I'm very grateful for these videos showing basic Italian cooking methods. The breaded veal cutlets I ate in boarding school run by Italian nuns were a lot thinner, there was more breading than meat, and it was a bit oily too. This looks like the real deal.
This looks delicious and I’d love to try it! Unfortunately, I can’t remember the last time I saw a veal chop, never mind a veal cutlet! I moved here to Florida from Brooklyn, where I could find all I needed for my Italian cooking. Here in Fl, almost impossible! Sad 😢
Thank you very much. This is a great recipe and I've always wanted to make Risotto. Are you using regular chicken broth from a store? Or is it home made?
ciao pasquale I was wondering do you brine your veal chops to make them more tender? Wouls you recommend brining your veal chops for 24 hours before in water sugar and salt. Or cook them without brining
ImThebestAndYouKnowIt that's because you're not an Italian and never lived in Italy 😉 in the north they use butter, in the south they use olive oil, in the north they like tasty comfort food because they have mountains everywhere and winters are cold, in the south they like it fresh and simple because it's very hot in the summertime, in the north they combine expensive ingredients, in the south they use whatever they can afford to and the list goes on and on... The good news is both are delicious and the poor (southern) version became famous all over the world. Reminding people of spécificités and local traditions and knowledge is not racist. On the contrary refusing differences is being racist. Different doesn't mean worse or better, it just means different. And I believe everybody has the right to be who he or she is. Part of it is where you come from and what kind of food you eat while growing up.
That is so not RISOTTO MILANESE....Italian chef cooking for 30 years and i have never seen such a dry Risotto...even here in Australia it is no way near that dry.....Go to milan or venezia and have a look....Here in Fremantle we do it Traditional....Maybe that's how American'ts like it but wrong!
It's just like a punk Australian to tell the rest of the world how they're wrong. Your people gave up their right to defend themselves, consequently I don't think you have any right to criticize.
I am Italian, born and raised in Milan, this is not the risotto alla Milanese. The ingredients and the time is wrong. . Risotto alla Milanese is a recipe from the north, this gentleman was born in the deep south. It would be better if he did southern recipes. Making risotto is an art from northern Italy, handed down over thousands of years of history.
ImThebestAndYouKnowIt that's because you're not an Italian and never lived in Italy 😉 in the north they use butter, in the south they use olive oil, in the north they like tasty comfort food because they have mountains everywhere and winters are cold, in the south they like it fresh and simple because it's very hot in the summertime, in the north they combine expensive ingredients, in the south they use whatever they can afford to and the list goes on and on... The good news is both are delicious and the poor (southern) version became famous all over the world. Reminding people of spécificités and local traditions and knowledge is not racist. On the contrary refusing differences is being racist. Different doesn't mean worse or better, it just means different. And I believe everybody has the right to be who he or she is. Part of it is where you come from and what kind of food you eat while growing up.
Thanks for sharing! The risotto is overcooked though, too dry and too sticky, at least for the Italian taste but the recipe is correct and it can't be bad anyway
Great looking dish. I have got to make this. Love all your videos.
I'm very grateful for these videos showing basic Italian cooking methods. The breaded veal cutlets I ate in boarding school run by Italian nuns were a lot thinner, there was more breading than meat, and it was a bit oily too. This looks like the real deal.
Awesome!! I Never saw Bone Marrow used like That must Taste Awesome I'm So
Glad I Found You, and Subscribed.
Very good Chef Pasquale!
I'm back.... excellent recipes.... I really liked that you used bone marrow. Take care dear friend.... Happy cooking...
This looks delicious and I’d love to try it! Unfortunately, I can’t remember the last time I saw a veal chop, never mind a veal cutlet! I moved here to Florida from Brooklyn, where I could find all I needed for my Italian cooking. Here in Fl, almost impossible! Sad 😢
Thank you very much. This is a great recipe and I've always wanted to make Risotto. Are you using regular chicken broth from a store? Or is it home made?
aren't u the cutest chief EVER ..
What Kind of Wine Did You Serve It with?.
ciao pasquale I was wondering do you brine your veal chops to make them more tender? Wouls you recommend brining your veal chops for 24 hours before in water sugar and salt. Or cook them without brining
Grandpa Pasquale write down the recipe I don't know what kind of bone marrow or know how much taffron I need to put????😕😕😄
however saffron is much more yellow. The recipe is correct and the english language a bit less :-)
ImThebestAndYouKnowIt that's because you're not an Italian and never lived in Italy 😉 in the north they use butter, in the south they use olive oil, in the north they like tasty comfort food because they have mountains everywhere and winters are cold, in the south they like it fresh and simple because it's very hot in the summertime, in the north they combine expensive ingredients, in the south they use whatever they can afford to and the list goes on and on...
The good news is both are delicious and the poor (southern) version became famous all over the world. Reminding people of spécificités and local traditions and knowledge is not racist. On the contrary refusing differences is being racist. Different doesn't mean worse or better, it just means different. And I believe everybody has the right to be who he or she is. Part of it is where you come from and what kind of food you eat while growing up.
That is so not RISOTTO MILANESE....Italian chef cooking for 30 years and i have never seen such a dry Risotto...even here in Australia it is no way near that dry.....Go to milan or venezia and have a look....Here in Fremantle we do it Traditional....Maybe that's how American'ts like it but wrong!
It's just like a punk Australian to tell the rest of the world how they're wrong. Your people gave up their right to defend themselves, consequently I don't think you have any right to criticize.
@@karlknight867 in fact it is really dry!! It doesn't have the creaminess risotto is supposed to have
I am Italian, born and raised in Milan, this is not the risotto alla Milanese. The ingredients and the time is wrong. . Risotto alla Milanese is a recipe from the north, this gentleman was born in the deep south. It would be better if he did southern recipes. Making risotto is an art from northern Italy, handed down over thousands of years of history.
ImThebestAndYouKnowIt that's because you're not an Italian and never lived in Italy 😉 in the north they use butter, in the south they use olive oil, in the north they like tasty comfort food because they have mountains everywhere and winters are cold, in the south they like it fresh and simple because it's very hot in the summertime, in the north they combine expensive ingredients, in the south they use whatever they can afford to and the list goes on and on...
The good news is both are delicious and the poor (southern) version became famous all over the world. Reminding people of spécificités and local traditions and knowledge is not racist. On the contrary refusing differences is being racist. Different doesn't mean worse or better, it just means different. And I believe everybody has the right to be who he or she is. Part of it is where you come from and what kind of food you eat while growing up.
Mr Italiano!! Where are your videos and recipes? If you can't say anything nice about a person, then don't say anything at all!!
Chef Pasquale
Being from Milano it’s perfect ingredients but rice needed to be creamier and more colour of saffron
Good job
please...stop!
saffron
Thanks for sharing! The risotto is overcooked though, too dry and too sticky, at least for the Italian taste but the recipe is correct and it can't be bad anyway
Started so well and then dry risotto with unseasoned meat...nice ingredients wasted!
Come sempre...prendi una ricetta italiana, convinto di saperla fare...e la distruggi. Negato!!
That risotto looks awful..and your attempt at cotoletta alla milanese was not much better..