said Carol.

Then it's coated with seasoned bread crumbs and cooked in oil. Carol's sauce is made with onions, mushrooms, tomatoes and marsala wine.

Vienna Schnitzel

  • 1 lb. boneless top round veal, trimmed and cleaned
  • 2 large eggs
  • 1/2 cup flour
  • 2 cups fresh bread crumbs
  • 2 tb. unsalted butter
  • 2 tb. olive oil


  • Add kosher salt and fresh ground pepper to taste

    Lemon Sauce
  • 2 tb. unsalted butter
  • 2 tb. olive oil
  • 1 onion chopped
  • 1 cup shallots chopped
  • 1/3 cup garlic minced
  • 1 cup sliced mushrooms (shittake or portobello)
  • 1/4 cup dried porcini mushrooms soaked in hot water for 20 min. and then chopped (optional)
  • 1/2 cup marsala wine
  • 2 cups beef stock
  • 2 lemon wedges
  • fresh basil, parsley, oregano,sprig of tarragon leaves
  • 2 tb. unsalted butter to finish


  • Spaetzle

  • 3 eggs beaten until frothy
  • 3 cups sifted flour
  • 1/2 tsp. salt
  • 1/2 tb. baking powder
  • 1cup milk, use only enough to make a thick cake batter
  • fresh chopped herbs, whatever you like


  • Place eggs in a bowl and gradually add flour that has been sifted with the salt until mix is well blended. Add enough to make like cake batter.

    Form the spaetzle:

    Add herbs if you like and taste for seasoning. Add salt if needed.

    To prepare veal:

    Slice veal across the grain into 4 equal pieces. Butterfly each piece by cutting horizontally through the middle of each without cutting all the way through.

    Open each piece amd place between 2 sheets of plastic wrap. Pound meat til it's 1/4" thick. Sprinckle both sides with salt and pepper.

    Put flour, eggs and bread crumbs in 3 separate bowls and dredge the veal first in flour, then egg and then the bread crumbs.

    Transfer cutlets to cooking rack with a cookie sheet placed underneath. Do not cover.

    Preheat oven to 250 degrees.

    Heat olive oil and butter in large skillet over medium heat until hot.

    Place one piece of veal into pan at a time allowing each to sizzle before putting the other one in.

    Cook until golden brown, flip over and cook until golden brown.

    Remove from the pan, and place on a baking sheet and place in the oven while making the sauce.

    In the same skillet add olive oil and butter and onions and cook til golden brown. Add shallots and garlic and cook for five minutes. Add tomatoes and cook for 5 minutes.

    Add the mushrooms and cook until well colored. Flame with the marsala or add marsala and reduce until gone.

    Add enough stock to make a sauce.

    Squeeze lemon into sauce then add wedges to sauce.

    Add the herbs and concentrated beef stock if you have it.

    Reduce until the right consistency and season with salt and pepper.

    Add butter just before serving.

    If using arugula, leave the small leaves whole and rip the larger ones. Season with salt and pepper, vinegar and oil.

    Place along side the Viennna Schnitzel.

    For more information on Carol's Cuisine go to: Carole's Cafe


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