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 😍😍😍
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
@@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.
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.
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! 😊👨🍳
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 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!
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 😎
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.
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.
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! 😄👨🍳🍋
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.......
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 😂
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! 👨🍳🔥
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)
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! ❤️
Yayyyyyyy its finally here just for you. I like to eat my pasta and main course separate. I would have pasta first and then serve this for main course. What about you?
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.
@@vincenzosplate I discovered several cheeses now because of you and your channel, so it's all added another level to my cooking. My wife already liked my cooking, and is loving this even more now.
@@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.
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!!
Vincent amo todo lo que haces! un consejo desde argentina que aca hacemos siempre milanesas. Trata de sacarle la grasa. normalmente en las milanesas no le dejamos nada de grasa. solo en las parrilladas (Barbecues nada mas ) Saludos desde argentina con amor!
How much do you want to eat this crunchy Pork Milanese from 1 to 10?
Lol at 6:05 - "Lemon Bae"
10! Just like you Vincenzo:)
10, of course! It looks delicious!
Eleven 😜
Nine. I like it better without the cheese.
Vincenzo is one of the only chefs I trust in terms of making authentic Italian food. Great video as usual vincenzo
Check out Pasquale Schiarappa. He and Vincenzo are great
I suspect he has a living very old grandmother who watches and will kill him if he messes up ;-))
@@Doeff8 He has his grandmother on some of his videos. She told him he didnt make the ravioli right in one of them, lol
I second that!!!
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 😍😍😍
Vincenzo , I'm making so much traditional Italian food thanks to your channel, grazie mille!
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
The only trusted Italian chef on RUclips
😍 you always so kind!!
This was one of many traditional dishes my Mama would make for us, thank you for sharing this recipe with others Vincenzo!
It was a pleasure for me 🙏🏻
I did it! Made this for dinner tonight….so good! I wish I could send you a picture…I was very proud! 😂
The Italian schnitzel 👌😍
Thats correct
@@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
Came here to comment this! 😄
@@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.
Not only do you cook as maestro but also you are good at looking inside our minds. Bravo!!
oh wow, this is great to hear 🙏🏻❤ thank you very much my friend, I appreciate!
Are you going to try thi recipe? 😋
@@vincenzosplate certo! I have already purchased ingridients and they are to be prepared :)
The sound of that crust is actually satisfying. Not going to lie. Another amazing video thank you very much.
oh, this recipe is to die for 🤤 please try it!!
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.
Oh sounds delicious, I have to try this polish version
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.
Ciao Brodie, wow you must really love this dish. The best part is that takes only 10 minutes to make. It takes longer to open a bottle of wine 🤣🤣🤣
I really like the way how you dose show people to cook real Italian foods. Keep it up...well done..👍🙂
Thank you so much, it is alwasy a pleasure for me! 🙏🏻
We made this today!!!! YUM!!! Now I am binge watching your recipe videos. It was like my body thanks me for eating pork milanese
Aaaamazing 😍 I'm sure glad you tried and loved this recipe 😋
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!
I make pork the same way, but I never heard that tip about adding lemon to the egg! Thanks!
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! 😊👨🍳
@@vincenzosplate Yes! It’s great! I like lemon on artichoke hearts and chicken cutlets…now I will also use it on pork!
wow pork chop ala italian (Porka Milanese) looks delicious, tx4share bro :-)
many thanks to you for watching! Are you now going to try this reicpe? 😋
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!
The meat they use in Milan is veal.
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.
@@dvkaw7780 never had a pork one in Italy, they were always veal.
Yes well said. Use anything you like (for example eggplant or mushroom if you are vegetarian) and enjoy it
@@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 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!
I love your presentations. I will be trying a few soon. keep it up, my friend.
thank you a lot!
I just made this dish, and my brother and I loved it. Thank you for the info Vincenzo, I highly recommend this!
oh wow I love to hear that 🤩 thank you guys, I'm super glad you loved the recipe!!
Hi. We are from Poland and we do make similar dish, which is a staple Polish food - Kotlet Schabowy. Make it regularly to this day and love it
Sounds great!
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.
Wow, this sounds great 😍 I have to try it, thank you!!
@@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!
If you fry the escaloppa milanese in clarified butter, it gets a nice buttery taste, which makes it even better!
Yes,and I would fry it at a lower temperature. His looked very dry
Wow wow wow I will do this next
WOW Chef, another great video
Thank you kindly! Are you going to try this recipe?
@@vincenzosplate Yes, I am cooking this for wife tomorrow night.
Extra vergine olive oil is the best vinchenso your a genius greetings from germany
Thank you a lot Oliver! Are you going to try this recipe? 😋
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 😎
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.
Nonnas food is always the best..nobody cooks as good as nonnas.
Polish „schabowe”
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.
Sometimes the simplest meals are the best. I'm going to make this very soon!
oh, well said my friend!
Please try this recipe and let me know 😋
Thank you for the italian version, you are the best Vincenzo for italian food
😍😍😍😍😍😍 thank you Eva 😘😘
I Just love your passion
Thank you so much 🙏🏻
@@vincenzosplate no, thank you! For making my grocery bills go up and making me enjoy all this delicious ingrediënts 😂
Simple to make and delicious in the Belly, thank you Vincenzo!
