These are starting to remind me of the old Food Network/Cooking Channel shows (when they were still about cooking), I missed this :) Thank you. Very nice episode
I discovered him during quarantine and I feel as though I finally have family back. This all reminds me of my childhood and oh man I can not get enough! He deserved his own cooking channel on TV that is PRIME TIME
ROBERT CRAIG you are moron. Ofc he pushes the accent a little that’s part of the charm. But I guess some ppl are just to ignorant to realize that or you are just an intolerant bigot but either way you are a moron. BYE BYE
I just sat down in my recliner after enjoying a very satisfying meal of Pork Milanese made almost exactly as shown. I used thick boneless pork ribeye chops, pounded to about 1/2 inch thick instead of pork loin, only because I love the darker, more flavorful meat found on the ribeye. So simple to prepare and cook, tender, moist and delicious. Thank you kind sir for the recipe and showing me the skills to prepare it. I cook a lot of Asian dishes, but I will be focusing more on Italian cooking in the future.
OMG!!! So delicious this recipe. I just made it for my wife and I. Had velveeta shells and cheese and buttered squash and zucchini. And Italian bread. Thank you Mr Pasquale. Salute and cin cin!
I have made this several times and it is so delish!!!! I have several of your recipes that I make. All are so wonderful. Now to decide which one to cook next.
My mother used to make pork cutlets a lot when I was growing up. To the other comments that this is like schnitzel, yes, and the Japanese have their version too Tonkatsu. All delicious.
blondegirl it amazes me the crossover in cultures with a lot of recipes! Shows us how we all have some kind of connection and truly aren’t all that different!!
blondegirl this recipe is the father of the schnitzel. The Austrians refined it and it became the staple of middle European cuisine eaten weekly by Most Czechs, Hungarians, Slovaks etc.
That's actually the ancestor of the famous Austrian "Wiener Schnitzel". For Wiener Schnitzel one would preferably use veal even though it is hardly used these days, deep fry it, add some potatoes with parsely and cranberry jam as a dip. It's nice to see how the original is prepared properly - thank you for sharing!
Just tried this recipe and it was so good and flavorful! I'm still new to cooking and am always wary about making anything fried, but the recipe doesn't call for deep frying so it was a very simple and easy to follow recipe! I also added chili peppers to the egg wash, which added a bit of spice as well. Would recommend trying this recipe :)
Grateful when I came across your channel. One dish according to your recipe I already made - Chicken Marsala.Me and my friends really liked. Now the next one will be Pork Milanese. Thank you so much for your work and your time.
Pasquale, great recipe, you are the best italian chef on you tube, i state that every video, btw, i make small slits like that on any meat that has a little fat around the edges to keep from curling up when cooked, pork, beef, chix, etc...
Thank you! I love your videos. I discovered your channel just recently and started watching and have been going through several of your past videos. I made your recipe for shrimp linguine last night and it was wonderful. I love listening to you with all of your stories and your fun presentations. I already make pork cutlets a lot as I cook Hungarian foods and we use a lot of pork in many different ways. It is so wonderful watching you make yours. I would love to be in your kitchen with you. Salute, cin cin and as we say in Hungarian, Jo etvagyat! and Egészségére which means, Good Appetite! and Cheers!
I hit like on Pasquale's recipes before i watch video, i can always change to don't like at the end of video, never have, i just want to remember to vote like
1st time I saw him was on the food network possibly cooking channel... he cooks my childhood dishes that I unfortunately will never learn 😔... I enjoy every minute of your videos.
That cutlet would be great with some warm German Potato salad. You can tell the cutlet and wine were good.....notice his voice was almost a whisper 🥩🍷🤗 I LOVE WATCHING HIM AND SEEING HIM ENJOY HIS RECIPES..CIN CIN!!
One of my all time favorite go to dishes. Can feed a crowd very inexpensively. Pasquale, may I ask what you think of only partially frying in ghee, then finishing off in the oven?
Jon you’re right, that’s delish! I make a brown gravy with fresh mushrooms to pour over the cutlets, then top it with fresh parsley and add a side of small roasted red potatoes... mmmmm Jägerschnitzel... 😊
That vid totally motivated me so I made the cutlets and mushroom gravy! Dinners just about served, I’m just whisking some balsamic dressing for the Romain salad too and I’ll use a peeler to shave the pecorino romano for each salad at the table...😉 Rolls are almost done too so those and the tatos’ll be nice n hot... Bon appetite! Man if only we had smellavision!!!
