Weeknight Italian (Season 4, Episode 1)

[@kevinbyrne4538]

I didn't even know that this TV series existed until it suddenly appeared among the list of videos that were recommended to me. Glad to see that Mr. Kimball is back in the kitchen.

[@sheilam4964]

I am soooo happy Catherine pointed out that pork loin makes a good substitute for veal and showed how to give it the appearance and thickness of veal. Very happy. I can now make pork loin into a sandwich slice of meat as well. Chuckle, chuckle.

[@dianel.9703]

Yay! You're back!

[@mr.a.]

Literally I was saying those words lol

[@mr.a.]

Welcome back! Milk st!

[@miguelinaperez4426]

❤❤❤

[@sandracorrales-potts5586]

Can this be just as delicious with a butterfly chicken breast pounded with the same method?

[@forza-e-honore]

Definitely! There was a restaurant in my area twenty years ago that served "Polo Bolo" made with butterflied and pounded chicken breast. It looked just like the Cotoletta alla Bolognese at 3:15 in this video and it was awesome! You'll love it!

[@michaeltyree567]

It made the cut!

[@larrytemp3063]

CATHERINE IS REALLY BEAUTIFUL

[@eliseleonard3477]

Wait I think that was Chuck Schumer at 12:29

[@etherdog]

That pasta water was salted to 2-3% so especially with the salty pork and Parmigiano Reggiano this pasta dish would be extra salty. Rule of thumb for seasoning is 1%. A teaspoon of Diamond Crystal salt is 7-10 grams, so two tablespoons would be 21-30 grams and a quart is approximately a liter which is 1 kg. Then she added extra salt at the end! How can you trust a cooking brand that makes such a basic error? The cutlet technique was useful, however.

[@raywest7570]

Oh no...... not more non stick pans.

[@kirifoods2266]

Hey Everyone 👋 Feel free to order the ingredients for your favourite recipes from our website kirifoods.co.uk. We offer next day delivery across the UK. Video looks amazing as always.