@@thecrimsonfuckeralucardlor5087 None of you are Scottish then i s'pose.......when we get drunk.....we get drunk. You can't fucking do anything.....never mind make a complicated sandwich. And by complicated sandwich........I mean buttering it. : )
Imagine as an adult having no problem saying you demanded something from your mother as a child. I'm pretty sure he did too, being small an all. How embarrassing.
I had a similar experience while daydrinking with my dad this summer. we had thin sliced kielbasa loaf, german sauerkraut, german mustard, smoked sharp cheese, and we had it on toasted seeded rye. Paired with a local lager? shit was golden.
id always call this black out meals and that one black out burger i made once was the best ive eaten to this day and my friend who was with me that time still talks about this burger. that was 12 years ago...
I've got a couple go-to recipe tricks up my sleeve when I'm winding down stoned AF on a weed gummy lol. Oven-baked Grilled Cheese is one of them and the trick is to use English Muffin Toasting Bread. That gives it this gorgeous, almost metallic sweetness.
When I was younger I would make something very similar. Thin cutlets, prosciutto, thinly sliced cucumber and provolone cheese on a hard roll. The moisture from the cucumber mellows out the saltiness from the prosciutto and lets the cutlet do all the talking. I'm gonna try your version next to mine next time.
Never seen one of your videos before but this is the perfect combination of cooking instruction, inspiration, and the cultural connection that makes cooking (and eating) such a huge part of the human condition. 10/10, subscribed
Fine looking sandwich there! Sad to say, about the time the cutlets were half done, I would probably revert back to basics and make a mushroom gravy and end up Jagerschnitzel style. But I will try.. really try.
As a Mexican, this really reminded me to this sandwiches we have called “Tortas”, made with a very specific bread, one of the most popular ones is the milanesa torta, a beef or chicken cutlet sandwich with other ingredients and variations depending where you live And let me tell you this, after or during a party with a couple of beers or if you have the “fun” kind of munchies, they go really well I’ll tell you that Once got really high and I ate like four of those things, it was heaven haha
In argentina we call those thing milanesas and it makes up like 20% of most families diet when the kids are young because it's fast and easy to make a bunch and freeze it to make a good healthy fast meal. you just made an argentinian delicacy, the sanguche de milanesa is a really common thing to eat in the street, almost as common as McDonalds and all the other fast food joints
Haha a lot of cultures have breaded cutlets on sandwiches… I mean there’s a reason why the Argentinian version is named after a completely different place, Milan 😂 whoever invented schnitzel may have done it first. they’re good though!!
hi @@maddieb.4282 Italian immigrants brought the recipe to Argentina at the beginning of XX century. The original recipe and name was the “Cotoletta alla Milanese” and eventually it was just called “milanesa” by Argentinians. The reason why it is so popular is because Italian culture have had a huge influence in Argentinian culture overall. What Argentinians did invented are a lot of “variations” of the original recipe, like de “milanesa a la napolitana” (yes it has an even more confusing name) which is a milanesa “alla” pizza. The wiener schnitzel version ist called “milanesa marinera” (I don’t know why the name). In Buenos Aires we have places where the menu is 50% of milanesa’s variations. We even have “the national day” of the milanesa. Cheers
Been watching you for a couple years.....hearing the testimony of your younger years and how they've tied into your culinary adventures now is a breath of fresh air. The honesty is very becoming of you sir.....
I’ll never forget this group of guys hanging out on a pier where I was fishing and throwing a cast net… One of the guys referred to French’s Yellow Mustard as a “Mustard-like substance” and told his buddy he should try a real mustard. Still makes me chuckle inside.
Stephen...this was a great episode. Love the story format and the personal photos. Now just make the episodes longer...at least 15 minutes. We can't get enough of you. Now we wait for next Wednesday. Until then...
i was sad.. your story about feeling left out.. talking about your mom and her on demand cutlets cheered me up.. Thanks for sharing your energy with us ! GodBless!!
