How To Be The KING OF PARM - Veal Parmigiana

[@NOTANOTHERCOOKINGSHOW]

Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0924-notanothercookingshow

[@Stan_sprinkle]

Dude have you seen the beautiful new Made In “luxury finish” stuff they announced today?

[@Brandonisfinished]

That is a fantastic recipe!! Mama Mia! ❤ Absolutely unbelievable! Why would I go to a restaurant when my meals are better in every way. Thank you for the recipe and a wonderful experience!!! 💯

[@MCSkiure]

This is what happens when your friends perform the art of cooking at the highest level and with passion and creativity.

[@dedelin4356]

I love watching your videos and how you explain things step by step! Keep up the excellent work!

[@jeanniebrooks]

I had this in an Italian American restaurant. It was good, but it is rich. I didn’t know it was a thing. I used to make veal parm (back decades ago when I could get veal cutlets) - it seems it is now extinct , or at least, out of vogue, even in the best meat markets in the SF Bay Area. Definitely an item to order in a good restaurant.

[@williamkirchner3196]

Steve I really love your channel. The veal pounded thin and breaded the way you do it in this video is the authentic way of making a true German schnitzel. I can only imagine how great this veal parm is! Great recipe!

[@themountain59]

"German Schnitzel" ??

[@nicholasrella6904]

An authentic jagerschnitzel is one of the most delicious things I've ever ate. It's the signature dish at Zum Stammtisch in Queens and it is amazing.

[@KTBClub777]

I need to take out a mortgage to buy those pans

[@Dominic.Minischetti]

And the veal…

[@tretower57]

All I can say is, I finally broke down and got the 3-quart saucier he always uses on here and I love that thing! It is my go-to pan.

[@Brandonisfinished]

Probably the tomahawk veal also. We bought 2 1/2 pound cuts. It was over $100. It was a superb recipe! No doubt about that but holy smokes I could’ve bought an entire beef tenderloin. It was worth the experience. Better than any restaurant!!

[@BillBraskyy]

​​​@@Brandonisfinished I was a bit mixed up here: he said of course this was veal, but early on in the video, he also said "it all starts with a pork chop"? If you're saying your veal cost way more, then did he substitute pork for this video demonstration?

[@Brandonisfinished]

@@BillBraskyy I thought he said veal parmigiana I’ve never heard of pork parmigiana but it couldn’t hurt to try. Follow the same recipe and you’ll save $90! I look at it like this, if I go to a restaurant now days I will spend that for sure after tip. The food will be so so. Just make your sauce in advance it will save so much time. It’s a quick recipe. Thanks for your comment. I’m going to try pork in the future!😀

[@ChezJohn]

WOW! That looks amazing bro, thanks so much. Liked & shared.

[@bkm2797]

Stephen, which is it, veal or pork because you said both. As always it looks incredibly delicious and definitely worth a try! Thanks for the recipe, and your love of food.🍅🧀💕👍NOTE: Tried going over to your page but got a message it couldn’t find it (thought you’d want to know), will check again later.

[@NOTANOTHERCOOKINGSHOW]

Sorry, it's Veal. I often say something different that what I intend. A combination of a dumb brain and dyslexia. I didn't even catch it when editing.

[@duboisad]

@@NOTANOTHERCOOKINGSHOW Could you do this with a pork chop? I'm not really a veal fan.

[@bkm2797]

@@NOTANOTHERCOOKINGSHOW You are far from dumb Stephen, more like gifted, especially when it comes to understanding and preparation of the finest dishes. Everything including the name of the dish said veal, but I always think of veal being tender, so when you accidentally said pork 20 seconds in, and what needed to be done to this piece of meat, I thought that makes more sense because pork is tough,lol, where the mind goes ehh. Thanks for getting back to me.👍

[@sappyjohnson]

@@duboisad The pork chop will be fine, but probably a little dry and tough. I make pork schnitzel, so it should be similar. Veal is much better.

