You really helped me understand your thought process by going into detail. I cannot cook, so when I watch a cooking video I tend to get pretty lost. Most channels tend to just list the ingredients, the cooking methods, and call it a day. This video has really cleared up some of the questions I've had for a while.
I would LOVE more of these beginner / easy meals series that are good for families/kids. Thank you for talking to your audiences with empathy and not assuming people know all that you do!
11:30 You gave the perfect advice here to newer home cooks. When I started I went slow and chased that "soft sizzle", adjusting the temperature constantly, trying to slow cook and never burn. Don't be afraid to slice a piece off on a serving plate, and put it back on to cook more if you don't like it. Every time made me more confident, but the beginning was careful.
Thumbs up for sharing your passion with your wife. It's the best feeling to introduce your loved ones to your passion, especially when it's out off their comfort zone and they had been relying on you for the task before. Cheers to the Green family, take care!
I recently started cooking real meals for myself and chicken parm with pasta was the first dish I made! It turned out so much better than expected. I was impressed! Now I’m cooking a lot of new foods, enjoying the learning process, and getting to reap the rewards of my labor.
There's one piece of advice for temperature control I wish I could have given my mom when she was shouting over her pancakes as a kid: You are allowed to lift the pan when it overshoots while you get your burners back under control.
Everything I've cooked in this unit has come out great ua-cam.com/users/postUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB ! Everything tastes so good. Some of the recipes I've changed a little to improve the taste. For instance, for french fries which call for no oil, I spray them with olive oil and season them with salt and pepper. They come out great! It makes the best toast I have ever eaten. The recipe I use calls for lightly buttering both sides of the bread. It calls for cooking at 400 degrees for 5 minutes on one side and then 2 minutes on the other side. This time has a lot to do with the kind of bread you are using...so keep an eye on it. Also, the fans in this Ninja are a lot stronger than other air fryers. So lay a metal spoon or something on the bread to keep it from flying around. It's a little extra work to use your Ninja as a toaster but it is worth it!
I love chicken parm! Also one of the first dishes I learned how to cook. I made enough to feed my entire extended family for my 10th birthday. The best gift I could have gotten was my parents letting me use their kitchen to make this amazing dish.
One of the good tips for starting cooks would be: "learn how to handle raw meat". In here we can see raw meat resting on the same cooling rack as finished meat. This is very dangerous with poultry . Raw chicken meat can couse food poisoning. Campylobacteriosis is no joke. Don't use the same kitchen utensils for raw and cooked chicken. You might think its not a big danger, but a loot of poisoning cases from restaurants are caused by raw meat.
@@mikemurphy5890 because if you put cooked food back onto the germs, the germs are able to get back onto the food. He may have put the food under the broiler afterwards, but broiling food only heats one side of it
Hey Mike, just started watching your channel and I’d like to say how much I enjoy your simple approach to (what I think is) complicated meals. I just tried this Chicken Parmesan tonight for my wife and I; I followed your recipe to the letter and it turned out perfect. I’ve never been able to fry chicken quite as well before, but I tried this new method of cooking the flattened chicken in a pan with a shallow level of olive oil, and it was perfectly crispy and delicious. My wife thought it was odd to pair the Chicken Parmesan with the broccoli, but we both loved it, and of course, it was healthier than pasta. Thank you for your clear and friendly approach to cooking delicious food. I’m trying your chicken teriyaki recipe tomorrow night!
@@CologneCarter I also think some see it as oozing butter and automatically think it's greasy or something like that, without ever trying it. I bet it's good, when well prepared.
I have to tell you. I made this for my wife tonight after watching your video. Aside from a few newbie mistakes it turned out amazing and she loved it. Thank you so much! I've been watching your videos non-stop for the last few days and I cant wait to try each of the recipes you put out to us. Thanks again. : ) p.s we didn't have an oven tray to use for melting the cheese, soooooo after seeing your airfryer videos I decided to throw each one in there at 350 for 3 minutes and it melted the cheese PERFECTLY, and without overcooking the chicken. You're the best!
Dude, thank you for this. I followed the directions and added a few things- namely adding a few spices to the breading, subbing red wine for the white and hitting the sauce with butter in the end- and it turned out absolutely spectacular. I’ve been looking to reignite my love for cooking for a while and this was both easy to follow and incredibly delicious. This is gonna be a favourite of mine for a while!!