Those large thin sliced pepperoni slices were amazing! I never thought about adding a chicken cutlet to them, but loved to pile them up with provolone cheese and thin sliced tomatoes and pickles.
Bro, I hope you know this, but on top of amazing videography, editing, amazing recipes and comprehensive breakdown of cooking, the storytelling you always infuse in this videos is what makes one of the best if not the best at this, because at the end of the day that's what cooking is all about: memories, family and creating sensorial foodprints that stay with you forever
This guy knows food. It isn't JUST about the food. It's about where we were when we first had it. In life. In place. In mentality. It all adds. And the sopranos Paulie point 👉 cracks me up
That sandwich is very popular in Latin America. In Mexico it's called a "torta de milanesa" and in Argentina I believe it's pan de milanesa or sandwich de milanesa.
This video is what introduced me to your channel. It, along with some weirdly sour Big Mac I ate last year, inspired me to start eating healthier as a part of my 2023 resolution. Never go factory mode, and keep that cozy and welcoming style you always have! 👍🏽
I watched your chicken cutlet video about a year ago.. they were so wonderful I've made them several times since. They're always a hit and my grandson's really love them. Thanks for the great videos.
Oh how excited I was also to discover spicy brown mustard! I love thin chicken medallions and who doesn't love pepperoni! Beautiful sandwich and salute to your mom!
After watching this video, I made about 30 cutlets and went wild making all sorts of cutlet sandos, including this one, which was incredible. Another favorite was cutlet with provolone, pepperoni, bacon onion jam, and regular mustard. Shared them with the girlfriend and friends and they were a hit. Great stuff!
I really like this video because it makes me feel like i can make the food in it, which is rare. The dish is quite simple with no absence of flavor and i enjoyed the story+storytelling.
My local deli growing up made this sandwich but instead of mustard they used garlic mayo, and you could get it with or without roasted red peppers. They called it "The Taste of Italy" and it was amazing.
2 года назад
THIS is why I was brought into this world this thing was made and I needed to see this video
My aunt who married into an Italian family always makes what we all call "fried meat". I think it's pork tenderloin, but Imma ask her for the recipe. Last time I had it was in 2013. I did a triathlon in her town, she fed me the night before, and I got a shower and lunch after the race. Then she sent me home with a LARGE freezer bag of the fried meat. Such YUM.
Literally yesterday for lunch happened across this combo. Was going to make an Italian club sandwich had the pepperoni layered on an everything bun…realized the other cold cuts somehow ended up frozen in the back of the fridge…was so annoyed just decided to pop some Perdue chicken patties in the air fryer and topped with smoked Gouda. I was like - is this going to be nasty - but whatever let’s do it - it was bomb. I said I would never eat those patties without pepperoni again. They were frozen hockey pucks after all not like your fresh homemade ones.
Hey Stevie, I thought I was one of the last Mohicans at 77 years old originally from the Bronx. But It's about the stories we get from everything we do and they are always great to listen too. But in the end it's about cooking the food. You are a Mohican continue to carry the torch. Joe
idk why this is called "not another show" when literally every thing this man makes looks to be just something up my alley, should be called "THE cooking show"
Whenever I need ideas for meals, I come here. I've been told "my" carbonara is the best they've ever experienced. Did the fajitas last night and again, best my girlfriend has ever had. Going to slice some chicken up and give this a shot tonight.
There is nothing better for me when I'm hung over than country fried steak with heavy gravy and mashed potatoes. That was my 19th birthday dinner (Legal drink age in Canada) and man, that was absolutely perfect to wake up to in the morning.
Love the chicken cutlet been eating those made by my grandmother and myself since the late 70s. My grandma used crush saltines instead of Panko and pounding the cutlet with a karate chop. It’s best to lightly freeze the breast’s before cutting them in the cutlets. They get paper thin and the karate chop happens when breading them. We get them waaay thinner then yours. They best the next day.
