THE BEST PORK RECIPE YOU'VE NEVER HAD - PORK MILANESE | SAM THE COOKING GUY 4K

Thanks to National Pork Board for sponsoring this video! Visit pork.org/cooking to learn more.
00:00 Intro
1:09 Addressing the pork
2:20 Cutting & trimming the pork
7:30 Making a sauce
8:02 Basting ribs
8:40 Butterflying & flattening the pork
10:21 Prepping the dredging station
11:13 Breading the pork
13:14 Grilling ribs
13:51 Pork cooking tip
14:57 Cooking the pork milanese
17:19 Plating
18:46 First Bite
22:02 Outro
🔴 SHOP:
⭕️ STCG KNIVES ➔ shopstcg.com
⭕️ STCG MERCH ➔ makeamericacook.com
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOK ➔ bit.ly/stcg-cookbook
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ [e-mail]
-
🔴 INGREDIENTS:
➔ Bone in Pork Loin
➔ Argula
➔ Lemon Juice
⭕ FOR THE SAUCE...
➔ Mustard
➔ Soy Sauce
➔ Hot Sauce (I used Cholula)
➔ Salt
➔ Pepper
⭕ FOR THE DREDGE...
➔ Flour
➔ Eggs
➔ Breadcrumbs (seasoned as you like)
⭕ FOR THE FRYING...
➔ Olive Oil
➔ Butter
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️

[@Netsuko]

Me as a german: "Oh.. Schnitzel!"

[@alickswiden71]

is this really what schnitzel is like!?

[@1nfiniteloop]

Thats what I thought too < Australia...

[@PaulSchober]

Me too, only my mom always cooked it to the temp he was talking about "they" told everyone to cook it. So it was always dry.

[@MrKevin486]

Yea...basically lol. Serve it with some lemon and a pint of beer and your good to go

[@kendrickmcclees8620]

It's the same thing. Just Italian

[@cameronfletcher4801]

From a butcher and also a huge fan in Christchurch New Zealand, thank you for showing people how to do more things like this! Whole animal butchery is so important! You can make food out of basically anything you can get off a carcass, and Butchery skills are something I believe everybody should have a basic understanding of. Keep cooking amazing food brother, with love from NZ!

[@davidguthrie7168]

Sam: the only Jewish cook sponsored by the National Pork Board.

[@mslamanda1]

Haha!!! Now THIS is the best comment on here! Ha!!

[@UncleButterworth]

Ethnic Jews aren't always practicing and/or adherent. Still, a funny observation.

[@michelrail]

I have many Jewish friends who love my home made bacon on a pork burger and most of them keep Kosher at home. In B.C., there were very good reason not to eat food from split hoofs animals. Today, not so much. Unfortunately, the scriptures do not evolve with humanity. We respecting scripture written as far as 600 B.C.E. That's close to 3000 years ago. Sam has evolved. 😉

[@briansaben5697]

🤫I am a vegan that loves bacon on his burger.

[@whaswag9165]

@@michelrail that's called cherry picking lol

[@fredA1234]

When my grandmother was done cooking the cutlets she would put bread back in the egg wash and then fry it in the oil. She would say it was Italian French toast. Try it it’s great!

[@photoman52beta]

Waste not, want not.

[@OrphanAnnie681]

Around here, we call them Fritters! 😃

[@PiotrMalicki]

it's called "Schabowy" in Polish, and it's usually served with baked cabbage and salty potatoes, absolutely amazing!

[@Mateusz-jo9rm]

I've just wanted to write it. I could eat it every day

[@gabrieljimenez5313]

ITs Call MIlanesa and is the second national dish on Argentina..

[@Dommommy]

Yes! That's a meal

[@Dommommy]

@@gabrieljimenez5313 Its also a veal milanese in Italy. Many countries have variations on the same dishes. It's quite common. Such as pirogi, vareniki, and buuz are all very similar to each other but are Polish, Russian, and Mongolian

[@TheRobuzz]

And traditionally fried in lard :)

[@charleshughes3345]

Sam, discovered you during the Pandemic. I enjoy the hell out of your videos!! The interaction between you your son are priceless. I have gone back and watched many of your vids as I am furloughed now. Bought some merchandise and have been considering a knife. You are now one of my favorite chefs and I wanted to thank you for helping me get through this time. Keep up the great work. You too Max!