This is one of the first videos of yours that I watched, and since then I've watched a bunch of your other videos. This one was recommended again today, and watching it again since the first time, everything is clicking better now that I've watched a bunch of your other content. This channel is underrated.
a carbon steel pan might not be the greatest choice for tomato sauce, or acidic food in general, you had a pretty nice coating of seasoning there that was gone by the end of the video because of how the acid in the tomatoes reacts with the coating. No big deal, you can re-season it again, but using a stainless pan would save you the hassle.
@@racheljohnson4832 No, cast iron also requires a coat of seasoning that is susceptible to acid. You can use it but the above mentioned problems would remain.
Great format dude, make more of these as the vast majority of people who watch your videos will be layman and beginners and amateurs. It's great fun watching people cook great stuff, it's even better when they explain and impart knowledge on things that skilled chefs take for granted
Watched this video over and over as I prepared my first real dinner according to your instructions, had to improvise a few things I didn’t have but overall, it came out BOMB! Seeing it all come together in the end was a thing of beauty. I’m definitely trying all your recipes later but feel like this was a great gateway cooking session into having some solid dishes in my back pocket.
We always mix our exrabread ceumbs with the extra egg and flour and then fry it after the chicken. Its delicious and a favorite for our kitchen helper kids :)
haha, well I guess I say that because some italians will throw a clove of garlic in a tomato sauce and then remove it once the essence has been imparted. So two felt like a step up from that, but I guess you have a good point...
@@LifebyMikeG LOL. Well here I am up way too late after suffering the (slight) heartburn consequences of Lamb Vindaloo with tomatoes, 3 onions, and a whole bulb of (non-removed) garlic. So there's that... My stepdad would say, "Wow! that's a lot of garlic!" when I used one clove. One or two cloves is probably fine, if not a lot, for most people.
@@thanatopsis70 I am also a garlic-addict. I'll put two or 3 cloves into an omelette if I want some of that nice allium tang. (Decent-sized cloves, that is.)
I've been following you for a while now... Probably about a year. And i must say, you are by FAR my favorite food anything, EVER. My skills and flavors have improved SO much. You are doing an amazing job breaking things down into "digestible" pieces so i can use it anywhere and know what I'm trying to achieve. Not just 2dimentional recipes. Please keep up the great work and thanks again for what you bring to us home wannabe cooks. Congrats on the new baby.
The only small tip I could add....as someone who swears by using carbon steel pans. I'd make my chicken in a seasoned carbon steel pan, but I never cook acidic foods (such as tomato sauce) in it bc it removes the seasoning (which is what makes carbon steel THE best non stick pan you'll ever use) So I'd cook my tomato sauce in my All Clad stainless steel pan. I'm making my gf watch this. Great job
The acidity of tomatoes are not a problem for a properly seasoned carbon steel pan. If, however it is not properly seasoned the mild acids might accelerate rusting which might make you believe it breaks down the season. I would, however, avoid more or less pure vinegar in my carbon steel pans!
You can definitely see when he stirs in the broccoli that the seasoning has been stripped from the pan, bare metal showing. I agree with you on this one.
@@bloomtwig76 "Properly seasoned" just means more layers of fat/oil on the pan. Regardless of how many layers of seasoning you have built up acid WILL remove the top layers, perhaps not all of the layers but uneven layers is what leads to the seasoning cracking, chipping and eventually needing to be stripped down and started over which is a HASSEL!!! Anyone who has stripped a carbon steel pan using Barkeepers Friend and vinegar knows how much work that process can be. Better to simply keep acid out of the pan!!
This was my first time cooking Parmesan chicken. With these instructions, it turned out very good - better even then most of my restaurant experiences. I ended up adding freshly grated Parmesan to the bread crumbs and I think it was a good choice. I used a cast iron pan that I unfortunately had a little too hot, so I ended up cooking the outside a little to fast, with the inside being a little undercooked (likely had my chicken a little too thick as well). I ended up using the standard oven setting at 400F for a few minutes to melt the cheese and finish cooking the chicken. Turned out great despite the mistakes! Thanks for the great cooking video.
Just a heads up on the cast iron pan: I ruined my husband's hard earned seasoned finish on his cast iron skillet by using it for tomato sauce. please don't repeat my mistake T.T
I LOVE this video idea and how you did it with questions from your wife. Soooo right... things most cooks might not think about. I am definitely sharing this with the new cooks in my life and I really really hope you do a lot more like this. My most favorite tip which I have seen even my mother having issues with is ... " you can control the temp!" I do that a lot but my mom is one of those that legit follow things word for word no matter what.