E FUDD I get that. Now try n put that wording on a menu and watch how many won’t order it. It just sounds so plain... To me it should get your taste buds smacking just reading “how” that pork cutlet is being prepared. Personally, in my kitchen I could call it “Alpo” (dog food) and it wouldn’t matter because my peeps know the quality in both flavor and presentation that I choose to put out. I find it more appetizing knowing when I see it on the menu or when someone else is making it, exactly how they describe what the final product will be. Then I know in advance if it’ll have a German twist, Italian or maybe even a Cantonese rendition of ye-old pork cutlet LOL. food is fun and I know that you know this too, so that’s why I won’t ever downplay it as just a basic piece of pork... enjoy your day my friend and happy cooking 😉✌🏼
Pasquale? We used to have a Pasquale's in Cincinnati/Northern Kentucky. And your apron says "Salut Cin Cin"...Any chance you are from the NKY/Cincinnati area?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This is by far my favorite food channel on UA-cam.
These are starting to remind me of the old Food Network/Cooking Channel shows (when they were still about cooking), I missed this :) Thank you. Very nice episode
Andrea K But power time the people, not the greedy networks. Person to person teaching and entertainment. What a wonderful thing UA-cam can be.
Food network has gone to hell. Whomever the CEO is should be fired for ruining it.
He’s better and they we’re garbage
i agree
go woke go broke alot has been broken
Seriously, I freaking love this guy!
I discovered him during quarantine and I feel as though I finally have family back. This all reminds me of my childhood and oh man I can not get enough! He deserved his own cooking channel on TV that is PRIME TIME
I was thinking The same thing. He would be killing it the food network. Authentic Italian food made with love.
@ROBERT CRAIG Robert. GTFO No one...and I DO MEAN THIS NO ONE likes you Bob
ROBERT CRAIG you are moron. Ofc he pushes the accent a little that’s part of the charm. But I guess some ppl are just to ignorant to realize that or you are just an intolerant bigot but either way you are a moron. BYE BYE
ROBERT CRAIG you are an ass...how old are you...8 yrs old?
Everything you do makes me hungry! Love you! You bring back memories of my Italian grandparents in Pompton lakes New jersey!
Not even 2 minutes in and Chef Pasquale has taught me a new trick with cooking pork. Love this channel. ❤
Pork cooked this way comes out so tender and makes great sandwiches too! I just finish my cutlets with a squeeze of lemon juice. Bravo! 😍
thanks for reminding me great sanwich with left overs some cheese on top ,yes
I just sat down in my recliner after enjoying a very satisfying meal of Pork Milanese made almost exactly as shown. I used thick boneless pork ribeye chops, pounded to about 1/2 inch thick instead of pork loin, only because I love the darker, more flavorful meat found on the ribeye. So simple to prepare and cook, tender, moist and delicious. Thank you kind sir for the recipe and showing me the skills to prepare it. I cook a lot of Asian dishes, but I will be focusing more on Italian cooking in the future.
OMG!!! So delicious this recipe. I just made it for my wife and I. Had velveeta shells and cheese and buttered squash and zucchini. And Italian bread. Thank you Mr Pasquale. Salute and cin cin!
Ciao Pasquale! Mi piace molto guardare suoi video di cucinare sempre! BELLISSIMO!
I know it's going to be a good day when you post a new video! Delicious as always!
I have made this several times and it is so delish!!!! I have several of your recipes that I make. All are so wonderful. Now to decide which one to cook next.
I love garlic too! This recipe sounds amazing, I definitely will try making this next week :)
My mother used to make pork cutlets a lot when I was growing up. To the other comments that this is like schnitzel, yes, and the Japanese have their version too Tonkatsu. All delicious.
blondegirl it amazes me the crossover in cultures with a lot of recipes! Shows us how we all have some kind of connection and truly aren’t all that different!!
blondegirl this recipe is the father of the schnitzel. The Austrians refined it and it became the staple of middle European cuisine eaten weekly by Most Czechs, Hungarians, Slovaks etc.
That's actually the ancestor of the famous Austrian "Wiener Schnitzel". For Wiener Schnitzel one would preferably use veal even though it is hardly used these days, deep fry it, add some potatoes with parsely and cranberry jam as a dip. It's nice to see how the original is prepared properly - thank you for sharing!
Wiener Schnitzel is a Viennese dish made of veal, not lamb, and is protected as such under Austrian law.
@@AirrowRocket Oh yes of cause I mean veal ! thanks for correcting.