I'm over seventy and most people from my hometown do chicken this way. We have it cold on a sandwich along with a parsley salad similar to but better than tabouli. It's called Banyet and the combination of flavours is sensational. Real Italian.
I've made sandwiches like this myself, I would recommend this gentleman take a fresh tomato slice it thickly and along with arugula and a touch of Italian dressing with a pinch of red pepper flakes and garlic powder put the slices of tomato and the arugula on the top and bottom of the bun once it's been assembled heated and had the mustard put on. It adds a wonderful amount of crunch and makes the chicken taste extremely moist and fresh.
Yo, I've been dipping my pepperoni pizza rolls in mustard for as long as I can remember, that's crazy! Great looking sandwich, bro. I'll be sure to try this out soon!
Oh, I really like your method for chicken cutlets. I like them thin too, and I kept thinking the pounding was resulting in tough cutlets. It didn't occur to me to try a fillet knife. I'm going to be making this exact sandwich tomorrow.
All the best favorite foods have a good story behind how they became your favorite. For me I'm a sucker for Italian beef sandwiches. My dad's from Chicago where Italian beefs are more popular so every once and awhile he'd buy some premade Italian beef, some good baguettes, and some Italian sausages, and we'd have the sandwiches for lunch/dinner. It always felt like a bonding experience, especially when he started teaching me the method of making the perfect Italian beef.
@@Krochmal77 you can definitely have it in a sandwich, sandes de panado! A lot of cafés will have it, and for some reason we usually put lettuce on it. Does it add anything? Pretty sure it doesn't. But if someone asks if i want it, i always say yes.
I recommend using corn starch to help dry the chicken a little more before battering it up, it gives the chicken a crispier cook on the outside while still cooking the meat perfectly.
Love this story time format and the sandwich looks incredible. I've always had a tough time making chicken taste great so cutlets look like a great option. Thanks for everything you do, wish I was in NY to check out a Sunday Supper and OD on Rainbow cookies
It’s crazy cause after watching this I was like “Oh shit I got all those ingredients in my fridge right now.” The only thing I didn’t have was a roll. I had potato bread. So I toasted two pieces and put everything together with that. Really good sandwich.
I've eaten many a sandwhich like this when I was a young buck (over 30 years ago). I am obsessed with Chirizo, Hungarian salami or Cervelat salami. So, instead of pepperoni, I use thin sliced formented salami. And I don't use brown Spicey mustard. But rather honey mustard. So sweet. But same concept. Great share 👍 This is nice to see.
Looks delicious! I've made this very similarly and tried other condiment variations too like Durkees, chopped up pickles etc. You just can't go wrong with chicken cutlets, pepperoni and fresh mozzarella!!
Made this last week with my bf, they're awesome, we too don't like mustard, so as we could't find brown spicy mustard here we just added some chiltepin sauce and a little mayo and it was great, the pepperoni helps with supressing the icky flavor of the mustard too, overall thank you for sharing this, great recipe!
Dude this looks BOMB AF. I am gonna try as is -Love the cutlet info. But turning this into a Muffuletta, may just be my ultimate dream sanguich. I love your videos man. They are really a pleasure to watch and I get really inspired to experiment. You Rock.
I had a similar experience except the drinking, we were out of a lot of food so I grabbed a biscuit, pepperoni, mozzarella and some stone ground mustard. Needless to say it is awesome
Try putting some cornstarch in the flour mixture for even more crunch. Put the pepperoni in the oven first and get it pretty toasted! Use the oil for your bread. Focaccia would have been a better choice but it’s probably hard to get there.
It was delicious. I don't what kind of roll that is I've never seen one of those before. So I just used a bagel and had trouble thin slicing the cutlets but hey trial and error. I'll get it eventually.
The absolute best signature-dishes are generally those invented during a state of "extreme hunger" with booze and/or cannabis involved. A big part of the mystique is those which are so memorable that they can't be forgotten.
