How Phil Rosenthal and a Simple Pork Chop Redefine Culinary Joy and Connection

Watching screen was our main activity lately. We devoured new shows and old favorites too. Maybe the excitements feels gone just slightly. We could wonder where screens might take us now. Turn towards storys about food and wine. These are not just passive viewing experiences you see. They let you travel without leaving your room.

It made the night go by really fast. Among the food on the silver screen, one man stood out. He is the energetic Phil Rosenthal. He created Everybody Loves Raymond.

Now Phil has carved out a unique niche in food television. His show on Netflix is Somebody Feed Phil. He can easily convey the wonderful taste of food. This feeling is transferred directly to the audience watching the show.

Phil travels to a foodie capital in each episode. He interacts with up-and-coming chefs there, and he tries local favorites like Gatsby sandwiches. This fusion gives the show a sense of authenticity. phil’s enthusiastic spirit keeps the show engaging.

This is the pork chop from the Venice episode.Phil receives information about this dish so often that he made sure to show its key steps. He explains that it’s so easy, anyone can make it.

But people kept asking for the recipe. That’s why this recipe was included in the book to give fans the answer. Why has this dish captured the hearts of so many? This dish may look familiar at first glance. It resembles the often seen Milanese pork chop. It became the most requested recipe in his new companion book.

To start, a prepared pork chop is all you need. Use a tenderizing tool to firmly pound the pork chop on both sides. This pounding will make the meat tender, flat and easy to cook. It ensures a quick and even cooking process. You will feel very satisfied when you do this step.

After pounding, bread the pork chops in the usual way. This is done using a three-step coating process with layers. First, the pork chops are lightly coated with flour. The flour provides a dry attachment point for the egg. It provides a good foundation for the other steps. Simply lightly coat the pork chops with flour, making sure it is evenly coated. The flour coating must be even, but not too much.

Next, dip the pork chops into the whisked eggs. Use three whole eggs and whisk them together in a flat bowl. Make sure the bowl is wide enough to fit the pork chops. The whisked eggs act like glue for the breadcrumbs. It binds the flour layer to the final bread coating.

The final coating step uses pine-scented breadcrumbs. These Japanese-style breadcrumbs give a lighter, crisper crust. Now place the breadcrumbs in a third large bowl. For a really crispy texture, they need to be evenly coated. Gently press the chopped meat into the breadcrumbs.

Now it’s time to start the frying step. Use a pan large enough to fry the pork chops. Make sure you don’t overcrowd it. Crowding will lower the temperature of the oil and result in greasy pork chops. Spread about 1 cm of neutral oil on the bottom of the pan. Start by heating the oil over a medium-low temperature. This temperature will help cook the meat before the skin burns.

Adding butter to cold oil is unique. Now add the butter before heating the oil. Once the butter is completely melted, the pan is ready. The butter has a better flavor and a better golden color. Once the butter is melted and the oil is hot, carefully add the chops.

The key to frying is cooking the first side. Fry until golden brown. Watch for color changes around the edges. A deep golden brown means that the crispy skin has been formed. Carefully flip the cutlets with tongs during this step. The tongs will avoid piercing the crispy skin. Fry the other side to the same lovely golden brown color.

Once both sides are golden brown, remove them from the pan. Place on a wire rack to drain excess oil. Pour the frying oil safely into a heatproof container. You won’t need this oil for the last step.

Now put the dry pan back on medium heat. This way the pan is ready for a quick final treatment. Return the cutlets to the dry pan with the vinegar. Drizzle the rose vinegar evenly over the top. The Arturo’s traditionally use white wine vinegar. If you can’t find white wine vinegar, that’s okay. Pour the vinegar into the hot pan and it will bubble right away.

Shake the pan slightly as the vinegar bubbles. This helps to spread the vinegar evenly over all the food. This allows the vinegar to cook into the meat and crust. Hearing and seeing bubbles is part of this experience. It tells you that the transformation is happening quickly. When the vinegar disappears, it leaves a strong sour flavor. This breaks up the richness of the schnitzel.

Once the vinegar has passed, the dish is almost ready. The vinegar will be absorbed by the meat and the crispy crust. Now carefully season with salt. A pinch of sea salt adds the final touch. Serve immediately after serving. The dish is best fresh from the pan, still hot and crispy.

This recipe demonstrates the joy of simple cooking ideas and techniques. It proves that the last process makes a huge difference to a dish. It takes a familiar dish and makes it special. The balance of easy fried steak and vinegar makes it popular.

Phil Rosenthal himself often emphasizes this dish. This shows how important this dish is to him. He wanted to share this simple process with others. It doesn’t require complicated steps to make a huge impact.

If you want to bring Phil’s culinary delights home right now, start with this Venetian Steak and savor the flavors of Venice right in your kitchen. You’ll get the cooking mojo to master this simple dish. Sometimes all it takes is a little vinegar and enthusiasm. As Phil himself used to say on the show. Get your meat tenderizer ready now.

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Phil Rosenthal on ‘Somebody Feed Phil’ Season 5’s ‘A Joke for Max,’ New Cookbook and Tribute Episode to His Parents