[@nadtz]

A good chef's knife is really worth it, and I don't mean spending hundreds of dollars. I got lucky with an amazon deal when they had a few left of a ~$80 knife (for $50) and it's made cooking much more enjoyable. Now I have to find another deal cause my GF has pretty much stolen that one when we are cooking but what can you do.

[@14Marathons]

Dittos....although I think I discovered him a bit before I was furloughed...but watching the hell out of his channel since on furloughlll

[@maryann5981]

Yep, what Charles said...

[@bcdrummer1962]

@@14Marathons furloughed.....from the military?

[@ukgroucho]

@@bcdrummer1962 No furlough is a UK covid-19 thing. The government in the UK wanted to ensure that companies did not just fire vast swathes of people so they offered to cover 80% of peoples salaries if they went into 'furlough' - as in they can not work for their employer or (for the most part) in any other capacity. It's gonna get adjusted to be less generous soon but it seems to have helped a lot of people keep their job for when they are able to return to work.

[@traciebradley4147]

Absolutely love you Sam! Watching you explain and execute all of these delicious recipes is a treat.

[@Whatsinanameanyway13]

Watching this while cooking something completely different and getting ideas about the whole pork loin I have in the deep freeze. Discovered your channel recently and going back through older videos, love your videos.

[@dad6167]

it's funny I have been a chef for 35 years and still, i get some good ideas from you, Sam. And they say you can't teach an old dog new tricks. LOL

[@MrKevin486]

I've been a chef for almost 20 years and I also watch his channel all the time. Mostly because he is entertaining but also because every so often it makes me go "huh...not a bad idea, I can tweak that in my own way."

[@badgebadge8946]

@ You cant teach a new dog some old tricks

[@lindalockhart1266]

@ I suppose you could also say you can’t teach today’s young generation respect for their elders…

[@cici39177]

I love how you always have fun with cooking and you don’t take it too f****ing seriously :p But still come out with some amazing food! I love watching Gordon Ramsey as much as the next person but Its nice to just follow a recipe without having the anxiety of being a fancy-pants.

[@davidclark2075]

I'm a huge professional chef home student & fan. Ur comment rings why I love Sam. My ass will cook in board shorts & flip flops all day. & ur adorable🌹

[@cookingkhfood2130]

you can watch my video

[@cjm3122]

The bottom line is Sam really knows what he's doing, unlike most of the youtube video "experts". That plus he is a great communicator.

[@alixfry37]

WOW those ribs look amazing!! I love that you included a nutrition bit! Would love to see more of this! Thank you for your content!

[@jerradcampbell74]

Just got my knife and it is absolutely beautiful. Huge thanks to Sam and everyone involved, keep up the good work.

[@olliehopnoodle4628]

I made this yesterday and it was awesome. It's not something you would put on a weekly menu but like Sam always tells us, "you need to cook different things"

[@healthycancersurvivor2563]

Love this channel every week is “THE BEST EVER RECIPE” 🤣🤣

[@gonzavazquez3752]

Nice, here in Argentina Milanesas (that's how we call it) are a common weekly meal and dinner, we usually make them out of chicken or steak, as pork is a less used one. One difference I found is that we use to mix the spices like garlic, parsley, pepper, etc right with the eggs, and once we have the milanesas we dip them in there and let them marinate for a few hours, usually from 4-6 hours and then we take them out to the bread crumbs and right onto hot oil and some lemon juice once they're out. Just delicious and not at all greasy or oily as you said, the outher bread crumbs absorbe it turning crispy af.

[@tropicalweeds]

I just discovered your channel. You bring me so much joy and ignite my passion for cooking.

[@VannieEats]

The pork looks so tasty! The color is beautifully golden and fried to perfection! I want to try it 😍

[@letsbecreative3725]

Vannie Eats hi

[@mocobass8653]

@@letsbecreative3725 shit up

[@davidzinck4633]

That looks and sounds so delicious Sam! Can't wait to try this!

[@iakazul]

Made the Pork Milanese like this tonight and it came out freaking awesome. Thank you for sharing, Max!

