Yum yum yum. Those look so perfectly fried and delicious!!! I love cooking for my husband & kids everyday. And also having big birthday parties for my kids and having a huge meal. The Best! ❤❤🖤🖤🖤🧡🖤🧡🧡
You never disappoint Betty! Total Rockstar!, that looks delicious and fantastic!. Haven’t had this in years , have to give it a try. Have a awesome week ! Cheers 🥂
Hey Betty, Oh Betty HeHe! One of my favorites 🤗. We have Red Buds ready to bust Open YAY,we made it! Thanks for your positive thinking 🎉🎉... JO JO IN VT 💞
Yo, check it out! Blackstone Betty is droppin' some serious culinary knowledge with this Veal Parmigiana recipe video. The way she flips those tender veal cutlets on the Blackstone griddle is straight-up impressive. And when she tops 'em with that marinara sauce, melted mozzarella cheese, and cherry peppers? Straight fire! The best part is, even if you're not a chef, you can still follow along with Betty's easy-to-understand instructions and make this dish like a boss. Trust me, your crew is gonna be blown away by how good it tastes. So, yo Betty, mad props for sharing this recipe with us!
I got this at my Giant market, I see it in Lidle. Packages are so deceiving, they always look so small but as you see the cutlets are so big! I hope you find them!! Or try with thin pork!
Hey, where’s my comment and question?? Well.. here goes again… So, I had just gotten done watching the video-twice-because I want to do this with chicken.. couldn’t have come more timely; my effort in the air fryer was a little less than optimal vis a vis dryness of meat whilst melting cheese on top.. and, then, I was worried on thicker portions for food temps … Anyway, now I have TWO questions, since post disappeared: 1. Don’t have the LONG basting cover… since I have the culinary with lid/cover, does the cover work the same with cheese melting? The space not as confined as if I used dome, hence the question… 2. I noticed you didn’t put flour out for the dredging… thought it was supposed to be (in order): Flour Egg wash Breadcrumbs Is there more than one method? Thanks BB I LOVE THE VIDEO AND RECIPE DEMO!!
Absolutely more than one method!! Sometimes I do flour but not as often anymore! Just one extra not so necessary step! Pound that chicken thin and work with low heat or less burners on! I got all your emails on this!! Looked great! Pound the chicken thin! Shorter cook time and even cook and you can turn the heat off and allow the cheese to melt with the residual heat! Or even use a wire rack or heat proof dish right on the griddle so your bottoms don’t burn next time!! I will also pass the message to Todd!! We appreciate you ❤
@@BlackstoneBetty oh thank you thank you thank you…. Felt like utter failure when the bottoms were burnt practically “black” waiting for cheese to melt… Lauralee said was “ok, I’ll just eat around the burned area…at least you made it for me”… So, what I didn’t see was “pounding the meat”… I had heard/was reminded that in ancient times a couple weeks/months ago, but had forgotten that step here… (that’s what happens when you get older and a couple anesthesia sessions🤪)… so, I will incorporate pounding and shutting down the burners… I guess the ol’ adage “is the chicken 165°????” kept me running the burners until cooked - cooked [sic] before doing the cheese thing…. THANK YOU THANK YOU!!!!🥰
@@BlackstoneBetty PS: And the griddle lid from my culinary model? You have a lid too… you used a baste dome, size long I DON’T have (can’t afford space for the long one)… appropriate to use that? You didn’t …. If I HAVE to get one for optimal performance, then I’ll get one…. I need to follow exactly to feel like I succeeded; but some things are impractical to have where I live…
@@Henk_H like in my old school Chicken cutlets video it shows pounding them thin for frying even my pork cutlets video, because they don’t come thin like this veal did. But even thickened end to end is important for even cooking. You using chicken, thin pieces will cook oh so fast on the lowest setting you don’t have to over Think the temp. Worried? Pull them arrange in a baking dish with the toppings and stick it in the oven!
@@BlackstoneBetty and the dome thing? If I don’t want to preheat oven, the lid is “ok”? Or need that dome, full stop? I HAVE one each of the BS dome and WM version aluminum round dome with gray knob… I know they won’t do, but full disclosure I DO have a dome, just not the long one
Ahhhhh! Not traditional! Cheese wasn't fully melted over the cutlets. Plus not placing on brown paper to remove excess oil! Looks greasy to me! A shame to the veal!
Another great cook by a great Chef. I love the idea of the peppers on them.
Thank YOU SO MUCH ❤ I hope you do try it!! Let me know!
Great video, love my 36" Blackstone now that its out of the snowbank. BTW, you look just like your mom, thanks for sharing
I hear that every single day 😊 cheers to warmer weather!
This was so much fun being a part of this. The veal was delicious and loved it with the peppers. Great job and recipe Betty!!❤😋🙌
❤❤❤ thanks Ma!
Yum yum yum. Those look so perfectly fried and delicious!!! I love cooking for my husband & kids everyday. And also having big birthday parties for my kids and having a huge meal. The Best! ❤❤🖤🖤🖤🧡🖤🧡🧡
I love big birthday celebrations!!! Memories 🎉❤😊
What a way to spend my off day Sunday
Very nice! That looked absolutely delicious. I've never had veal, but I think I need to try it out. Great video, Betty👍👍
It’s so good! Hope you can find it! I even see it in Lidl! But you can also make with chicken or pork ❤
Exquisite!!