[@geekmac9349]

@@sappyjohnson why would the pork be dry though? As long as you don‘t overcook it it‘s fine, look at all the pork schnitzel or tonkatsu recipes. They aren‘t dry either

[@user-bv6tj6tg3z]

This looks absolutely delicious. I love your channel.

[@KSGomez88]

Oh man this looks legit delicious

[@caroleboots7591]

Making this on the weekend 😋 yummy

[@stephentoumi]

Fantastic as usual Stephen

[@timmo8846]

This video made my day. Thank you!!!!

[@kentborges5114]

OUTSTANDING ! Thank you Sir !

[@j3annie1963]

Looks so delicious! That is a huge piece of veal. I would make this but use something smaller, so I get more pieces that all have the crunchy edges. Love crunchy veal parm.

[@edwardkornuszko4083]

Thank you. Great recipe. I enjoy your channel and approach. God bless you

[@danielsantiagourtado3430]

Thanks For this! Love your content ❤❤❤❤

[@ac-nu8do]

This weekend yo. Thanks Steve!!!

[@rosalie99999]

There's a great place on Corona Ave in Queens called Parkside restaurant. That's where I had this dish and I LOVE IT !!! WISH I was back in NY to try this one. I guess I'll just have to make it

[@51rwyatt]

Super cool. I can't get that veal, but this makes me think of things I could get where I could try to replicate some of the sight/sound/flavor of this.

[@stevedouglas3692]

I been using my 12'' cast iron for 40 years that's all u need does a great job

[@susansouth3552]

Omg. This channel is making me fat and happy. Thanks so much for the reminder of how good it is to cook.

[@ChristopherSmithNYC]

Damn dude. That looks insane!

[@madmike2624]

Outstanding!!!!~ Bravo!!!~

[@giuseppesarto3657]

This looks fantastic. I have an odd question: when making this for family or friends, do you serve one per person? Or do you make a couple and then how would you serve and divide it?

[@cliffblakely4008]

Outstanding!

[@josephpanzarella1417]

I grew up in NY in the 1960s-70s. Nobody at that time had ever heard of that quintessential American dish "Chicken Parm". It didn't exist. There were two parmigiana dishes. Eggplant parmigiana and veal parmigiana. Every pizzeria in NY served eggplant parmigiana heroes and veal parmigiana heroes. If you weren't getting pizza, that's what you got. Veal parmigiana disappeared somewhere between the mid 1980s-90s. You couldn't sell it to the rest of the US. "Oh, those poor baby cows." If you want to sell food in flyover territory, it has to be chicken. And so, "Chicken Parm" was born.

[@themountain59]

Very nice variety...thats on the menue for the weekend...👌👍thanks.... And it says "veal chop 19.27$" seven seconds into the clip😉

[@ds42694]

will this finally be the year you make osso bucco????

[@Lacer-1985]

Awesome video

[@mattbubu3701]

U go girl!

[@mikeh2520]

WOW! Can I come over for dinner tomorrow?

[@dgax65]

I'm watching this at 8am and I feel the need to go buy a veal tomahawk chop immediately. Damn, that looks good.

[@thesoandso2]

Delicious 😋

[@InnuendoXP]

00:18 - perfect veal parm starting with a porkchop is some real alchemy!

[@NotHereForTheFuckery]

he said veal chop, so does the package

[@sappyjohnson]

You must be hallucinating.

[@leslieharris9088]

Hey give him a pass .. I caught the mistake as well .... but hey did you really need to call him out on that?

[@benjilieblein5197]

@@NotHereForTheFuckeryhe clearly says pork chop

[@ratmosbine]

@@benjilieblein5197j Bob even heheh ehr😂hf be ehh he heheh the e😂d ffrhh

[@budrich2773]

Food look fire

[@rosalie99999]

Love it.

[@FrielFamilyFootball]

Beautiful.

[@mattstraight8179]

Legend!!! -Str8

[@samuelyo1681]

That's some nice Schnitzel...

[@danadyd59]

I don't eat veal, but that recipe could be applied to pork, turkey, or chicken very easily. Good job!

