From a butcher and also a huge fan in Christchurch New Zealand, thank you for showing people how to do more things like this! Whole animal butchery is so important! You can make food out of basically anything you can get off a carcass, and Butchery skills are something I believe everybody should have a basic understanding of. Keep cooking amazing food brother, with love from NZ!
When my grandmother was done cooking the cutlets she would put bread back in the egg wash and then fry it in the oil. She would say it was Italian French toast. Try it it’s great!
Sam, discovered you during the Pandemic. I enjoy the hell out of your videos!! The interaction between you your son are priceless. I have gone back and watched many of your vids as I am furloughed now. Bought some merchandise and have been considering a knife. You are now one of my favorite chefs and I wanted to thank you for helping me get through this time. Keep up the great work. You too Max!
A good chef's knife is really worth it, and I don't mean spending hundreds of dollars. I got lucky with an amazon deal when they had a few left of a ~$80 knife (for $50) and it's made cooking much more enjoyable. Now I have to find another deal cause my GF has pretty much stolen that one when we are cooking but what can you do.
@@bcdrummer1962 No furlough is a UK covid-19 thing. The government in the UK wanted to ensure that companies did not just fire vast swathes of people so they offered to cover 80% of peoples salaries if they went into 'furlough' - as in they can not work for their employer or (for the most part) in any other capacity. It's gonna get adjusted to be less generous soon but it seems to have helped a lot of people keep their job for when they are able to return to work.
@@gabrieljimenez5313 Its also a veal milanese in Italy. Many countries have variations on the same dishes. It's quite common. Such as pirogi, vareniki, and buuz are all very similar to each other but are Polish, Russian, and Mongolian
I've been a chef for almost 20 years and I also watch his channel all the time. Mostly because he is entertaining but also because every so often it makes me go "huh...not a bad idea, I can tweak that in my own way."
145 degrees makes sense. Thanks! I always thought pork was over cooked. Now I know why! I’m learning a lot from these videos. Thank you! Panko crumbs make everything better. I love the crunch from the panko. Sooo good.
Nice, here in Argentina Milanesas (that's how we call it) are a common weekly meal and dinner, we usually make them out of chicken or steak, as pork is a less used one. One difference I found is that we use to mix the spices like garlic, parsley, pepper, etc right with the eggs, and once we have the milanesas we dip them in there and let them marinate for a few hours, usually from 4-6 hours and then we take them out to the bread crumbs and right onto hot oil and some lemon juice once they're out. Just delicious and not at all greasy or oily as you said, the outher bread crumbs absorbe it turning crispy af.
My grandmother would call this pork parmesan (basically add parmesan to your panko). She cooked it in her cast iron and it was delicious. If there were leftovers they always made a great sandwich. Thanks for the videos and knowledge.
Oh my god! The knife is a dream to use! The weight proportion is perfect and the handle is the perfect size. Going to be using this knife foe years to come. Thank you Sam The Cooking Guy. Every recipe I’ve cooked of yours is a hit and requested repeatedly!
This is by far my favorite cooking show, and there are some really excellent cooking shows. This one just has something uniquely great about it. To think it all started out with Julia Child's legendary cooking show, to today where we have a plethora of different types of cooking shows by different people with different personalities and tastes. But all is awesome.
Watching this while cooking something completely different and getting ideas about the whole pork loin I have in the deep freeze. Discovered your channel recently and going back through older videos, love your videos.
I made this yesterday and it was awesome. It's not something you would put on a weekly menu but like Sam always tells us, "you need to cook different things"
I have been making this ( although slightly different) for over 20 years :) I actually cut mine in medallions & do the same thing individually. I add parmesan cheese to my Italian bread crumbs & I only use olive oil.. but these days I actually do it in the air fryer :) I do mine a little thinner as well.. He is 100% right it's NOT greasy :) It's delicious. I also don't add anything more than salt & pepper & it still taste delicious :) .. Those ribs look good to :)
I love how you always have fun with cooking and you don’t take it too f****ing seriously :p But still come out with some amazing food! I love watching Gordon Ramsey as much as the next person but Its nice to just follow a recipe without having the anxiety of being a fancy-pants.
I'm a huge professional chef home student & fan. Ur comment rings why I love Sam. My ass will cook in board shorts & flip flops all day. & ur adorable🌹
I made this tonight but I cooked it on the stove in a pan. It was really really good and I served it with mashed potatoes and lemon and garlic bok choy as a side. But the parsley for some reason burned as it was cooking. Thanks for another good video! I’ll definitely be cooking this again, and again, and again!
Sam I have never really found the joy of cooking...that is until I discovered your channel...I find myself excited to figure out what to cook for Brad for supper....You have given me the courage to experiment in my kitchen...and also to try different sauces which really does make a huge difference All though I do not have the set up you have (a bit jealous) haha but I make do...So Sam, Max, Lin, Thank you.....You guys friggon rock....
I have many Jewish friends who love my home made bacon on a pork burger and most of them keep Kosher at home. In B.C., there were very good reason not to eat food from split hoofs animals. Today, not so much. Unfortunately, the scriptures do not evolve with humanity. We respecting scripture written as far as 600 B.C.E. That's close to 3000 years ago. Sam has evolved. 😉
Sam, So so many thanks to your cooking shows, on PBS, RU-vid etc., learned so much from you. I've used your pork recipe on Air Fryer (dabbed a few oil on the breaded pork) and worked out great. By the way, the word Zien in Chinese-Thai means "Master of skills". You definitely are a true Zien. Thank you !!!