[@njsarn]

Sam, So so many thanks to your cooking shows, on PBS, KZbin etc., learned so much from you. I've used your pork recipe on Air Fryer (dabbed a few oil on the breaded pork) and worked out great. By the way, the word Zien in Chinese-Thai means "Master of skills". You definitely are a true Zien. Thank you !!!

[@seanjones3551]

Sam's vids just make me smile🙂

[@dalewisdom180]

I’m a fan, I love your passion and fun filled execution😎👍👍👍

[@jeffharrington4209]

Thank you for always being so entertainingly informative! Luv the vids guys, always a bright spot! Party on Wayne!!

[@heatherwicker9990]

145 degrees makes sense. Thanks! I always thought pork was over cooked. Now I know why! I’m learning a lot from these videos. Thank you! Panko crumbs make everything better. I love the crunch from the panko. Sooo good.

[@steverennie5787]

Italians call this Pork Milanese.... Germans call it Pork Schnitzel... I call it amazingly delicious...

[@MegaYurino]

we actually call that cotoletta XD

[@gwynbleidd13]

And the Polish call it Schabowy

[@letsbecreative3725]

Steve Rennie hi

[@kevinlillefuhr145]

In Norway; Svineschnitsel

[@ThumperLV]

Chicken fried pork steak

[@lovecolt]

Great viideo as always. Just discovered this one. An Italian nonna taught me this once and she added powdered paramazan to the breadcrumbs. that's a whole other level all of a sudden :)

[@jls0129]

You Sam are the best! I love your analogies and your style, keep up the good work!

[@ibrewalot]

Just made this last night...fabulous! Thanx for sharing!

[@amyengstrom4449]

Good lord I love this man. The talking pork chop, this is the content I'm here for. Tasty food and the best dad humor ever.

[@cayenneosaurusrex5593]

Never in my life did I think I'd binge watch a cooking show.....Amazing stuff. Every recipe I attempt turns out best ever.

[@nicknicholas3186]

I did it a lot when I first discovered Sam.

[@manmeat2889]

Oh my god! The knife is a dream to use! The weight proportion is perfect and the handle is the perfect size. Going to be using this knife foe years to come. Thank you Sam The Cooking Guy. Every recipe I’ve cooked of yours is a hit and requested repeatedly!

[@The_Cobalt_Lair]

I cooked pork chops this way today & they were some of the best I’ve ever fried up! Keep the recipe’s coming!

[@cuantaleasley3744]

Love ❤️ the videos and what awesome editing 🤣 food always 👀 good

[@cathieyork4753]

The willingness of Sam to make his meat talk is priceless.

[@TheGreatConstantini]

Saw this video going down the youtube rabbit hole...I is hooked. Sam is a super star. Going to cook this pronto. I’ve made it before but that crunchy piece of pork joy just made it too irresistible to not make right NOW!

[@bradheil2850]

Sam I have never really found the joy of cooking...that is until I discovered your channel...I find myself excited to figure out what to cook for Brad for supper....You have given me the courage to experiment in my kitchen...and also to try different sauces which really does make a huge difference All though I do not have the set up you have (a bit jealous) haha but I make do...So Sam, Max, Lin, Thank you.....You guys friggon rock....

[@bladeslicemaster5390]

Thank you for telling us to cook pork at 145, that makes me feel so much better... and Thank you for feeling bad for us when you take that first bite!!

[@OrphanAnnie681]

Do a little research on trichinosis before you decide 145 is safe enough. It may be perfectly safe in your country. Other countries, maybe not so much.

[@bladeslicemaster5390]

@@OrphanAnnie681 ?

[@Mickey-jn8hz]

Everything you cook my friend is outstanding!

[@jeanineskitchen2607]

he is the man

[@garagemakerguy1808]

Another 'amazing' dish from Sam the man...I've made this a few times and this is now my default pork chop recipe. I might try this with chicken breast and maybe as twist to chicken fried steak. Thanks to Sam and his crew for putting this together. Cheers, Jeff (Garage Maker Guy)

[@dachozenjuan1725]

Thanks Sam for this gem. Made it today and it came out delicious! 🙌👌👌

[@mikerlawrence]

My grandmother would call this pork parmesan (basically add parmesan to your panko). She cooked it in her cast iron and it was delicious. If there were leftovers they always made a great sandwich. Thanks for the videos and knowledge.