Sunday Supper Tickets Here (July 24th): wl.seetickets.us/event/Sunday-Supper-W-Chefs-Stephen-Cusato-and-Anthony-Vitolo/494721?afflky=TheStand
😋😋🍷😄😄👍
Super creative sandwich. Love the cutlet idea and did not see the spicy mustard and pepperoni coming at all! Great story too.
wtf there are NO TICKETS
This is exactly the type of thing I would make drunk at 3 am.
@@thecrimsonfuckeralucardlor5087
None of you are Scottish then i s'pose.......when we get drunk.....we get drunk.
You can't fucking do anything.....never mind make a complicated sandwich.
And by complicated sandwich........I mean buttering it.
: )
I love chicken cutlets. Your mother sounds like an absolute saint for keeping a steady supply of cutties on deck.
Please don’t call them cutties
@@JJOA47 nothing better than eating some cutties and knockin back twisties with the boys
@@christianjesse8980 white people:(
He demanded it.
Imagine as an adult having no problem saying you demanded something from your mother as a child. I'm pretty sure he did too, being small an all.
How embarrassing.
I had a similar experience while daydrinking with my dad this summer. we had thin sliced kielbasa loaf, german sauerkraut, german mustard, smoked sharp cheese, and we had it on toasted seeded rye. Paired with a local lager? shit was golden.
Holy Hell, just from you saying what was on the sandwich makes me want to try it.
Imagine if you literally shit gold after eating that
If you get some good quality mustard that shit is next level. I tasted some good stuff when I traveled in europe
Inglehoffer coarse-ground mustard? That stuff is bomb
@@jonnylawless6797 yes it is🤌🏻
Respect for staying away from the ‘nose candy’ and choosing the sandwich instead!
There were people who coked themselves to death and people who ate themselves to death. Everything in moderation!
Plenty of nose beers after tho
Why not both
Por que no los dos?
@@chilldude30 exactly.
There’s nothing like accidentally creating a culinary masterpiece when ur drunk or messed up & then keeping it for life lol
@Repent and believe in Jesus Christ God isn't real grow up
@@noone-bt3pl Well, it seems like some people never grow up.
id always call this black out meals and that one black out burger i made once was the best ive eaten to this day and my friend who was with me that time still talks about this burger. that was 12 years ago...
@Repent and believe in Jesus Christ no, i dont think i will
I've got a couple go-to recipe tricks up my sleeve when I'm winding down stoned AF on a weed gummy lol. Oven-baked Grilled Cheese is one of them and the trick is to use English Muffin Toasting Bread. That gives it this gorgeous, almost metallic sweetness.
When I was younger I would make something very similar. Thin cutlets, prosciutto, thinly sliced cucumber and provolone cheese on a hard roll. The moisture from the cucumber mellows out the saltiness from the prosciutto and lets the cutlet do all the talking. I'm gonna try your version next to mine next time.
I think I’m actually going to make your recipe.that sandwich sounds delicious
I’m not a fan of pre-pickles on sandwiches, but I respect this and would give it a try.
@@naturaljoe759 sum?
@@knightr0685 what
Oh shiet the cucumber is a good idea
This is my first time watching your channel and I gotta say this video is great.
donut! what are the odds lol
whoa same, cool seeing you here! keep up donut after dark it’s pretty great
Hey Donut
I went from watching you break down crack heads getting arrested to seeing you here, huh, small world
wow a pig
Bro, these storytelling style videos are f***ing sick! I could watch these all day. You should make this a series or something ✌
Should he start a youtube channel?
I agree!!
Sounded like an Anthony Bourdain story
Reminds me of food network
@@8thday Anthony Bourdain; that's more accurate
Never seen one of your videos before but this is the perfect combination of cooking instruction, inspiration, and the cultural connection that makes cooking (and eating) such a huge part of the human condition. 10/10, subscribed
In your younger pictures you look like Jason Biggs from the American Pie movies 😅
🤣 That was the first thing I said in my heed
Hahaha same here
I said the same thing.. Damn that sandwich looks amazing! My tummy is I growling. 🤗
Same here! Lol
Fine looking sandwich there! Sad to say, about the time the cutlets were half done, I would probably revert back to basics and make a mushroom gravy and end up Jagerschnitzel style. But I will try.. really try.