😍
You never disappoint Betty! Total Rockstar!, that looks delicious and fantastic!. Haven’t had this in years , have to give it a try. Have a awesome week ! Cheers 🥂
Cheers friend 🎉 appreciate you!!
That looks amazing
Thanks Mary ❤
YES PLEASE!
❤ I hope you remake this!!
Hey Betty, Oh Betty HeHe!
One of my favorites 🤗.
We have Red Buds ready to bust Open YAY,we made it!
Thanks for your positive thinking 🎉🎉...
JO JO IN VT 💞
I’m so excited Jo Jo !!!! Finally!!
Looks amazing, never had veal. But would love to do with chicken cutlets. Thanks for sharing
Yo, check it out! Blackstone Betty is droppin' some serious culinary knowledge with this Veal Parmigiana recipe video. The way she flips those tender veal cutlets on the Blackstone griddle is straight-up impressive. And when she tops 'em with that marinara sauce, melted mozzarella cheese, and cherry peppers? Straight fire! The best part is, even if you're not a chef, you can still follow along with Betty's easy-to-understand instructions and make this dish like a boss. Trust me, your crew is gonna be blown away by how good it tastes. So, yo Betty, mad props for sharing this recipe with us!
Ohhhhh WOW thank you for the kind words 🥰🥰🥰
Oh that looks so good. Yummy. I feel like gamy, so you can drop by anytime. I got the Blackstone you brought the veal, and I can fix some pasta. 😂
Would be a fun time!!!
That looked fantastic, I may do that this week.
What time should I be over 🤩
My wife loves veal parmigiana but I can never find veal in our area. But I’m saving this just in case.
I got this at my Giant market, I see it in Lidle. Packages are so deceiving, they always look so small but as you see the cutlets are so big! I hope you find them!! Or try with thin pork!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼🫶🏼
First!!!!
Looks great.
❤❤❤❤❤ you’re always #1 !!
Ditto!!!! But YOU, BB, are “tied” with #1 in Colorado!! So, that’s MY vote!
@@BlackstoneBetty Ditto!!!! But YOU, BB, are “tied” with #1 in Colorado!! So, that’s MY vote!
🤤🤤🤤
❤
Hey, where’s my comment and question??
Well.. here goes again…
So, I had just gotten done watching the video-twice-because I want to do this with chicken.. couldn’t have come more timely; my effort in the air fryer was a little less than optimal vis a vis dryness of meat whilst melting cheese on top.. and, then, I was worried on thicker portions for food temps …
Anyway, now I have TWO questions, since post disappeared:
1. Don’t have the LONG basting cover… since I have the culinary with lid/cover, does the cover work the same with cheese melting? The space not as confined as if I used dome, hence the question…
2. I noticed you didn’t put flour out for the dredging… thought it was supposed to be (in order):
Flour
Egg wash
Breadcrumbs
Is there more than one method?
Thanks BB
I LOVE THE VIDEO AND RECIPE DEMO!!
Absolutely more than one method!! Sometimes I do flour but not as often anymore! Just one extra not so necessary step!
Pound that chicken thin and work with low heat or less burners on! I got all your emails on this!! Looked great! Pound the chicken thin! Shorter cook time and even cook and you can turn the heat off and allow the cheese to melt with the residual heat! Or even use a wire rack or heat proof dish right on the griddle so your bottoms don’t burn next time!! I will also pass the message to Todd!! We appreciate you ❤
@@BlackstoneBetty oh thank you thank you thank you…. Felt like utter failure when the bottoms were burnt practically “black” waiting for cheese to melt… Lauralee said was “ok, I’ll just eat around the burned area…at least you made it for me”… So, what I didn’t see was “pounding the meat”… I had heard/was reminded that in ancient times a couple weeks/months ago, but had forgotten that step here… (that’s what happens when you get older and a couple anesthesia sessions🤪)… so, I will incorporate pounding and shutting down the burners… I guess the ol’ adage “is the chicken 165°????” kept me running the burners until cooked - cooked [sic] before doing the cheese thing…. THANK YOU THANK YOU!!!!🥰
@@BlackstoneBetty PS:
And the griddle lid from my culinary model? You have a lid too… you used a baste dome, size long I DON’T have (can’t afford space for the long one)… appropriate to use that? You didn’t …. If I HAVE to get one for optimal performance, then I’ll get one…. I need to follow exactly to feel like I succeeded; but some things are impractical to have where I live…
@@Henk_H like in my old school Chicken cutlets video it shows pounding them thin for frying even my pork cutlets video, because they don’t come thin like this veal did. But even thickened end to end is important for even cooking. You using chicken, thin pieces will cook oh so fast on the lowest setting you don’t have to over Think the temp. Worried? Pull them arrange in a baking dish with the toppings and stick it in the oven!
@@BlackstoneBetty and the dome thing? If I don’t want to preheat oven, the lid is “ok”? Or need that dome, full stop? I HAVE one each of the BS dome and WM version aluminum round dome with gray knob… I know they won’t do, but full disclosure I DO have a dome, just not the long one
👍☘️
You are Gorgeous 😊😊
Ahhhhh! Not traditional! Cheese wasn't fully melted over the cutlets. Plus not placing on brown paper to remove excess oil! Looks greasy to me! A shame to the veal!