[@LovelyLeo3]

Did anyone else feel he had a Bob Belcher moment when he made the pork chop talk? XD

[@fizzi5836]

Lmao

[@lordhinton3394]

Only real ones know what you mean

[@letsbecreative3725]

LovelyLeo3 hello

[@tammy5926]

@@letsbecreative3725 Do you read the comments just to say hi to everyone?

[@amateurshooter6054]

kzbin.info/www/bejne/l6uogJiKjZZ_p68

[@denniscdavisjr2746]

Gotta try this my friend. Preciate cha, keep making videos.. 💪🏾💪🏾

[@katherinemooney4396]

That’s looks so good! Can’t wait to try!

[@stevenwilson5556]

This is by far my favorite cooking show, and there are some really excellent cooking shows. This one just has something uniquely great about it. To think it all started out with Julia Child's legendary cooking show, to today where we have a plethora of different types of cooking shows by different people with different personalities and tastes. But all is awesome.

[@TheWestlandgirl]

Same. And I've watched countless shows.

[@mrwinged9833]

hi, im argentinian, we eat a lot of milanesa, you should have used more oil that covers all the meat and a lot more temperature on that oil, this way the oil penetreat less the food, you get a helthier and less oily result

[@byChecks]

Bien dicho capo👏🏼👏🏼🇦🇷

[@cowboy6591]

More oil, more fat = more flavor, get a towel...

[@drewe9514]

Great advice, thanks!

[@joserod0777]

I’m Argentinian 👎🏼and I tattoo the face of Maradona in my forehead, and we eat a lot of milanesa , who cares you are Argentinian ,

[@viper8888m]

YO, Argentinian, hombre, regardless this Milanese from ‘Sam’ was AWsuM ‼️😉‼️😳‼️

[@kyledahlke7443]

You are my new binge watching channel. Great food and outrageously funny.

[@CensoredFreedom615]

Thanks for the vid man. I'm gonna try this . Bless yall

[@t0ddprice744]

Sam, that pork chop looked AMAZING... GREAT content.... This is Todd. I am one of your Subscribers & I've been watching your videos for the past two years... Whenever I watch your videos I'm almost immediately (HUNGRY) again...😀🤩👍👍👍

[@danna140]

By far thee best cook you ever done !!!! still too much yapping 🙊....gonna definitely try to make that Milanese.

[@davidwebb2613]

of the six recipes of sams that ive made. this one has been the best so far GREAT RECIPE !!!!

[@cameronheacox335]

I am not sure there is anything you couldn’t make me cook! YOU ARE UNBELIEVABLE!!!!! THANK YOU!!!

[@Sir.Craze-]

As a Canadian: Your Canadian joke gets my approval. I appreciate your time.

[@donaldyork5973]

Finally got around to making this. My wife says it was delicious and I have to agree lol. Easy to make.

[@brentketring5654]

Made this tonight for supper. WOW!!! excellent crunch and not greasy at all.

[@marthalucas1221]

Great recipe and tips. Thanks!👍🙏

[@MetalFreaken007]

why do i watch this when im hungry.. oh well GO GO SAM

[@davidsmith731]

Just a good old fashion midwestern “tenderloin” put it on a bun with lettuce mustard and onion and you’ve got a perfect sandwich.

[@glennadebrota5679]

and I certainlly wish I had one right now! We used to buy these terrific sanwiches at several local locations (most of wish are now long gone!)

[@msmith53]

Yes!!!

[@nataskara1975]

yep we call them pork tenderloins

[@jaysol1128]

Awesome content, beautiful food

[@brianhenry5834]

Sam, this simple marinade for the ribs is Fantastic, this has become a regular request for the family!! I have used Choula and or Sirachia, both are great.

[@frankbiz]

That's a pork cutlet. Yum, seasoned and fried to perfection! Now I want it, Lol.

[@duncmanxxx]

You should totally do a Toaster Oven episode or two, where you show simple recipes people can make in their toaster ovens.