As a Mexican, this really reminded me to this sandwiches we have called “Tortas”, made with a very specific bread, one of the most popular ones is the milanesa torta, a beef or chicken cutlet sandwich with other ingredients and variations depending where you live
And let me tell you this, after or during a party with a couple of beers or if you have the “fun” kind of munchies, they go really well I’ll tell you that
Once got really high and I ate like four of those things, it was heaven haha
Unreal video and story telling! Pissed I missed the Sunday supper
In argentina we call those thing milanesas and it makes up like 20% of most families diet when the kids are young because it's fast and easy to make a bunch and freeze it to make a good healthy fast meal.
you just made an argentinian delicacy, the sanguche de milanesa is a really common thing to eat in the street, almost as common as McDonalds and all the other fast food joints
No hay nada mas sagrado que un buen sanguche de milanesa
Buscaba este comentario jajajajaj pov: yanki descubre el sanguche de milanesa
Haha a lot of cultures have breaded cutlets on sandwiches… I mean there’s a reason why the Argentinian version is named after a completely different place, Milan 😂 whoever invented schnitzel may have done it first. they’re good though!!
hi @@maddieb.4282 Italian immigrants brought the recipe to Argentina at the beginning of XX century. The original recipe and name was the “Cotoletta alla Milanese” and eventually it was just called “milanesa” by Argentinians. The reason why it is so popular is because Italian culture have had a huge influence in Argentinian culture overall.
What Argentinians did invented are a lot of “variations” of the original recipe, like de “milanesa a la napolitana” (yes it has an even more confusing name) which is a milanesa “alla” pizza.
The wiener schnitzel version ist called “milanesa marinera” (I don’t know why the name).
In Buenos Aires we have places where the menu is 50% of milanesa’s variations. We even have “the national day” of the milanesa.
Cheers
Si supieran las magias que hacemos con las milangas aca.
As a schnitzel loving austrian boi, I like how thin these cutlets are. The thinner & crispier the better IMO👌🏻
go to argentina if you think you know about milanesas
@@gabrieljimenez5313 milanesas are delicious 😋👌🏼
That goes for anything. That's why bluegill is tastier than bass.
Die Schnitzel ist sehr lecker
Stop saying “boi” ffs
This was cool as heck thanks for sharing this! Its always cool seeing other peoples favorite meals growing up!
I've loved this channel for a while now, but this story-telling format is just next level. So engaging with all the context.
Been watching you for a couple years.....hearing the testimony of your younger years and how they've tied into your culinary adventures now is a breath of fresh air. The honesty is very becoming of you sir.....
Reminds me of Anthony Bourdain 😢.
So passionate about cooking good food and teaching. Great story, I look forward to every episode.
lmao come on
Not as educated and cultured as Anthony but hopefully not as cynical and depressed either.
@@sillyname6808 🐸
This made me so hungry, as I can only imagine the sound of the crunch on those cutlets!
I loved the poetic, humorous story format of this recipe!
I’ll never forget this group of guys hanging out on a pier where I was fishing and throwing a cast net… One of the guys referred to French’s Yellow Mustard as a “Mustard-like substance” and told his buddy he should try a real mustard. Still makes me chuckle inside.
Stephen...this was a great episode. Love the story format and the personal photos. Now just make the episodes longer...at least 15 minutes. We can't get enough of you. Now we wait for next Wednesday. Until then...
From Andy Samburg to skinny, short-haired Roman Reigns.
i was sad.. your story about feeling left out.. talking about your mom and her on demand cutlets cheered me up.. Thanks for sharing your energy with us ! GodBless!!
Those large thin sliced pepperoni slices were amazing! I never thought about adding a chicken cutlet to them, but loved to pile them up with provolone cheese and thin sliced tomatoes and pickles.