[@Philbo_Baggins_67]

imma atcuall try this

[@narbekalantarians6269]

That's epic

[@Osiris57]

mozza in europe is mostly water. In big stores you can get "grated mozza" which is dry but has no taste at all. How do you dry your mozza?

[@InnuendoXP]

In the UK you can sometimea see it online sold as "Block Mozzarella " or "Danish Mozzarella", but usually in sizes intensed for commercial use rather than domestic, with a price point around £/€20 give or take. Sometimes it's sold as Fior di Latte - which is a style of the same method as mozzarella but not made with buffalo milk & lower fat. But usually it's the fresh rather than dried version being sold.

[@kpl04]

Incredible! ...This man can unhinge his jaw like a python.

[@davidbentley5265]

F*cking yum 🤤

[@The_Original_Big_Daddy]

wow!

[@TheMorningIWokeUpDead]

I will try it without the tomato sauce and make some kind of garlic/cheese sauce with it and/or herb butter. If i can find the meat somewhere.

[@jimmycurrire7868]

perfezione

[@calex9398]

Daaaamn

[@AdrianCarlisle]

Cuban Milanese style add slices of ham and ground beef under the cheese artery clogger🥰

[@robertwilliams6605]

Cam probably cook one but cooking multiples for a family dinner would be very difficult

[@RebornRevolution]

The veal parm from Emilio's is something I think about at least once a week.

[@bryanmoraski7005]

Nice.

[@MrMisterChristian]

🧨

[@DJTMoney23]

Shocked you didn't do the full Veal Antonio and add the Prosciutto

[@nicholasrella6904]

How about the Sorrentino with the eggplant and prosciutto? One of my favorites.

[@williamschultz9999]

nice

[@tonydibratto5333]

Steve how do you dry mozzarella?

[@tristanrl1940]

Unless sharing the one chop - with great difficulty, I can’t rightly see making more than two chops - at most, due to availability of proper pans and also, servings, due to lack of having more than one full-size oven in a standard, residential kitchen

[@RodSherwood1]

If you need to tenderize a piece of veal, you should change where you buy your veal.

[@isoldelippens6670]

I would just use my cast iron paella pan to cook that

[@MakersTeleMark]

A wok is more efficient actually.

[@TeamIFDVideos]

I'd personally remove the bone. I don't think it adds anything and just gets in the way when cooking more than it helps (yes it makes a little handle).

[@farmers145]

Knowing what we now know about plastic wraps, I've started using parchment paper instead

[@alexk3352]

All this "pounding out" and "feeling for wet spots" got me feeling some sort of way.

[@jonjohnson2844]

This looks veally veally good.

[@DGRRvideos]

Definitely need to let those muscles chill out before you pound it out after initially poking it.

[@jayk5549]

How is it veal parm if we start with a pork chop? No veal?

[@ajackson1451]

Barely veal, cow must have been nearly 3 years old. You cannot get quality veal in the US. The Italians used to love their milk feed veal which was white in appearance.

[@KameraShy]

Can't find any veal, anywhere in the US now. Used to find it in the chain grocery stores in the 70's when I made my first veal parm. No more.

[@d.d.9636]

😲🤤🤤🤤

[@matheusbozzi2209]

The recipe is out

[@petergreenwood]

A tomaHAK TUGH, sauce on that thing yet get me.

[@Will_DiGiorgio]

The chefs secret to making a Veal tomahawk is, where do you find a Veal tomahawk these days...

[@deniz00128]

You said you have to start with a pork chop. I thought this was a "Veal" cutlet.

[@sjenkins1057]

Veal is pretty much a myth now. The concerns about mistreatment of the calves have made it politically incorrect, and it just isn't offered for sale anywhere except maybe specialty butcher shops where I live. And we don't have many butcher shops other than what grocery stores offer.

[@jonjohnson2844]

It's because there's almost no demand for it, in the UK male calves are often euthanised at birth rather than bother to rear them for veal.

[@ButterflyTwinkle1968]

That’s pretty strange all the damned beast are mis- treated who the F$&k do we think we are fooling? The ghouls in us don’t care.