Looks delicious. I just used the pork tenderloin I had in my freezer, but now I want to run out and buy another to make this 😊
😁😁😁😁😁 mission accomplished. This is what I wanted you to do 😆
Just made this for the family tonight. They loved it!
oh this is amazing! I'm super glad you tried it, and your family loved it 😍 grazie!
thank you Vincenzo for the tip to use a lemon to cover the smell of the eggs! So much better!
I'm glad my tips can help you! 🙏🏻 Now you can make cutlets to perfection!
I love your descriptions! Everything is written smart and clean
My wife gets the credit for it. She is the smart and clean one 😄
@@vincenzosplate You are lucky man 👍😁
Wonderful. I never would have thought of adding lemon juice! Thanks Vincenzo
Lemon brings the magic 😄
Sacred food.
Definitely going to make this!
Thanx Vincenzo's Plataaaaaaah!!!!
Hahahahahah have fun making it 🤣🤣🤣
Kooooooooooos
Vincenzo, you DID read my mind!
Can't wait to try it 👍
We think alike my friend. Enjoy this dish made in 10 minutes
I live in Hawaii and since most of your videos come out in the am I am now forced to crave Italian food all day haha
🤣🤣🤣🤣🤣🤣🤣🤣 I am terribly sorry 🤌🤌🤌
just perfect vincenzo!!! im gonna make it
I Love your cooking Vinc, and faces you making.I Learn lot from the show ,specialy creamenes of pasta dishes.Thank you Chef.
Thanks so much
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! 😄👨🍳🍋
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.......
Wow thanks you are very generous. I believe you will love it. Just add lots of passion when you make it 😍
You are my new favourite RUclips chief. Keep up the good work V :)
Wow, thanks! 🤩
Love your channel my friend.helpful to me thank you so much love you man.... Why why why
that didn't come out all that well would love to know where you get your plates and your cutlery from that was what I was trying to say why why why
Happy to help 🙏🏻❤
@vincenzo's plate your recipes are always amazing, but you also bring that Italian cool factor and make cooking fun for us all!! Grazi grazi !!!
I appreciate that!
Made this for myself and the wife last night. Was really great!
Great job! I'm glad you two loved this recipe 😋
I love this Pork Milanese! Thanks, Chef!
This is so easy and simple to make
Wow I shall be copying your recipe this weekend for my mama and husband thank you Vincenzo ♥️
Yes please 😍 try it, I’m sure you and your husband will love it!
Vincenzo, please do Cotoletta alla Bolognese. It has to be one of my all time favourite dishes.
Great request. I will on it
So good . Plate and video
Many thanks!
Have you ever had Cotoletta Milanese? 😋
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 😂
Agree. This is very very interesting. It might seem the same but different i every country. Food is so beautiful
Love the preparation of the meal, just cried a little from the beating your marble counter was getting.
🤣🤣🤣🤣 i have to go and check if there are any cracks on the marble 🤌🤌🤌
Excellent chef. I do like to add arugula to the salad, but this looks phenomenal!
It's so good!
I am German and would go for a Schnitzel with the Italian tweak any time. I am hungry now.
Oh wow this means a lot coming from a German
First time making this and it was fabulous! Thank you
wow wow this is what I love to hear 😍 brava ❤
Looks fantastic and makes the I am making list. Thank you vincenzo
hope you can try this recipe soon, it deserves a lot! 😍
We love this recipe! Thank you!
You're very welcome! 😊 I'm delighted to hear that you love the recipe. Keep enjoying and sharing the culinary joy! 🍽️🇮🇹😋
This was one of my childhood favourites and I still have it regularly! I must be a very beautiful person just like you Vincenzo! 🤣😉.
You must be so beautiful An if you ate this all your life 😃😃😃 😍😍😍
@@vincenzosplate 😂😀😊
That looks delicious and Excellent! 👏👏👏👏
Many many thanks! Of course this is incredibly delicious 😋 a must try recipe
Can you make a calzone recipe please? Maybe with Lucio?
Thank you for the suggestion Ethan!
Gorgeous dish, and those tomatoes!😀
oh yes, this is so good 😍 a must try dish!
Indeed that will taste delicious... I will try it..
oh yes it tastes AMAZING! PLease try this recipe, I'm sure you will love it! 😋
Looks delicious I’m definitely making it today thanks Vince god bless 🙏🏼
Yayyy 😍 Please try this recipe and let me know, I'm super curious!
Thanks for replying it was great I made it Twice with pork chop and chicken it was amazing the family loved it thank you for the recipe God bless🙏🏼
I'm going to make this today!
Have fun making it. Buon appetito
Gonna have to try this tonight
Yessss this is a must try 😋
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! 👨🍳🔥
I made this for dinner and it was a ⭐⭐⭐⭐⭐ dinner thank you for sharing 🥰🥰🥰
wow, this is great to hear 😍 many thanks to you Susan!
