9/7/23: This looks so good; my mouth was watering as I watched it. It was expensive, $18.99 a lb. (California; had to special order it), bought it yesterday, so I can't wait to make it for tonight's dinner. I won't leave the tiniest morsel on my plate, and no one else better not either! Thanks for sharing. It doesn't get any better than this...YUM! 😋
Delicious, I used to make it a long time ago, now I make chicken parm because veal for me, is way way too expensive. Last time I bought it it was $16 a pound in NY and that's when I stopped. That's insane and I can't even believe I bought it at that price.
This looks awesome I hate when you get these paper-thin veal scallopini cutlets I don't like when they pound the c*** out of chicken either till it's like a slice of paper I like thick hearty veal and chicken parm
Hey Buddy can you do a collab with Rosana Pansino excuse me if I misspelled her name but she is a vary great baker and i'm sure she will love to see you. ; )
che schifoooooooooo pasta con carne solo in america fanno queste schifezze e si chiamano pure italian recepesssssssssssssssssssssssssssssssssssss nooooooooooooooooooooooooooooooooooooooooo
So, you cover your beat meat in breadcrumbs. Why would you beat, pound, or do anything else to the most tender beef cut, except for some Japanese beef, unless it is not really veal? Perhaps an old bull that dropped dead in the field a few days ago and you are tenderizing it as well as killing the worms and maggots. Real veal comes from calf that ore only 4-4.5 months old. No culinary reason to tenderize it. I am guessing you are trying to make it look like more than it is. A half to three quarter inch veal steak is perfect. If you tried to serve me that flattened out P.O.S., I would walk out. Stick to the cakes! You are not the meat boss.
9/7/23: This looks so good; my mouth was watering as I watched it. It was expensive, $18.99 a lb. (California; had to special order it), bought it yesterday, so I can't wait to make it for tonight's dinner. I won't leave the tiniest morsel on my plate, and no one else better not either! Thanks for sharing. It doesn't get any better than this...YUM! 😋
I made this tonight (4 Sept 21) it was great! My family loved it!!! I also grilled garlic butter zucchini!
Delicious!! If only I could taste it through my laptop :)
Christmas Eve dinner for me tonight!
Veal is my favorite forget chicken ! You've won my ❤
Mmmm...that looks some kinda yummy...will be trying that real soon...thanks for sharing.
Delicious, I used to make it a long time ago, now I make chicken parm because veal for me, is way way too expensive. Last time I bought it it was $16 a pound in NY and that's when I stopped. That's insane and I can't even believe I bought it at that price.
I'm going to cook this for my mom tomorrow!! ❤
Thanks for sharing! ♥️ I would've loved to see you cut it to see if it's as tender as it looks.👍
Very nice! Do you use bleached or unbleached flour?
i don’t mind how there’s not much pasta since the breadcrumbs already have starch
Yummy 😋
Bon Appetit Thanks for Sharing Buddy🤗
very nice very easy so good
This looks awesome I hate when you get these paper-thin veal scallopini cutlets I don't like when they pound the c*** out of chicken either till it's like a slice of paper I like thick hearty veal and chicken parm
I am going to cook this looks delicious
Beeeeautiful!
I scream in excitement when I see one of theses notifications
Fantastic dish
buddy I challenge you to make a Spanish tortilla !!!!! It's marvelous.
Looks awesome and made my mouth water 💦 yummmm thanks for sharing 😊😊😊
That's Hoboken ,Buddy style Baby!!
L o l
That looks AWESOME!
Kim's hands vaguely remind me of something I enjoyed. Vaguely.
Hey Buddy can you do a collab with Rosana Pansino excuse me if I misspelled her name but she is a vary great baker and i'm sure she will love to see you. ; )
can you please make a Starbucks frappuchino cake.
For those who cannot afford or don't want to use veal, try pork chops.
We just rolled a rolling pin over it never breaking the meat .
Milanwsa napolitana Buenos Aires Argentina
Can't afford this cut of meat for 4! Enjoy!!!
fire
But wait, there's more!
Wow
💕
Why you so crispy looking.
انامن الجزاءر نحبكم بزاف انت وعايلتكم نتبع فيكم بزاف يعجبني مخبزة حلويات
first!!!! ilysm
Y u m
Eso es una milanesa a la napolitana
Burnt a bit, heat needs to be control while frying
In Italia 🇮🇹 non la cuciniamo.....
Ymum
It was amazing untill he put that cheeseon top
che schifoooooooooo pasta con carne solo in america fanno queste schifezze e si chiamano pure italian recepesssssssssssssssssssssssssssssssssssss nooooooooooooooooooooooooooooooooooooooooo
So, you cover your beat meat in breadcrumbs. Why would you beat, pound, or do anything else to the most tender beef cut, except for some Japanese beef, unless it is not really veal? Perhaps an old bull that dropped dead in the field a few days ago and you are tenderizing it as well as killing the worms and maggots. Real veal comes from calf that ore only 4-4.5 months old. No culinary reason to tenderize it. I am guessing you are trying to make it look like more than it is. A half to three quarter inch veal steak is perfect. If you tried to serve me that flattened out P.O.S., I would walk out. Stick to the cakes! You are not the meat boss.
He's not trying to tenderize it. The reason is to make it thinner so that the breadcrumb exterior doesn't overcook before the interior is done.
Red meat have to be eat on his own otherwise what the point looses the real flavor ,shame .
looks a little dry but ill eat it
STICK TO CUPCAKES 🧁 BRO GIVE ME A BREAK ‼️
انامن الجزاءر نحبكم بزاف انت وعايلتكم نتبع فيكم بزاف يعجبني مخبزة حلويات