[@deborah_chrysoprase]

Gotta let those muscles relax before you pound it 😏

[@jamiemaloney1552]

So is it veal or is it pork?

[@MrKazz88]

Wait you said veal parm then said it starts with a pork chop?

[@nicholauscurphey3925]

Am I lost as to why there is no Parmagiano in any of the Parmagiano dishes?! Chicken parm, veal parm, eggplant parm....where's the parm!?!?!?

[@jamied931]

Did he say pork chop??

[@toddpeterson1673]

Veal parm with pork? I am confused...... veal is beef...... still looks and probably is delicious......

[@derekh.7582]

I like this recipe, but remove the bone. Much easier.

[@davidmichael2698]

Veal chop*

[@playedout148]

People eat veal.

[@MrCharlesMoe]

I could do with less sauce

[@gregorydonohue8789]

I am confused. Just like I was when I watched the Emilio’s Ballato vid. In that you and Anthony call it veal….but it a pork chop, not baby beef. Why do you call a pork chop veal?? Veal talk. I’m just out here on these streets tryin to keep it all the way veal.

[@jessefiorinif6057]

Never clean the bone!

[@Gitaikou]

*Parmi

[@Bird_That_Steals]

I like your videos but the thumbnails of you stuffing your face are a turn-off for sure.

[@seanrwhalen]

Bro, just remove the bone. It was in the way the whole time you were preparing the meat and added literally zero flavor to the dish since it was hanging out of the pan. The only cooking it got was 2 minutes under the broiler. What's the point?

[@father042]

I ain't gonna pay 20 dollars for a pound of meat lol

[@ButterflyTwinkle1968]

Agreed

[@merleharmon6833]

How much per pound are you paying for snacks like jerky, potato chips, candy bars. Do the math.

[@Trigger200284]

@@merleharmon6833 you are making assumptions about his diet that you know nothing about, your argument makes no sense. His argument makes plenty of sense when you think about regular beef being like 5-6 bucks a pound and this tortured meat being 3-4 times as pricy.

[@father042]

@@merleharmon6833 I try not to buy snacks too often

[@themountain59]

​@@Trigger200284 where do you find decent beef for 6 bucks a kilo?? In a back alley?

[@sheilanc1]

I love your videos but you just took a dish over the top m a extremely complicated for home Cooks to make.

[@diegoforest]

Looks great but not lovin the raw bone hanging on.

[@seavale11]

whyyyyy remove all the fat... flip very bad

[@leslieherring381]

Wait a minute, how are you calling a pork chop “veal parm”? What am I missing?

[@SpaceMonkey8083]

I heard the same thing too but the package said veal . Maybe he misspoke idk

[@leslieherring381]

@@SpaceMonkey8083 ah, I missed the package label, thanks!

[@NOTANOTHERCOOKINGSHOW]

Thats probably just my dumb brain and dyslexia. Its veal

[@leslieherring381]

@@NOTANOTHERCOOKINGSHOW oh, please don’t call yourself dumb, if I shared all the times I misspoke we’d have a good laugh, it happens to us all. I really enjoy your videos and have made a fair few of your recipes. Keep up the great work!

[@danielharvey595]

I'm confused. Maybe I needed to watch every second of the video to understand, but you are cooking "veal" right? How in the word does this "start with a pork chop"? Please tell me what I missed.

[@benjilieblein5197]

I am very confused. Veal is beef not pork so why are we “starting with a pork chop”??? Ñ

[@bugaboo-bricks]

Why do you call it veal? Is veal in the US different to veal in Europe? Edit: You called it pork in the video which is why I ask.

[@jamesberggren9029]

It starts with a porkchop??? Wow. People are suppose to take cooking advice from you?!?!

[@ElDerpy]

So... not veal, not a parm, not baked and too much salt as per usual. I'm starting to wonder....

[@themountain59]

Maybe you watched a different clip? 😅

[@ElDerpy]

@@themountain59 Nah this one. Note they use PORK - not VEAL. And thats no parm.

[@theaeskey2502]

First.