[@86smcneil]

I live alone and I make a couple of good dishes in my toaster oven as I haven't really been allowed to go out in over a year. (Thank you Covid.) I agree, Sam, give me more!! Thank's Sam, I feel like I am sitting alongside your crew (I wish, I am old, not blind). But, like Kenji, can we see you giving your crew (all of them) a taste more often? I know you make enough to feed them! Not like your crew is like Kenji's (Shabo the dog), but soooo much cuter.

[@maggiealena]

Perfect video. Delicious! Also the perfect advertising for the pork board. I sure you did them proud💙

[@brianhenry5834]

Thanks Sam, so easy, so tasty!!

[@cucumberhaterhomecooking4940]

Sam: Don't freak out if you see there's a little pink in it. Because that's okay This was the most enlightening knowledge that I've ever learned throughout my entire life.

[@cucumberhaterhomecooking4940]

rizzo69ca I literally can’t handle cucumbers cuz i’m allergic to it 😂 plus, I’m 100% straight

[@MrKevin486]

@@cucumberhaterhomecooking4940 SSUUUREEEEE..... 🙃

[@debradowling800]

I still can't eat pink pork. Too many years' of brainwashing.

[@handcannon1388]

Yeah, but don't lick the raw pork chops.

[@Raiden_N7]

"I'm gonna go slow 'cause I don't want to make any mistakes" he says right as he slices a massive chunk straight off the eye of the meat. 😂 That big schnitzel thing did look delicious though. Definitely one I'll be trying at home.

[@handcannon1388]

I thought the same thing. He should have let it rest, bone-side-down, and took the meat off with a fillet knife - unless he wanted more meat left on the ribs.

[@futuredave1959]

Got to try this one!!

[@heatherbroadhead2614]

Looks delish! Next new recipe I will try.

[@KaliStarchaser]

I didn't know I needed pork milanese in my life or those ribs until 3:30am today.

[@canipleasegetawaffle]

So he‘s making a fancy Wiener Schnitzel?

[@mowrizz1310]

original wiener schnitzel would be made of veal

[@canipleasegetawaffle]

Yeah, you‘re right, but it‘s very common to make it with pork

[@francogarcia2075]

Wiener Schnitzel's are prepared with flour, not bread

[@topebin9076]

Hes making fancy polish "kotlet schabowy"

[@arceniagomez4085]

sweet baby jesus $idd_$

[@pierre6625]

Great video, love your obvious experience. Keep it up. I am both Canadian and half American. Cheers Keep teaching us. Bravo. Pierre

[@jimringo2569]

Thanks for showing that butterfly flattening detail. Great tip.

[@viper8888m]

YO, Duder, ( Sam ), made this concoction this evening, WOW 😳 🤩😍 the ‘’FAM’’ gave this AWsuM Pork Milanese a A+++++, Thanks, Sam my Man, it was a WINNER ⭐️💥🥇🏆

[@blueenglishstaffybreeder6956]

I’d love to see you do a Tennessee hot chicken version of this using the buttermilk and seasoning then deep fried

[@karenwoodall6132]

Sam, I’ve now made this twice. My hubby request it now. THANKS for this fabulous recipe

[@lindahill1199]

Looks AWESOME!! Made me very hungry! Thank you for your time, I'm going to try this as soon as I get to the grocery. I subscribed too, thank you.

[@michaelhagemann8100]

Flattened and breaded pork is Schnitzel in German and Austrian, however, my great Grandmother from Vienna made a version with ground pork and veil which she breaded and fried like a hamburger pattie and also called it Schnitzel. My great Grandmother served the dish with diced potatoes covered with butter and parsley and a white country gravy with a little Dill for the meat.

[@skwalka6372]

Interestingly, schnitzel made with ground meats are preferred by some cooks over the traditional ones because it gives them more control over the flavor by mixing meats, fats, and seasonings in different proportions.

[@b_k_plays]

Hey Sam, my STCG knife is going to arrive tomorrow and I couldn't be more excited! What should I cut first with it???

[@thirstfast1025]

Your finger. Just to make the knife feel at home.

[@justinzeller7274]

Mine just showed up today. Great feel and weight......and extremely sharp. Beautiful knife.

