Thank you for trusting me. Like some of you said Nonna is always watching and I cant make mistakes 😄😄😄 she will never allow me to make ravioli in front of her. They will never be good enough 😍😍😍
@@vincenzosplate there is schnitzel 🇨🇭 , then the 2.0 version . Milanesa 🇮🇹. Then is the 3.0 version. Uruguayan Argentinian milanesa. 🇺🇾🇦🇷 good video but sorry Vicenzo. We mastered milanesa in the river plate 😎
I have to say we Austrians do that one better. I ate it a couple of times in Milan so I have a comparison. The milanese one is good too, nothing against it, especially compared to the crime scenes northerns Germans fabricate when it comes to Schnitzel. My Schnitzel ranking would be: 1) Viennese 2) Czech 3) Milanese/Italian 4) Bavarian/South German
@@murmor6890 Natürlich aus Österreich Heißt ja nicht umsonst Wiener Schnitzel. Ich muss auch sagen , dass ich auf den Balkan,auch sehr gute Schnitzel gegessen habe. Definitiv besser ,als hier in Deutschland.
Ciao Miro wow grazie a te. Hope you enjoy the simplicity of italian food. Treat the ingredients with respect and you will get an amazing explosion of happiness into your belly
It sounds like a Polish pork chop (schabowy) but rich. We use only eggs and breadcrumbs for the breading and fry in lard. Sometimes the meat lies in the milk and onions overnight, it takes on flavor. I have to try the Italian version.
This works for any kind of paillard - chicken, pork, veal, whatever. You just have to adjust the cooking times. It's simple and delicious, and makes a great stage for an inventive side dish!
It’s a pretty common dish in that part of Europe. Italians, Slovenians, Austrians all have slightly different variations. The Italians usually use pork and cheese, Slovenians usually pork without the cheese, Austrians usually use veal without cheese. I’m generalising a bit but not much.
@@gustavmeyrink_2.0 Try it with pork, you won't be disappointed. And if done just right, you can fool your friends that it is veal. But IMO, pork has more flavor than veal and it is 10 times less expensive.
I find it interesting how in most cultures there is some sort of breaded meat dish. This, Japanese Tonkatsu, Schnitzel... doesn't matter how different the food usually is. Everyone has figured out that deep/shallow fried, breaded meat is just awesome 😂
Oh boy Vincenzo... I watched this video when I woke up this morning and I just finished eating my Pork Milanese for lunch... It was incredible! I can't wait to make it again.
Your videos really made me LOVE spending time in the kitchen. Everywhere I try to find the simplest and most delicious of foods. As it is widely known nature is the artist, we are just cooks, we combine what mother nature provided for us and with the combining of few ingredients we create magic.
Thank you so much for your kind words! I'm so glad that my videos have inspired you to spend more time in the kitchen. I believe that cooking is a great way to connect with nature and to appreciate the simple things in life.
@@vincenzosplate Thank you sir, for the simplicity we all need when we cook and really in life. Be sure that I am making authentic Italian dishes with love and respect.
You’ve done it once again Vincenzo!!! I watched this video this morning and knew I had to do this tonight. I made it and it was absolutely amazing. I love your videos. Keep it up! Oh and your meatballs are fantastic as well!!! I made them 3 times last week, Cacio è Pepe once and carbonara twice. I love the food you create and share to the world. You should sell your food in Darwin!! I would be broke from buying it all the time 👍
oh wow 😍 I love to hear that! Thank you so much, I'm super glad you tried and loved this recipe! Mamma mia, you made almost all my recipes, this is great!
That lemon tip works wonders, doesn't it? 🍋🥚 It adds a delightful zest to the pork! So happy you found it helpful. Enjoy cooking and creating delicious dishes! 😊👨🍳
I made this tonight and it was wonderful. How have I been cooking for 25 years and never heard of the lemon in the egg? Game changer. Love it. Thank you so much
I'm thrilled to hear that you loved the recipe! 🍽️🍋 The addition of lemon in the egg truly takes it to the next level. It's amazing how small tweaks can make a big difference in cooking. Keep exploring and enjoying new flavors!
My nonna cooked something similar to this all the time and it was my favourite food. She used beef or chicken sliced very thin. She always put parsley in the eggs too.
when I make milanese like this i usually fry it in lardo, and also i don't use regular bread crumbs but bread that has been sliced and then baked again in the oven to make it even crisper.
@@vincenzosplate i got that second part from my grandmother, she re-bakes, grinds and stores breadcrumbs in jars when she knows she'll be making milanese a lot over the next few weeks. greetings from dubrovnik/ragusa and thanks for your videos teaching about actual italian quisine!
Hi Vincenzo, The way you are doing this dish if fantastic. Done it many times ! Delicious! One day I use pork tenderloin, butterfly the tenderloin cut it into portions. Pound it and do everything else the same. Wow, next level. Try it some time. You're the best! Patrick 😎
Its a 10 for me. It makes me hungry. I will head to my favorite butcher and make this Pork Milanese as what you did in this vlog. Can't wait to taste it.... So long.......
Also also, remember to use a pair of tongs when turning over larger pieces of meat or veggies, because hot oils likes to squirt, and getting a nasty burn is no fun. So please, take care out there.
When I was a kid , I worked in a greasy spoon down off a highway down in Texas , and it was my job to empty the grease vat into a 55 gallon drum out back every night . I can verify , that yes hot grease does pop up , and yes it definitely does burn when it hits bare skin , I carried burn scars for many years as a reminder .