I made this tonight! It was SO good! And super easy!
Just tried this recipe and it was so good and flavorful! I'm still new to cooking and am always wary about making anything fried, but the recipe doesn't call for deep frying so it was a very simple and easy to follow recipe!
I also added chili peppers to the egg wash, which added a bit of spice as well. Would recommend trying this recipe :)
The algorithm brings a gem yet again.
I love this so much
I love ur cooking techniques
Watching this at 11pm is not a good idea! ... Ill make this for lunch tomorrow, God Bless !
I have made this twice and loved the dish and the chef! Simple, perfect food!
That intro with the food close up just blew my mind!! That pork looks delicious...👏👏👏
You can tell he hears music when he tastes good food. The mark of a chef. :D
Grateful when I came across your channel. One dish according to your recipe I already made - Chicken Marsala.Me and my friends really liked. Now the next one will be Pork Milanese. Thank you so much for your work and your time.
Pasquale, great recipe, you are the best italian chef on you tube, i state that every video, btw, i make small slits like that on any meat that has a little fat around the edges to keep from curling up when cooked, pork, beef, chix, etc...
You are the best cook. My family loves watching your videos. So much energy and it shows in your food. I wish we could visit your kitchen for dinner.
Thank you! I love your videos. I discovered your channel just recently and started watching and have been going through several of your past videos. I made your recipe for shrimp linguine last night and it was wonderful. I love listening to you with all of your stories and your fun presentations. I already make pork cutlets a lot as I cook Hungarian foods and we use a lot of pork in many different ways. It is so wonderful watching you make yours. I would love to be in your kitchen with you. Salute, cin cin and as we say in Hungarian, Jo etvagyat! and Egészségére which means, Good Appetite! and Cheers!
He's the Italian grandpa everyone wishes they had
yep, I learn so much from him
Soooo delish!! One of my favorites ❤ Grazie bambino 👏👏❤
All I wait apart from his wonderful dishes, salud cin cin. Huge respect for the talented man... god bless him with healthy life...salud cin cin
This pork dish looks amazing,and along with that wine....Italian yummyness 🤤👌
WE LOVE YOU CHEFF PASQUALE. THANK GOD FOR YOU!!!!!
Why does this man not have a cookbook out yet?
I thought he did on Amazon, but I was wrong!
Love you... my Nonna was a good cook too.. she passed away. You make me happy
Can wait to make your dish sir. Thank you for sharing it...….That last blooper had me rollin.
I hit like on Pasquale's recipes before i watch video, i can always change to don't like at the end of video, never have, i just want to remember to vote like
I wish to one day eat your food! I absolutely love your videos, I’ve been a fan for years!
This looks amazing can’t wait to make thank you 😊
You made my day. Such joyful cooking... much thanks!
1st time I saw him was on the food network possibly cooking channel... he cooks my childhood dishes that I unfortunately will never learn 😔... I enjoy every minute of your videos.
made it for dinner tonight. even before the pasta con le sarde. it's so good.
I just realized I have watched 45 minutes of grandpa cooking , this is so good it should be a tv show...
Pasquale Sei il numero uno sei bravissimo👍👍👍
Always good recipie Pasquale!! Thank you.🤗
That cutlet would be great with some warm German Potato salad.
You can tell the cutlet and wine were good.....notice his voice was almost a whisper 🥩🍷🤗
I LOVE WATCHING HIM AND SEEING HIM ENJOY HIS RECIPES..CIN CIN!!
Chef Pasquale, you remind me so much of my Grandpa Joe. (RIP) . Watching you makes me feel like Grandpa is with me. 💖💖💖
My mother in law (let her rest in peace) always said, "Food tastes better when someone else cooks ". 😁
As always Chef 👍🏻👍🏻😋 I will try this for Sunday dinner 🍽. Thank you 🙏🏻
Ps. 👍🏻👍🏻 video quality is amazing.. kudos to your cameraman
That's his son, Jeremy (I think), who is the cameraman
Who is Grandpa's cameraman getting these amazing shots...lbvs
His son
I love your channel I just discovered it today . Thanks for your recipes ur a awsome guy
They looked delicious 😋!😎
Nice looking pork recipe! Kind of like an Italian Pork schnitzel! Pork Milanese great recipe!
This looks amazing! Trying this for dinner tomorrow with the family!
I made this according to your recipe, Pasquale. It was a huge hit! Thank you so much! Salute! Cin Cin!
Did it last night..it was delicious 👍
You make everything good.