I'm hungry already, you made it so easy to follow👍👏🍷
It is easy. I great dish made in 10 minutes
that looks so delicious. Now I know what to cook on Sunday :)
Faaantastic, hope you enjoy!
Just like my mommy use to make. The best.
Mum food rocks. Its so easy and so good
Looks so good 👍. My mother did this with chicken also.
amazing, I love it with chicken too 😋 delicious
Thank you Vincenzo, for smashing and not saying the like button. You actually smash! Bravo!
😍😍😍😍😍😍😍 sending lots of love
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!
I have a Braciole recipe and used veal steak, let me know if this is similar to what you're looking for.
www.vincenzosplate.com/braciole/
Like Polish Schabowy or Geman Schnitzel. Wikipedia shows many similar ricipies. It seems that pork chops cutlets is best to make that way.
Very similar recipes. Yes pork chops are great
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
Try the peposo, it's young beef cooked in pepper and Chianti wine, super tasty and tender.
We're going to Florence specifically. It seems I underestimated the great variety of local traditions!
Thanks for your great tips guys!
@@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)
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! ❤️
thank you, you are really very kind, I really appreciate it! I'd like to make a video about Italian Sausage, thanks for the suggetion 😋
@@vincenzosplate thank you❤️! from Philippines
Omg I love your videos my husband and I have been making alot of ur recipes 👌🤗
Ciao Jenny 😍😍😍😍😍 thank you bella. Sending lots of love to you and husband.
What is yout favorite recipe.so far?
@@vincenzosplate thank you so much🤗 and we love everyone of ur recipes but my favorite is the tiramisu 💖💞
Fantastic!
Thank you Scott
FINALLY.
Thats what I was looking for all this time.
My favorite italian *RESTAURANT* used to serve this with Pasta Napoli. Your thoughts, Vincenzo?
Tf you mean "Your favorite italian" they are not collectibles
@@Jalil_Salomon I meant a restaurant -_-
Yayyyyyyy its finally here just for you. I like to eat my pasta and main course separate.
I would have pasta first and then serve this for main course. What about you?
@@vincenzosplate I see. Ok then I´ll use baked potatoes with this, I already know I´m making this for dinner tysm for the recipe Maestro :3
You are the best....
oh wow, thank you a lot!
Are you going to try this recipe? 😋
We have very similiar dish in Poland called "kotlet schabowy" (pork chop) but we don't use cheese and parsley. The rest is the same.
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.
Beautiful Italian Schnitzel :)
Many thanks! 😋 It is super delicious
Oh this is what I love can’t wait to try .
Hi Ann this is soooooo good. Done in less then 10 minutes
That looks amazing. I can’t wait to try making this.
Please try this recipe as soon as possible 😍
@@vincenzosplate I made this yesterday. It was amazing! My daughter and her boyfriend thought so also.
I make a very similar cutlet, but never added grated cheese to the breading. Other herbs, yes, but will try this too now!
Cheese is the king. It takes the flavours to the next level
@@vincenzosplate I discovered several cheeses now because of you and your channel, so it's all added another level to my cooking. My wife already liked my cooking, and is loving this even more now.
How about adding the lemon juice on the finished product?
You're reading my mind; that would be quadruple scrumptious!!!! 😋😋😋😋
That’s what is usually done with the German/Austrian equivalent; the Schnitzel too
Yes yes its a must. I wanted to do something different by adding the tomato juice instead
I knew what it will be after your post. We make almost the same in Poland.
I have to try it
I’m going to make this for dinner tomorrow.
Yayy! Please make it and let me know 😍
@@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.
Thank you
Hey there! So glad to see you enjoying my videos. Let me know if you have any questions or recipe requests. 👨🍳🍝🇮🇹
@@vincenzosplate Thank you
Love your videos !
Love you more 😍
Bravissimo 💓💓💓💓💓💓💓💓💓💓👍👍👍👍👍👍👍👍👍
Grazie infinite Mariella!
Questa cotoletta è super 😍
Omg… looks sooooo delicious!
It is! 😍 Please try this recipe soon 😋
@@vincenzosplate definitely will 😋
This looks so good 😊♥️
Oh yess 😍
Bravissimo!
Sei gentilissimo, grazie
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!!
I think you'll be fine with chicken, you just have to adjust to the cooking times, where are you from?
To be authentic it should really be veal but if you don't want to or can't use that chicken is as good a substitute as pork.
@@ismokecrackbecauseheroinis401 I’m from south India
Yayyyyy yes chicken is great. You are going to love it. Enjoy
@kulein if you're in bangalore. Order from frostys
Beautiful !!! Would canola oil still give it a crunch??
Thanks, yes I believe canoli oil would work. I always used sunflower or vegetable oil but canola should work
Vincent amo todo lo que haces! un consejo desde argentina que aca hacemos siempre milanesas. Trata de sacarle la grasa. normalmente en las milanesas no le dejamos nada de grasa. solo en las parrilladas (Barbecues nada mas ) Saludos desde argentina con amor!
Muchas gracias Guidin para el consejo