Wym
Absolutely, the only thing id change is adding pickled jalapenos instead. Definitely gonna have to serve this nexttime the boys have a get together
This looks really good. I love the technique of just slicing the chicken thin and not killing it with a mallet. Very smart
Bro, I hope you know this, but on top of amazing videography, editing, amazing recipes and comprehensive breakdown of cooking, the storytelling you always infuse in this videos is what makes one of the best if not the best at this, because at the end of the day that's what cooking is all about: memories, family and creating sensorial foodprints that stay with you forever
After 20 years of making chicken cutlets this has brought a new light to this staple diet part of my family.thanks a million!
This guy knows food. It isn't JUST about the food. It's about where we were when we first had it. In life. In place. In mentality. It all adds. And the sopranos Paulie point 👉 cracks me up
That sandwich is very popular in Latin America. In Mexico it's called a "torta de milanesa" and in Argentina I believe it's pan de milanesa or sandwich de milanesa.
Yes! Its called sandwich de milanesa
You can get these sandwiches of milanesa/suprema everywhere here in Argentina. They are really common and popular
This video is what introduced me to your channel. It, along with some weirdly sour Big Mac I ate last year, inspired me to start eating healthier as a part of my 2023 resolution.
Never go factory mode, and keep that cozy and welcoming style you always have! 👍🏽
This looks like milanesa de pollo my mom makes 😭❤️
Bless the mom's in this world for cooking us
I watched your chicken cutlet video about a year ago.. they were so wonderful I've made them several times since. They're always a hit and my grandson's really love them. Thanks for the great videos.
I made the biggest mistake of watching this before bed… the sandwich looks incredible !
I don't know why but this video is very soothing to me. I feel a lot of warmth emanating from it.
Oh how excited I was also to discover spicy brown mustard! I love thin chicken medallions and who doesn't love pepperoni! Beautiful sandwich and salute to your mom!
After watching this video, I made about 30 cutlets and went wild making all sorts of cutlet sandos, including this one, which was incredible. Another favorite was cutlet with provolone, pepperoni, bacon onion jam, and regular mustard. Shared them with the girlfriend and friends and they were a hit. Great stuff!
I was the same way but for me since we were on a budget my way of making a hot sandwich was adding a fried egg with some hot sauce.
i mean... thats fucking awesome
Fried egg on a burger is fucking killer so I bet it's amazing on a hot sandwich too.
I really like this video because it makes me feel like i can make the food in it, which is rare. The dish is quite simple with no absence of flavor and i enjoyed the story+storytelling.
Hands down my favorite cooking channel, recipes are next level. He's down to earth and puts so kuch skill and passion into each recipe. So good!
I love how relatable and human your content is. keep it it up!
My local deli growing up made this sandwich but instead of mustard they used garlic mayo, and you could get it with or without roasted red peppers. They called it "The Taste of Italy" and it was amazing.
THIS is why I was brought into this world this thing was made and I needed to see this video
My aunt who married into an Italian family always makes what we all call "fried meat". I think it's pork tenderloin, but Imma ask her for the recipe. Last time I had it was in 2013. I did a triathlon in her town, she fed me the night before, and I got a shower and lunch after the race. Then she sent me home with a LARGE freezer bag of the fried meat. Such YUM.
Anything with pepperoni and cheese is always amazing I love it
Literally yesterday for lunch happened across this combo. Was going to make an Italian club sandwich had the pepperoni layered on an everything bun…realized the other cold cuts somehow ended up frozen in the back of the fridge…was so annoyed just decided to pop some Perdue chicken patties in the air fryer and topped with smoked Gouda. I was like - is this going to be nasty - but whatever let’s do it - it was bomb. I said I would never eat those patties without pepperoni again. They were frozen hockey pucks after all not like your fresh homemade ones.
I love food representing memories, that’s what it’s all abt
Hey Stevie, I thought I was one of the last Mohicans at 77 years old originally from the Bronx.