EVERY SINGLE THING about this looks perfect!! And those tomatoes ARE beautiful. Unfortunately, they're not available in my vicinity. 🙁 I'll have to make do with another variety. Can't wait to make Pork Milanese. Want to try it with chicken, also. The tip about the lemon juice in the egg is much appreciated, as well. Grazie!! 👨🍳
So happy to hear you liked it! 🍽️🇮🇹 Don't worry about the tomatoes, you can definitely use another variety. Enjoy making both Pork Milanese and the chicken version. The lemon juice trick is a game-changer! Let me know how it turns out. Buon appetito! 😄👨🍳🍋
This is beautiful. One suggestion though. You should take a temperature reading of the oil. Should be 175 C or 350 F when cooking. When you add the meat, make sure the temperature is a little higher than that because the temperature of the oil will drop when you add the colder meat.
That's a helpful tip! 🌡️ It's important to maintain the right oil temperature while cooking, especially when adding meat. I appreciate your insight, and I'll keep it in mind for future recipes. Happy cooking! 👨🍳🔥
Hi Vincenzo! Thank you for sharing your recipes. When it comes to Italian food, I only trust your recipes. Please share how to make ITALIAN SAUSAGE🙏, thank you so much! ❤️
That looks like one of our wonderful Iowa tenderloins. We don’t fry them exactly the same but bet they taste equally good! Yes, beat them thin so that they fry quickly with the breading crisp but the meat inside is moist and succulent. Watching this video makes me soooo hungry.
Im from Poland and in my country pork chop is a traditional polish meal. Of course only meat with beaten egg and only bread crumbs, salt and pepper. AND, what is the more important, there is no way to eat this without potatoes. :) Im gonna do it tommorow what U did Mr. V.
Hey there! 👋 That's really interesting to know about the traditional Polish pork chop, it sounds delicious! Can't wait for you to try my recipe and let me know how it goes! 🇮🇹👨🍳
@@vincenzosplate So, I did Pork Milanese according to your recipe. I admit that it is delicious! The meat was very fragile, I suspect that it is thanks to frying in olive oil extra virgin and thanks to the lemon added to the eggs. So simply so delicious.
That's interesting! 🇵🇱👌 The "kotlet schabowy" sounds delicious too. It's fascinating how different cultures have their own variations. Feel free to try our recipe as well, and let me know how it compares! Happy cooking! 👨🍳🍽️
Even in the original Italian recipe, parsley and cheese are not included. It's the Americans who add so many things, and they think that we Italians put cheese and spices everywhere because they're good.
Hi Vincenzo could you show one day how to make a pasta with truffle sauce? I love the way you cook and such a recipe would be awesome ☺️ all the best from Poland 😁
This is very close to the Wiener Schnitzel but they use veal in the original version. Do the Italians also use Veal or only Pork? I have to say this kicks the traditional Schnitzel up a notch with the addition of Pecorino, Lemon and Parsley - looks fantastic!!!
This looks beautiful! Perfect dish for the upcoming season. Even though the weather is really nice, I am still cooking pot roast’s. 😁 I will go for this as soon as I finished the chicken in tomato sauce with green beans, garlic, herbs, sun dried tomatoes, and potatoes, I made yesterday. 🤗
Your chicken in tomato sauce with green beans, garlic, herbs, sun-dried tomatoes, and potatoes sounds delicious! 🍗🍅🥔 It's always great to have a variety of dishes for different seasons. Enjoy your pot roast and when you're ready, give this recipe a try too! 😊🍽️
@@vincenzosplate, I will. I cook a lot. I’m not a chef, but I enjoy cooking. My ex-wife’s family is Italian-American and they swore they made traditional food. They were wrong. I grew up with friends who had families that came from Italy, so I knew what traditional Italian food is. I love your channel. I’m learning so much.
Vincenzo!!! Can you please do a video on Italian Beef Braciole (Braciole al Sugo Pugliesi) I'm not sure if that is spelled properly but I'm sure it's close enough. I really want to make it!
Hi Vincenzo! My family is going to Italy for the first time (Tuscany, specifically), so I was wondering: what traditional Tuscan dish should we definitely try out whilst there? Thanks for you inspiring work for Italian cuisine!
My son and daughter went to Italy 2 years ago and basically drove the the whole country for 12 days. Said almost all the food was crap. Said the best food of the trip was Chinese at La Guardia airport in NYC. Said one restaurant charged them 4 euros for glass of water.
Lots of great dishes. What part od Tuscany? Definitely tell them to eat Pici Pasta. Also the florentine steak, pappardelle with wild boar (cinghiale), tell them to go for a drive to Panzano and eat at Dario Cecchini Butcher, he is the best Butcher in Italy. Honestly there are thousands of Tuscan dishes but its hard to recommend as every city has their own dishes and traditions
@@ivar4311 in Florence, if you like to try some typical street food you can check for a panino con lampredotto, a sandwich with a particular kind of cooked tripe, and a schiacciata, a florentin focaccia that can be stuffed with different ingredients you choose: cuts, cheeses, sauces etc (but omit Antico Vinaio, although it was a really good schiacciata place, now it has unfortunately become ultra touristic and the quality is reduced)
That’s another dish added to my lunch , I’m gonna try this in the weekend. Is using chicken instead of pork fine ? I don’t get pork easily in my country. Thanks Vincenzo!!
