The Perfect Veal Parmigiana by The Cake Boss | BVK EP08
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- čas přidán 31. 10. 2018
- Looking for a dinner recipe tonight? The Cake Boss and Chef Kim Canteenwalla talk Veal Parm and then show you how to make it! It's a favorite dish around the Valastro house and soon will be a favorite in yours! Click SHOW MORE for recipe.
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Buddy Valastro - @BuddyValastro
Kim Canteenwalla - @Kim_Canteenwalla
Bryan Forgione - @ChefBryForg
Veal Parm Recipe
INGREDIENTS (In Order) QUANTITY
Veal Chop (pounded/breaded) 12 oz
Mozz/Prov Mix 3 oz
Parmesan (grated) 1 oz
Marinara 3 oz
Spaghetti 4 oz
Pomodoro Sauce 3 oz
Parsley (chopped) as needed
Cook the chop in a hot saute pan with oil, cook until well browned. Once chop is cooked through season and top with marinara and cheeses, place in salamander until the cheese is bubbling and browned. Plate on a square and place the spaghetti in one corner with the chop leaning against it. Garnish plate with shredded parmesan and chopped parsley.
Buy "Cooking Italian with the Cake Boss": a.co/hFi2v6M
Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Kim Canteenwalla
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX: www.freesfx.co.uk
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com - Jak na to + styl
9/7/23: This looks so good; my mouth was watering as I watched it. It was expensive, $18.99 a lb. (California; had to special order it), bought it yesterday, so I can't wait to make it for tonight's dinner. I won't leave the tiniest morsel on my plate, and no one else better not either! Thanks for sharing. It doesn't get any better than this...YUM! 😋
Delicious!! If only I could taste it through my laptop :)
I made this tonight (4 Sept 21) it was great! My family loved it!!! I also grilled garlic butter zucchini!
Veal is my favorite forget chicken ! You've won my ❤
Christmas Eve dinner for me tonight!
I'm going to cook this for my mom tomorrow!! ❤
Mmmm...that looks some kinda yummy...will be trying that real soon...thanks for sharing.
That looks AWESOME!
Yummy 😋
Bon Appetit Thanks for Sharing Buddy🤗
Thanks for sharing! ♥️ I would've loved to see you cut it to see if it's as tender as it looks.👍
Beeeeautiful!
I am going to cook this looks delicious
Looks awesome and made my mouth water 💦 yummmm thanks for sharing 😊😊😊
I scream in excitement when I see one of theses notifications
very nice very easy so good
Delicious, I used to make it a long time ago, now I make chicken parm because veal for me, is way way too expensive. Last time I bought it it was $16 a pound in NY and that's when I stopped. That's insane and I can't even believe I bought it at that price.
Fantastic dish
Very nice! Do you use bleached or unbleached flour?
buddy I challenge you to make a Spanish tortilla !!!!! It's marvelous.
i don’t mind how there’s not much pasta since the breadcrumbs already have starch
Kim's hands vaguely remind me of something I enjoyed. Vaguely.
Wow
That's Hoboken ,Buddy style Baby!!
L o l
fire
💕
We just rolled a rolling pin over it never breaking the meat .
can you please make a Starbucks frappuchino cake.
Milanwsa napolitana Buenos Aires Argentina
Hey Buddy can you do a collab with Rosana Pansino excuse me if I misspelled her name but she is a vary great baker and i'm sure she will love to see you. ; )
Can't afford this cut of meat for 4! Enjoy!!!
But wait, there's more!
This looks awesome I hate when you get these paper-thin veal scallopini cutlets I don't like when they pound the c*** out of chicken either till it's like a slice of paper I like thick hearty veal and chicken parm
first!!!! ilysm
انامن الجزاءر نحبكم بزاف انت وعايلتكم نتبع فيكم بزاف يعجبني مخبزة حلويات
Why you so crispy looking.
For those who cannot afford or don't want to use veal, try pork chops.
Y u m
Eso es una milanesa a la napolitana
Ymum
Burnt a bit, heat needs to be control while frying
In Italia 🇮🇹 non la cuciniamo.....
It was amazing untill he put that cheeseon top
looks a little dry but ill eat it
Red meat have to be eat on his own otherwise what the point looses the real flavor ,shame .
So, you cover your beat meat in breadcrumbs. Why would you beat, pound, or do anything else to the most tender beef cut, except for some Japanese beef, unless it is not really veal? Perhaps an old bull that dropped dead in the field a few days ago and you are tenderizing it as well as killing the worms and maggots. Real veal comes from calf that ore only 4-4.5 months old. No culinary reason to tenderize it. I am guessing you are trying to make it look like more than it is. A half to three quarter inch veal steak is perfect. If you tried to serve me that flattened out P.O.S., I would walk out. Stick to the cakes! You are not the meat boss.
He's not trying to tenderize it. The reason is to make it thinner so that the breadcrumb exterior doesn't overcook before the interior is done.
che schifoooooooooo pasta con carne solo in america fanno queste schifezze e si chiamano pure italian recepesssssssssssssssssssssssssssssssssssss nooooooooooooooooooooooooooooooooooooooooo
STICK TO CUPCAKES 🧁 BRO GIVE ME A BREAK ‼️
انامن الجزاءر نحبكم بزاف انت وعايلتكم نتبع فيكم بزاف يعجبني مخبزة حلويات