[@dgdigital2659]

Cut the cheese

[@frequentfalls4282]

I have been turning my pan down to add butter for basting. That tip with the oil is priceless. Ty sir

[@Kimzworld1]

I have been making this ( although slightly different) for over 20 years :) I actually cut mine in medallions & do the same thing individually. I add parmesan cheese to my Italian bread crumbs & I only use olive oil.. but these days I actually do it in the air fryer :) I do mine a little thinner as well.. He is 100% right it's NOT greasy :) It's delicious. I also don't add anything more than salt & pepper & it still taste delicious :) .. Those ribs look good to :)

[@carolegoodwin6161]

this is what we're calling "Dinner" tonight

[@joewalkerr5027]

"long time no see, what did you do anything during lockdown?" Me: 9:36

[@smhollanshead]

Thank you!

[@Jblazeplayer]

Amazing Sam! Love your cooking show!🔥❤️

[@jameshersonjr3905]

Awesome Steve, I just subscribed!

[@gunhedd5375]

“ If you wish to make an apple pie from scratch, you must first invent the universe.” -Carl Sagan

[@janasylvester3011]

And yes! I am a Canadian and please and thank you are part of us but you forgot SORRY. We use this word more than most and I love your show and chuckle through the whole presentation and always try your recipes which are fantastic and flavourful ( notice the spelling which is also Canadian) Looking forward to your next presentation and wit.

[@dinogeorge3375]

You know I wasn't crazy about your Channel at first but you are doing a heck of a great job

[@handymanrex]

looks amazing Sam!!!!! thank you....

[@rightbraincreative]

Here in the Midwest we call that a breaded pork tenderloin. Some restaurants make them the size of a pizza and bake pizza ingredients on top after frying.

[@ralphcraig5816]

There used to be a hole in wall cafe call Too Fat Guys diner in Davenport, Iowa, on 2nd street, which is the first street, that did that, baked their own rolls the size of a plate. It is a fond memory 50 years later...BTW, they named it that as they were too fat to pass each other behind the counter. They were ex cons and bad dudes who could kill it with pork...

[@kerry4987]

Sam you make my day! Your language makes me giggle, sometimes you push it ... but it is ok! Keep them dishes coming! I have picked up some of your habits... the chicken breasts in the bag and flattening them to even thickness is THE ONLY way to go! Oil in a squeeze bottle and Salt and Pepper mix! Don’t stop making these! Love the abuse your son takes but he dishes it too! Thank you! Your happy Canadian friend 😃

[@scottf.5472]

Another hit at our house. THANK YOU SAM!!

[@memyself9339]

Sam i have been making a ton of your recipes. They are awesome thanks so much the carbonara i made it last night and wow it was insane

[@Titus-as-the-Roman]

For people like myself that has Hemochromotosis (Iron Overload disease, a genetic disorder, where you body absorbs way too much Iron to the point of being toxic), Pork has the lowest amount of Iron of all our normally eaten meats, including chicken and turkey.

[@sheltonbiza9900]

Wow thanks for the knowledge and wtfudge

[@matthewsharkey5685]

Thanks for the lesson I will really sleep well tonight now

[@rydz7083]

My mom makes that we call it milanesa empanizada it's super delicious with rice and beans and salsa and guacamole

[@gabrielmarquez3602]

Hell yeah!!

[@bernarrcoletta7419]

Very, very, cool. My family is from northern Italy, and we eat it with lemon juice. Now I’m going to try it your way. Thanks.

[@jwil9050]

Cooked it. Loved it.

[@vickyb9900]

I made this tonight but I cooked it on the stove in a pan. It was really really good and I served it with mashed potatoes and lemon and garlic bok choy as a side. But the parsley for some reason burned as it was cooking. Thanks for another good video! I’ll definitely be cooking this again, and again, and again!

[@HabibiTommy98]

It’s one of the most famous dishes in Germany. We call it Schnitzel 😂

[@MrKevin486]

There are many variations across the world from Mexico to Italy to Germany to Poland to Japan. They are all pretty much the same with minor differences.

[@KackWastl]

Needs more doggo, he /she looked so guilty in that shot :) 10:53

[@bbowling4979]

Doggo's like "Come on, drop something. You know you're going to."

[@johnschell7514]

That was an amazing recipe. Thank you 😊...

[@phillipvocks1036]

Just received my knife, Sam. Just used it. It was awesome. Chopped up so many toppings for my homemade combo pizza. Yum yum.