Saw this video going down the youtube rabbit hole...I is hooked. Sam is a super star. Going to cook this pronto. I’ve made it before but that crunchy piece of pork joy just made it too irresistible to not make right NOW!
Great viideo as always. Just discovered this one. An Italian nonna taught me this once and she added powdered paramazan to the breadcrumbs. that's a whole other level all of a sudden :)
Thank you for telling us to cook pork at 145, that makes me feel so much better... and Thank you for feeling bad for us when you take that first bite!!
Do a little research on trichinosis before you decide 145 is safe enough. It may be perfectly safe in your country. Other countries, maybe not so much.
hi, im argentinian, we eat a lot of milanesa, you should have used more oil that covers all the meat and a lot more temperature on that oil, this way the oil penetreat less the food, you get a helthier and less oily result
Another 'amazing' dish from Sam the man...I've made this a few times and this is now my default pork chop recipe. I might try this with chicken breast and maybe as twist to chicken fried steak. Thanks to Sam and his crew for putting this together. Cheers, Jeff (Garage Maker Guy)
Flattened and breaded pork is Schnitzel in German and Austrian, however, my great Grandmother from Vienna made a version with ground pork and veil which she breaded and fried like a hamburger pattie and also called it Schnitzel. My great Grandmother served the dish with diced potatoes covered with butter and parsley and a white country gravy with a little Dill for the meat.
Interestingly, schnitzel made with ground meats are preferred by some cooks over the traditional ones because it gives them more control over the flavor by mixing meats, fats, and seasonings in different proportions.
I have been doing pork loins for a long time. Mine are hammered thin marinated in Teriyaki and dredged in crumbs fried in butter. Bone in or out and they are a favorite with everybody.
Here in the Midwest we call that a breaded pork tenderloin. Some restaurants make them the size of a pizza and bake pizza ingredients on top after frying.
There used to be a hole in wall cafe call Too Fat Guys diner in Davenport, Iowa, on 2nd street, which is the first street, that did that, baked their own rolls the size of a plate. It is a fond memory 50 years later...BTW, they named it that as they were too fat to pass each other behind the counter. They were ex cons and bad dudes who could kill it with pork...
Sam, this simple marinade for the ribs is Fantastic, this has become a regular request for the family!! I have used Choula and or Sirachia, both are great.
Thank you for your awesomeness on the pork, would have probably misspelled but anyway... I am a maintenance technician for Farmer John's in Vernon Ca. and see the processing of the pork slaughtering. Totally dig the reminders when I am walking the processing lines from slaughtering to pork tender loin. Bringing your awesome work to my table. FYI, my girlfriend just surprised me with your cutlery. Very impressed, but not at the same time Sam! Awesomeness you bring sir!
"I'm gonna go slow 'cause I don't want to make any mistakes" he says right as he slices a massive chunk straight off the eye of the meat. 😂 That big schnitzel thing did look delicious though. Definitely one I'll be trying at home.
I thought the same thing. He should have let it rest, bone-side-down, and took the meat off with a fillet knife - unless he wanted more meat left on the ribs.
Not long ago I did the blackened chicken from the sandwich. I still had some rub left, threw some parsley in it and put that in the breading. Grand slam. You're making me look like a rock star in the kitchen.
Sam, that pork chop looked AMAZING... GREAT content.... This is Todd. I am one of your Subscribers & I've been watching your videos for the past two years... Whenever I watch your videos I'm almost immediately (HUNGRY) again...😀🤩👍👍👍
And yes! I am a Canadian and please and thank you are part of us but you forgot SORRY. We use this word more than most and I love your show and chuckle through the whole presentation and always try your recipes which are fantastic and flavourful ( notice the spelling which is also Canadian) Looking forward to your next presentation and wit.
I make this quite often but major difference is I add my spice to the flour not the panko. I also do this with chicken breast pounded out. Lemon is perfect and sometimes Tai chili sauce instead. Over mashed is delicious!
I've made pork Scaloppine, Schnitzel, whatever for years but always bought a boneless pork loin or tenderloin. Never though about buying a bone in pork loin and removing the bone for the added bonus of grilling the ribs. Great idea! Thanks!
Sam: Don't freak out if you see there's a little pink in it. Because that's okay This was the most enlightening knowledge that I've ever learned throughout my entire life.
Much respect to you sam,Sam, made a patty melt inspired by you now a local restaurant has put it on the menu,its half rib eye half ground sirloin with cheese it crackers, American, Muenster, and jalapeños palmetto cheese, amazing
YO, Duder, ( Sam ), made this concoction this evening, WOW 😳 🤩😍 the ‘’FAM’’ gave this AWsuM Pork Milanese a A+++++, Thanks, Sam my Man, it was a WINNER ⭐️💥🥇🏆
Sam you make my day! Your language makes me giggle, sometimes you push it ... but it is ok! Keep them dishes coming! I have picked up some of your habits... the chicken breasts in the bag and flattening them to even thickness is THE ONLY way to go! Oil in a squeeze bottle and Salt and Pepper mix! Don’t stop making these! Love the abuse your son takes but he dishes it too! Thank you! Your happy Canadian friend 😃
There are many variations across the world from Mexico to Italy to Germany to Poland to Japan. They are all pretty much the same with minor differences.
I know you're making a Milanese, but when Germans make schnitzel. it's a big no-no to press the breading down hard onto the meat; it almost has to cling/adhere naturally to the surface of the meat. They also say that the meat has to be "swimming," in the fat, so that there is no upward pressure from the bottom of the pan allowing for a much "puffier" coating. Your recipe really does look incredible though! I'm salivating all over my phone!
