Don't worry about saving this recipe because she has a cookbook now that it can be found in.....;) But it's great to watch her cook.... " just because she's special !!! "
Recipe is in the description above. To receive my weekly recipe videos; please SUBSCRIBE and turn ON the 🔔 BELL, that way you get the Notification when it goes live! Thanks for Watching💕
Mrs. Shereen, great recipe, i save tenderloins for my 2 grand daughters, 3 & 6 years old, they love the tenderloins, they are such healthy eaters, they would eat this recipe over fast food any day, lol, they like broccolli, even the more bitter broccolli rabe sauted' with evoo in fresh garlic , shallots, lol, btw, i have been on a Cincinnati Skyline chili binge, lol, 4 times in last 2 weeks, once in parlor before the ban of eating inside, the rest i made at home from canned skyline chili, my spaghetti, & feather shredded mild cheddar with my cheese grater, oh so good, you don't know what you are missing, lol, God Bless you & yours, looking forward to your next recipe video already.
Totally going to make this dish for my family this week! SO GLAD I found you on Instagram because of your famous TikTok videos...your videos make it so easy for beginners like me! By the way, I love your CUTE aprons you have and your gorgeous kitchen!!!😍
I was taught it's always flour, egg, then bread crumbs however, it does separate from the protein at various times. Your way does make a difference and does not separate even after the chicken gets cold.
And growing up in a Mexican American household, I knew this dish as “milanesa” so close to Italian lol. Looks so delicious here and can’t wait to try and make it like this!
I wonder if hyphenated Americans will ever end? Makes me stop reading what you have to say. You are either Mexican or you are American. You cannot be both.
Hi Shereen! Made this for dinner tonight and it was delicious! Mixing the panko and seasoned bread crumbs is such an improvement. Also, made your pot roast last weekend. Another hit! Thank you!
Sometimes life happens and I get into a low self-esteem fueled culinary rut. Thanks to your clear directions and reassuring tone, I freaking NAILED those veal milanese (from cook this with Shereen). And now I am happy again ❤ thank you so much, just love what you do.
Interesting how you left out the flour and waited to salt the chicken until after frying it. The chicken seems to really retain the juiciness doing it that way. Nobody wants to eat a dry chicken breast, and you've done it well. Seriously, you could hear the crispiness.
i am subscribing because you wrote the recipe in the description without sending me to a website. this is a perfect cooking video and i appreciate how clear and timely you did it. i hope a cookbook is in the future...thanks!!
Sheree. Like your style but way too thick on cutlets- should split the breast & then pound out Fryer in butter like a real Milanese- not oil Lemon & garnish just right Also mix a little flour in the breadcrumbs- it works Salute
I've never managed to make a successful breaded chicken anything before, but just did it your way and it's incredible. Love your breakdowns of why things work the way they do (ie not dredging in flour) which help in other recipes!
Hallo, ich bin zu deinem Kanal gekommen und es gefällt mir sehr gut Mit der gleichen Ehrlichkeit warte ich auf dich als Nachbarn meines Kanals. like 228
Cara Mia Shereen! You Are The Best! The way you prepare and cook things is Amazing! Keep Up The Good Work! Such A Gift God Has Blessed You With! Thankfully, CBK
Hey, my Son turned me on to you several years ago and I loved your style and energy. This new format was a shock , but you still deliver big time! Just going to have to adjust ! Thanks for making wonderful food ❤ just don’t give up “Chefy Tip”!!!!!
Ok, I am literally going to make this tonight! Also, thank you for your video...this is SO HELPFUL during these crazy times. I now have some recipes to try and I am excited about that!
This is my absolute fav and get it for lunch when out at italian restaurants every single time. It always come with a lemon vinaigrette salad too with shave parmesan!
So glad I found your channel.....had no idea you had one and a cookbook too ! The way I learned to make this was mixing the flour with the bread crumbs so after dipping in egg you do the flour/bread crumb mix. But I am going to try it your way. Love your shorts...you are so funny :)
I like Chicken Milanese, I especially like them thick and large because I have a big appetite and hearty palate. When I make Chicken Milanese or any other fried chicken cutlet, I cut them almost in half but not all the way because I really want a big size. Thank you Shereen for this dish, it's really tasty. 😤😤😤
Love your channel look for it every week now 🙂 so funny for me when I found it this week as I had only the night before prepared the same ~ in Australia 🇦🇺 it’s chicken snitchel - cooked just like yours yes so awesome thanks for sharing 🇦🇺😎
I pulled down a mystery foiled pack from my freezer, turns out it's chicken breasts. I didn't know what to make for dinner. So thanks for the inspiration.
I looove milaneses, they are my first option at a restaurant but NEVER cooked them, I don’t like frying at home, the smell gets into the house, my clothes and my hair. What a fabulous hair she has, by the way.
Shereen, do you have any keto recipes? My family is on the keto diet right now and all of your recipes look fabulous! So I’m sure if you have any, they would be fabulous as well!
When you said Israel you mean Palestine cause I didn't understand how it''Israel' 'has a culture and a gastronomy. Or may be you mean the Jewish gastronomy
Hi i love all your recipe vlogs & shorts, i will make some philly cheese stakes how the way you make them & some other recipes like the one when you made the chicken Milanese, I'm glad i found your channel! 😄
Scallopine the chicken breast, then lightly pound for shape and tenderness. Salt and pepper now. To flour or not? Whatever. These should be so tender that no knife is needed.