What you did there is a classic argentinian dish called Milanesa de Pollo Napolitana. Its great and im very happy of seeing your interpretation of this dish.
you will find most of italian food in argentina, but its pretty different from the eeuu interpretation of italian cuisine, we are more attached to its begginings but addapted it to our resources, which can be the same than italians in many ways.
This was awesome to break down the aspects of home cooking using your expertise alongside where many people start. As a beginner who's growing to love the art of cooking, thank you for the dedication to guide all of us on our home cooking journeys
Broilers heat to around 450 degrees and salmonella would not survive while melting the cheese under the broiler for several minutes. I doubt he would serve cold or even room temperature chicken with melted cheese on it.
@@prohrerjr the broiler may get that high but the food doesn't. especially if the contaminated side is the bottom and the broiler only hits the top of it
Life Saver! I started to watch your vids about 1 year ago. You inspired me to invest more time in cooking. now im actually decent homecook now, and cooking for family and friends. Its all because of you. thank you.
Things I would do: since it’s chicken parm, I usually grate fresh parm with the breadcrumbs and i also grate some on top of the chicken, then i put the sauce and mozzarella
@R. wikipedia says both names, also says the chicken is coated with mozzarella, parmesan and provolone. The name "parmesan" is probably a mistake that spread when the dish got popular in the US and became an accepted appelation
@R. We all do tbh, "chinese food" in Europe has nothing to do with real chinese food. And sometimes cool stuff comes from it, new-york style pizza is awesome
I've never actually had chicken parm (it isn't such a huge thing outside of America), so that initially drew me in just being curious for the recipe... However, I love how realistic you are by using the same pan, shallow fry instead of deep fry, and emphasising that it's fine to fiddle with the heat. I often feel detached from cooking videos because they've mise en place'd everything up to a little tubby for the perfect salt measurement.
That's what I do too. Usually my left hand is my dry hand and the right hand is my wet one that dunks into the egg mixture. This way the breading doesn't stick to the egg mixture on your wet hand making the whole process much easier.
When we make a tripple coat (or whatever it's called in english), we use the excess egg with more breadcrumbs and some seasoning (plus bacon, cheese, mushrooms or whatever else you want) to make a kind of dough for frying. Goes greatly as an addition to the meat.
High carbon steel is exactly like a cast iron in terms of care. However it heats up more quickly, and still heats evenly just like cast iron. It's also lighter and has smoother surface. So you won't need to use as much oil.
Wow!!! You are top notch!!!! I love your videos!!!! So easy to understand and your so calm I like that. Made this dish tonight and it was to die for!!!!! Thank you so much for taking the time to show us what you know. Your helping so many people!!!!
I actually never even heard of chicken parm before, I was surprised learning it's a pretty common thing. Maybe it's just a regional trait, but I am always warry of mixing crispy fried things with a wet sauce. Getting things all soggy just isn't my jam. For Schnitzel and the like, I tend to just use a dipping sauce, if anything at all
If you get the breading nice and dark (not burned) and crispy like he did, it can hold up to a little bit of wet sauce and still be good, even if some bites lose a bit of crispiness. But those were definitely Schnitzel-sized cuts. I usually cut and pound a half a breast into 3 chicken parmesan pieces. But Schnitzel size works too. Some people serve the tomato sauce on the side, or just on the pasta, and keep the breaded chicken separate. Now I want Schnitzel. It is amazing how similar those dishes are, but also how different.
Its very common here in the US. Personally, I use Ragusea's method of Panko Bread crumbs and mixing them with Pecorino Romano cheese, then putting the sauce on the side so it stays really crispy for longer. And you end up with crispy bits of fried cheese.
Tip: blanch your tomatoes (60-90 seconds in boiling water, then cool them in an ice bath) first to peel them easily so you're not getting mouthfuls of tomato peels once the rest of the tomato breaks down in your sauce.
I love your channel, and have picked up tonnes of tips which have elevated my cooking exponentially. However, I have one concern in this video (and this may be my own paranoia): Isn’t it risky from a hygiene perspective placing cooked chicken next to raw chicken? Especially placing just cooked chicken right where it was raw a few minutes prior? I was always taught to NEVER mix any raw/cooked meats, so I’d always have a separate area for raw and cooked meats, and use separate utensils for each. I don’t mean this as a criticism, I’d be really interested in your perspective on this.
