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

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We’re making the Pork Milanese – coated and pan fried to crispy/juicy perfection!

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Comments

Ian Jones says:

Far to much gobbing………………..stop

Korn Fehlt says:

No guy, all fault. This is noch the best, this is not bad, but far from top!

Paul says:

You need to dunk that in a big pile of mashed potatoes

Linda Hill says:

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.

Luis says:

why do you talk so much

Thomas Smith says:

13:14 sizzle!

MartinSoundLabs says:

i bought a tenderloin to make exactly this recipe… but then got distracted by an email from a college friend in the Philippines… which led me to turn the tenderloin in the Pork Sisig… i humbly request that you do an episode one day on this amazing Filipino dish, albeit perhaps without the snout/ears and brain? I used Tenderloin! And Now, we MIX!

john harding says:

The high protein count is GOOD, he says. Why?

Pc Z says:

17:50 ( what does that fried pork look like) think saggy man meat.llatt

Doug Veronda says:

Does he have to act like a complete clown?

Steve McLaughlin says:

Mrs. Swenson loss is my gain. Thank you.

Toni O Malley says:

Our butter is so different to yours it’s a creamy yellow your is almost white we use Kerry gold in Ireland and other Irish made wonder why yours is so pale

Bobby Pentland says:

Was that pork uterus! It look like cock-n-balls. Wait , that was perfect 👌 . Thanks for sharing. See you next time.

John Anderson says:

Pork used to be dangerous like chicken is

Then , they started feeding pigs grain only!

Making the meat MUCH safer

tapdancerman says:

Thanks for a great recipe – and no blasphemy – see, it's not that hard.

Ross Steuck says:

369 piggys gave this a hoofs down !!! Bad piggy….bad…
Bad piggy!!!!

Jeffrey Segal says:

Weiner schnitzel is the same thing. Pounded, breaded pork or veal.

John wayne says:

I appreciate the 145 degree temp, and 24 g protein. Also, we can't use any iron. It has to be heme iron. 1 serving of pork is the perfect source 👍

Tony Lastname says:

Way too much talking. He likes to listen to himself.

Peter Hofman says:

Is this Some kind of New Kosher Pork?? What's next? Kosher Clam Chowder??

David DuBose says:

Seatbelts are overrated!

Shana de la Gata says:

I've heard that butchers will call those scraps that get thrown out, "Scooby Snacks" and usually only people in the business know how great they are. Zoinks!!

K P says:

This was awesome. Hopefully once the Fauci Flu is over, my wife and I can make it to San Diego to visit your restaurant and enjoy your cooking

Chris says:

A filet knife would have been a better choice…

sidewaysrain says:

If you're not cooking it from scratch then what would be the points? of cooking it at all is claiming it's the best pork recipe?

Fred A says:

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!

Blue English staffy breeder says:

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

Johnny Five says:

I made this for dinner and topped with a mushroom cream gravy. Turned out awesome!

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