Love you, your the best! You have the best recipes and always make me laugh. I have 2 teenaged boys and believe me sometimes I need a good laugh 😆
This looks wonderful as do all the recipes! I'm making this one today! Can't wait! ❤️❤️
You brighten my day
Super great chef! Thank you for this recipe!
You should definitely do the knife care video! Everything from the make/model you use to how you go about sharpening and how often, etc.
I love this man.
I am looking for an Italian style beef pot roast recipe..
Man I can watch you all day.
You have a new subscriber..
Excellent! Mouthwatering as always!
I love milanese. Your recipe is delicious. Thank you. 👍🏻😋
Your Schnitzel looks good chef! 😉👌
Made this dish tonight, came out excellent. Thanks Chef. :)
Within the day, 3,300 views already! How happy are you Mr. Orsara?
Adoro questo ragazzo, mi ricorda lo zio! Userò le sue ricette. Saluti!
I love that pan! Please put the info on the pan in the infobar!
Yumm. love watching your channel and trying your recipes. So delicious 😍 Thank you so much for taking the time to make them for us 😊
Tu porti gioia nei nostri cuori, amico mio.
Grazie moltissimo per questa ricetta! 😎
He’s adorable!
I love Pork Chops ! always did "shake-N-bake.... but think I have to try your way , looks delicious! with homemade mashed potatoes & gravy -
What kind of bread crumbs do you use specifically?
Ima try this one. Is that pork loin?
Omg my favorite.... Looks so good ♥️ I love your videos ♥️🤘
Italian food is from heaven even though I am greek who have great food too ☺
looks SO GOOD
i really like you vlog because you ar so happy .ilike to watch your recipe.yum its dlicious i will cook it.ilove pork specially fr.
One of my all time favorite go to dishes. Can feed a crowd very inexpensively. Pasquale, may I ask what you think of only partially frying in ghee, then finishing off in the oven?
I have the same meat tenderizer! It's an oldie, but a goodie! Just like us!
Beautiful!
Wowiee!!!! Itta looks goood!!!
You always make everything look so tasty 😋
Looks delicious
Buongiorno Chef Pasquale. Grazie per questa meravigliosa ricetta. Ho una domanda, quale padella stai usando per friggere il maiale? Saluti e cin cin!
mmmm that looks so good thank you from london uk
I love this man
Where did you get that bernie apron ?
All the way to ten lol! I love this guy and his videos are awesome!
Very nice. Milanese is my favorite kinda steak. Tho I lean more to chicken, but this pork looks delicious😋
Wish I could find your pork and mushroom recipe.
Do you have a classic gnocchi recipe?
What kind of pan is that Pasquale??
Awesome!!
That's basically schnitzel. Try slicing a lemon and putting it on the pork. It's fantastic.
Jon you’re right, that’s delish! I make a brown gravy with fresh mushrooms to pour over the cutlets, then top it with fresh parsley and add a side of small roasted red potatoes... mmmmm Jägerschnitzel... 😊
@@JDLarge that sounds great. Can I come over?
It's basically just a breaded pork cutlet. Neither Schnitzel or Milanese.
That vid totally motivated me so I made the cutlets and mushroom gravy! Dinners just about served, I’m just whisking some balsamic dressing for the Romain salad too and I’ll use a peeler to shave the pecorino romano for each salad at the table...😉 Rolls are almost done too so those and the tatos’ll be nice n hot... Bon appetite! Man if only we had smellavision!!!
E FUDD I get that.
Now try n put that wording on a menu and watch how many won’t order it. It just sounds so plain... To me it should get your taste buds smacking just reading “how” that pork cutlet is being prepared. Personally, in my kitchen I could call it “Alpo” (dog food) and it wouldn’t matter because my peeps know the quality in both flavor and presentation that I choose to put out. I find it more appetizing knowing when I see it on the menu or when someone else is making it, exactly how they describe what the final product will be. Then I know in advance if it’ll have a German twist, Italian or maybe even a Cantonese rendition of ye-old pork cutlet LOL. food is fun and I know that you know this too, so that’s why I won’t ever downplay it as just a basic piece of pork... enjoy your day my friend and happy cooking 😉✌🏼
Looks good!
I love it
Gloria a Dios por esa energía que tiene ❤🙏🏼
Pasquale? We used to have a Pasquale's in Cincinnati/Northern Kentucky. And your apron says "Salut Cin Cin"...Any chance you are from the NKY/Cincinnati area?