But It's about the stories we get from everything we do and they are always great to listen too. But in the end it's about
cooking the food. You are a Mohican continue to carry the torch. Joe
idk why this is called "not another show" when literally every thing this man makes looks to be just something up my alley, should be called "THE cooking show"
Whenever I need ideas for meals, I come here. I've been told "my" carbonara is the best they've ever experienced. Did the fajitas last night and again, best my girlfriend has ever had. Going to slice some chicken up and give this a shot tonight.
There is nothing better for me when I'm hung over than country fried steak with heavy gravy and mashed potatoes. That was my 19th birthday dinner (Legal drink age in Canada) and man, that was absolutely perfect to wake up to in the morning.
Love the chicken cutlet been eating those made by my grandmother and myself since the late 70s.
My grandma used crush saltines instead of Panko and pounding the cutlet with a karate chop. It’s best to lightly freeze the breast’s before cutting them in the cutlets. They get paper thin and the karate chop happens when breading them. We get them waaay thinner then yours. They best the next day.
I get mine even thinner than yours joker.
@@shlomogoldstein3373 Jokes on both of you, mine are even thinner
I'm over seventy and most people from my hometown do chicken this way. We have it cold on a sandwich along with a parsley salad similar to but better than tabouli. It's called Banyet and the combination of flavours is sensational. Real Italian.
You did all this while drunk
What a beast
I've made sandwiches like this myself, I would recommend this gentleman take a fresh tomato slice it thickly and along with arugula and a touch of Italian dressing with a pinch of red pepper flakes and garlic powder put the slices of tomato and the arugula on the top and bottom of the bun once it's been assembled heated and had the mustard put on. It adds a wonderful amount of crunch and makes the chicken taste extremely moist and fresh.
Yo, I've been dipping my pepperoni pizza rolls in mustard for as long as I can remember, that's crazy! Great looking sandwich, bro. I'll be sure to try this out soon!
Bro... that's not just ANY "bread", that's a NY Hard Roll! The KING of rolls. Excellent video as usual! Love me some thin chicken cutlets. Great job.
Oh, I really like your method for chicken cutlets. I like them thin too, and I kept thinking the pounding was resulting in tough cutlets. It didn't occur to me to try a fillet knife. I'm going to be making this exact sandwich tomorrow.
How was it??
@@jerrynelson7502 Very good. I got some fresh chicken from the butcher, made the bread, and it came together nicely.
All the best favorite foods have a good story behind how they became your favorite. For me I'm a sucker for Italian beef sandwiches. My dad's from Chicago where Italian beefs are more popular so every once and awhile he'd buy some premade Italian beef, some good baguettes, and some Italian sausages, and we'd have the sandwiches for lunch/dinner. It always felt like a bonding experience, especially when he started teaching me the method of making the perfect Italian beef.
in portugal this is called a "Panado de frango" , one of the best things ever done. my mother used to do it all the time.
but its not a sandwich
@@Krochmal77 it´s served either plated with tomato rice and tomato salad or to go , i always go for the sandwich version and some tap beer ,
@@Krochmal77 you can definitely have it in a sandwich, sandes de panado! A lot of cafés will have it, and for some reason we usually put lettuce on it. Does it add anything? Pretty sure it doesn't. But if someone asks if i want it, i always say yes.
That looks good, and also seems like the sandwich is well kept together and none of the ingredients start to slip or fall apart while eating it too.
MILANESA 🇦🇷🔥
I recommend using corn starch to help dry the chicken a little more before battering it up, it gives the chicken a crispier cook on the outside while still cooking the meat perfectly.
Love this story time format and the sandwich looks incredible. I've always had a tough time making chicken taste great so cutlets look like a great option. Thanks for everything you do, wish I was in NY to check out a Sunday Supper and OD on Rainbow cookies
The set up at the end
Ohhh, *so good*
Definitely gonna try something similar
My favorite cooking channel because he tells a story.
I would substitute the spicy mustard with marinara sauce. The sandwich looks smacking!
I know the mustard is weird but trust
I think either way would work.
