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There’s a lot of Parms out there, eggplant parm, meatball parm, chicken parm, but today we’re making the king of the parms, the Tomahawk Veal Parm. Often a $60-$90 luxury item in a NYC restaurant these days but at home, we can achieve the exact same thing at a fraction of the price.
RECIPE:
The Chef’s Secret to Making the Tomahawk Veal Parm
https://www.notanothercookingshow.tv/post/the-tomahawk-veal-parm
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45 Comments
Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link – https://madein.cc/0924-notanothercookingshow
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.
I'm watching this at 8am and I feel the need to go buy a veal tomahawk chop immediately. Damn, that looks good.
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.
Outstanding!
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?
U go girl!
Same theory with women 😂
Thank you. Great recipe. I enjoy your channel and approach. God bless you
A tomaHAK TUGH, sauce on that thing yet get me.
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!?!?!?
Veal parm with pork? I am confused…… veal is beef…… still looks and probably is delicious……
I love your videos but you just took a dish over the top m a extremely complicated for home Cooks to make.
Nice.
All this "pounding out" and "feeling for wet spots" got me feeling some sort of way.
Everyone knows it's not the knowledge of the recipe nor the skill of the chef that makes a good dish, it's the $200 pans.
This looks absolutely delicious. I love your channel.
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).
Cam probably cook one but cooking multiples for a family dinner would be very difficult
Love it.
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
It starts with a porkchop??? Wow. People are suppose to take cooking advice from you?!?!
*Parmi
Omg. This channel is making me fat and happy. Thanks so much for the reminder of how good it is to cook.
whyyyyy remove all the fat… flip very bad
emilio's bellato fucking sucks!
I been using my 12'' cast iron for 40 years that's all u need does a great job
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
🧨
That's epic
The veal parm from Emilio's is something I think about at least once a week.
Food look fire
perfezione
Making this on the weekend 😋 yummy
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.
Never clean the bone!
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.
Steve how do you dry mozzarella?
You said you have to start with a pork chop. I thought this was a "Veal" cutlet.
Beef and cheese a definite no-no
I've got a pork tenderloin in the fridge that I was trying to figure out what to do with. Now I know 😉
That's the pretty standard procedure for turning any meat into Cutlets for a Parmigiano recipe. Except for Eggplant, which is my favorite. In a rush, if you ever find a quality, breaded patty, and I know one brand that makes a delicious breaded Veal, you can whip up a surprisingly, delicious dish with just a few minutes of prep time, once your Marinara is made. My Marinara recipe us so easy yet delicious, it ruins everyone for any commercial sauce. Life is too short for mediocre food and I ger the fresh cuts over a patty but this one veal patty is sublime.
This is so…… I don’t know what to say, and I’m not even eating it. ❤
You made a fantastic orecchia di elefante cutlet and I really don't understand how sogging it in tomato sauce is going to improve it
I made two of these last night to share with my family and we all agreed it was one of the best meals we ever had.The hardest part was to find a butcher who would cut the veal as a tomahawk. Thanks Steve and keep up the great work