American chef and restaurateur Andrew Carmellini is in the MUNCHIES Test Kitchen making Veal Milanese. He breads tender, bone-in veal chops before basting them in butter and aromatic herbs for a simple and crispy, yet sophisticated, meal.
Check out the recipe here: https://www.vice.com/en/article/z3n4a9/veal-chop-milanese-recipe
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37 Comments
That chop is not a starter chop, its a FINISHER CHOP
Why TF does this guy say and most Americans say “parmeshan” ; it’s parmesano or parmesan with an “s”; geez
This guy wants to be an italian apostle he should learn to pronounce italian words properly
Isn’t veal beef?
So basically a chicken fried steak but with veal lmao 💀
This guy is the best!
01:02 a breaded peace of meat doesn't caramelize anyway. Only the coating gets brown, the meat stays pale.
Looks good. But idk about eating a baby cow. 😂
I'm so great..I'm so great….yawn.l
he lost me at the garlic. Come on, now.
My old italian head chef would crucify me if i ever bread veal with panko lol great dish
He probably has really cool nephews.
I bet you 1k that shit is still raw in the center
Shady background. I don't think 2 years experience working in Italy is good enough lol. Is breaded beef really that good? I think some dishes made by these chefs are overated.
This guy can not pronounce crap!
i ve never seen so many mistakes in one video
1:55 “don’t be afraid to use some force and pound it out…” hehehe 😏
eche… y la próxima muestra como fritar un huevo…. jajaja
Bro… did he just advertise this as cage free veal!? Where did he get is agriculture education? VEAL IS 16-18 WEEK OLD CALVES. NO CATTLE OF ANY SORT ARE RAISED IN CAGES. Grr. Next he will tell them the pickles are non GMO… help him know.
He breaded that horribly 😂
"I am the Golden God of veal." Did my man just quote Sunny in Philly?
eso no es una milanesa
beeing from north italy myself, i have never seein this dish.
looks good tho, but up in that area of italy we dont cook veal this way hahah
The real Cotoletta Is fried in butter
so muchcringe spinning the glass on the table
Basic
Who does the dishes
If yo do something like this in Milan, you will get hanged in Piazzale Loreto like Mussolini
the popping noise is the water content of the herbs reaching boiling point. it pops because the steam is escaping from the plant cells…. get it together chef.
I am Italian and am always amazed how delicious olive oil salt and pepper a few herbs can make such delicious food. Nice video. GRAZIE
its hilarious how this man doesnt even try to pronounce anything correctly, just goes with the american pronounciation
Man why the fuck would You add 30 minutes to your recipe by boiling the water and letting it cool instead of mixing the salt and sugar with rt water?
Yummy!
mf said the veal was "humanely raised"… who wants to tell him?
buddy you talk too much
this is by far the worst piece of shutty "recipe" on YT. I don't know how this shute of recipe came from searc among dozens of reputable chefs. Never again I'll blindly take the YT advice
Happy to see northern italian cusine being finally represented