I agree. A thick, cooked pizza sauce might work too.
From Australia with love mate , it takes a true Italian to make a Cotaletti come to life mmmm Bravo !!!
It’s crazy cause after watching this I was like “Oh shit I got all those ingredients in my fridge right now.” The only thing I didn’t have was a roll. I had potato bread. So I toasted two pieces and put everything together with that. Really good sandwich.
Your breading technique taught me something today. Thank you
Shit, there’s mom love, then there’s “mom will always have fried cutlets for you any hour of the day” love. Your mom’s an angel
I used to turn to this sandwich when I was having a bad day at work. Mine was sun dried Tomatoes, mozzarella and a bit of mayo. Perfect.
Thats called Milanesa.
What a great story, its funny i made this exact sandwich before. Its absolutely fantastic
Who is even attempting to make this when your drunk
Cutlets just taste better when they’re paper thin
I've eaten many a sandwhich like this when I was a young buck (over 30 years ago). I am obsessed with Chirizo, Hungarian salami or Cervelat salami. So, instead of pepperoni, I use thin sliced formented salami. And I don't use brown Spicey mustard. But rather honey mustard. So sweet. But same concept.
Great share 👍 This is nice to see.
I got all the ingredients today im doing it tonight or tomorrow!! You inspired me it looks so bomb. Thank you!!
Looks delicious! I've made this very similarly and tried other condiment variations too like Durkees, chopped up pickles etc. You just can't go wrong with chicken cutlets, pepperoni and fresh mozzarella!!
fresh deli pep & spicy brown mustard is a really great combo on a cold cut, i can imagine how great this taste.
you've nailed it on this one. im sold.
milanesa a la napolitana basically
Why did I have to watch this?...I'm starving now! What an awesome sandwich that comes with a great story too! 👏😄
Made this last week with my bf, they're awesome, we too don't like mustard, so as we could't find brown spicy mustard here we just added some chiltepin sauce and a little mayo and it was great, the pepperoni helps with supressing the icky flavor of the mustard too, overall thank you for sharing this, great recipe!
I made this at home and it was awesome! Thank you
Chicken and pepperoni is amazing. More people should be eating it
My favorite video of yours. The story was great and overall relatable.
Dude this looks BOMB AF.
I am gonna try as is -Love the cutlet info.
But turning this into a Muffuletta, may just be my ultimate dream sanguich.
I love your videos man. They are really a pleasure to watch and I get really inspired to experiment.
You Rock.
thank you for sharing this awesome sandwich with us!!!
Attaching a story to this made it so much better
This is the first recipe I tried off your channel man and it turned out perfectly 👍
I've seen several recipes for chicken cutlets...and I must say yours out beats the rest !! Ty🫶🏽 enjoyed 🤤😋 ..and yes I did enjoy your story 😊
Just made this for dinner for the fam. Everybody liked it but I added tomatoes and pepperoncinis. It was bomb
I had a similar experience except the drinking, we were out of a lot of food so I grabbed a biscuit, pepperoni, mozzarella and some stone ground mustard. Needless to say it is awesome
Try putting some cornstarch in the flour mixture for even more crunch. Put the pepperoni in the oven first and get it pretty toasted! Use the oil for your bread. Focaccia would have been a better choice but it’s probably hard to get there.
I have somewhat recently fallen out of love with cooking. This sandwich motivated me to get back at it. Thank you sir.
Looks like heaven
Love the format of your videos man always so entertaining
its 6:30 am and im salivating watching this. i have 11 hours to wait. Plus I have another whole day to wait to get drunk
It was delicious. I don't what kind of roll that is I've never seen one of those before. So I just used a bagel and had trouble thin slicing the cutlets but hey trial and error. I'll get it eventually.
The absolute best signature-dishes are generally those invented during a state of "extreme hunger" with booze and/or cannabis involved. A big part of the mystique is those which are so memorable that they can't be forgotten.
Chicken cutlet with lettuce sandwich- a go to sandwich for traveling...childhood