A couple things I just personally prefer, to prevent dark spots on my chicken crust I use more oil. The extra oil spreads out the temperature so that you have a perfectly even brown all the way across. That was something I learned while watching a lot of Asian night market chicken katsu videos. Using large panko breadcrumbs also helps. There's really no comparison in texture and flavor with panko. The other thing, it might not bother some people but for me the skin of a tomato will ruin a sauce if I get it in my mouth and have to spit it out. I'm talking about those pieces that roll up and become pointy. I flash boil my tomatoes whole for about 10 - 15 seconds then move them immediately over to ice water where I remove the skins. Depending on the type of tomato I'll also cut them in half to remove the seeds with the handle of a spoon or a chop stick.
Looks amazing, I was just wondering why you used a dirty drying rack to set your cooked chicken back on? Shouldn't we be worried about salmonella poisoning?
Using the flat end of the blade you can crush your garlic before chopping it, this can also be used to remove it from the peel. Make chopping them 10x faster
Thank you I never cooked before so I did this chicken parmesan with the side of broccoli in the sauce for the 1st time and my wife and the kids loved it THANK YOU!
2:00 yeah thats a big no no. do not defrost chicken on the top shelf of your fridge. try to minimize cross contamination, place it on the bottom shelf.
With extra flower, egg and bread crumbs you can actually do a nice "pancake", maybe adding another egg if you have too much flower and bread crumbs! Mixing all together and putting it in the pan or the oven, with a nice dipping sauce it's amazing.
I think you missed an opportunity to include your wife. We could have heard her ask the questions, seen her response to what you told her, and seen how the novice cook learns through your instructions. I think it would have been very entertaining.
Two tips from America's Test Kitchen I've incorporated into my chicken parm, little olive oil in the egg mix and panko bread crumbs. I sometimes will mix in standard bread crumbs just to get in all the nooks and crannies
Obviously not because if you watch closely (16.16) that‘s absolutely what happened. But maybe now we get to see a video about how to reseason a carbon steel pan onnce you messed up. 😂
I consider myself an intermediate to fairly experienced cook. However this video taught me some techniques I hasn't used before. Followed the video almost exactly and very happy with the end result. Thanks
Holy fuck, you literally read me without even knowing me I saw my auntie make chicken parm once & it smelled great so I decided to make it. It’s the greatest dish I’ve ever made to this day & the first meal I made for my whole family as dinner. I’ve always kinda liked cooking but since I made chicken parm I’m a trillion times more interested & now I’m aspiring to become a Chef one day
So I have to tell you, I made this tonight and it was awesome. Who knew making tomato sauce from scratch was so easy? Thanks for all of your tips and questions from Sasha. Great beginner recipe!
Thoroughly enjoy these cooking videos as inspiration in the kitchen. Trying new recipes for my family is vital to prevent menu fatigue, and the use of fresh ingredients is outstanding. I do wish there were better food safety practices included to prevent cross-contamination (placing cooked chicken cutlet back on the same wire rack as the raw piece and handwashing when touching raw chicken/egg) as food-borne illness can make you very sick, especially young children. Little things that we don't think about or forget when cooking at home. Love the channel!
I got to say. I've been lucky enough to have family and lucky enough to be able to cookbooks food in a nice kitchen at different times. It let me say this much... When you can do it all together at once... Man it's, divine . Loveing it. AND this is comeing from a runner....lol.. That's how fast life can change with cooking and life all together. Aaaw. I wouldn't can be a thing now.
Good, simple dishes that taste great and are reasonably healthy, even with the breading and frying. For truly new cooks, here are some tips that aren't in the video (he only has so much time) and will really help... When you cook down your onions and garlic, don't put in the garlic right away! That burns the garlic (as shown here). Instead, cook down the onions and add your garlic the last couple of minutes, watching it, until it's soft but not burnt. Burnt garlic equals a bitter taste. If you're using fresh tomatoes, make a concise and get the skins and seeds out, first. That makesfor better eating sauce. As soon as you smell the garlic in the air, it's done! If you peel the hard layer off of your broccoli stalk, it's actually eddible all the way down... And quite good! Most people, for some reason, don't know this. Five seconds... That's the most you should be able to hold your hand over a *really hot* pan (about 1"-1.5" above cooking surface) for frying and searing, like cooking a steak. For thisdish, medium-high, aboutten seconds. If you can go longer than that, wait a minute and try again. It's a scientific fact (just ask Alton Brown) that if you place your frozen food in a bowl under *running, cold water* (doesn't have to be running too fast) that is the fastest way to the your food. Faster than warm, hot or standing cold water... Standing cold (out of faucet) is the next fastest! Things you didn't know, huh!?
Parmesan and Mozzarella are two very different kind of cheeses! And I did a double take you call it Chicken Parmesan but use Mozzarella???? Care to explain this?
It's actually called chicken parma (parma being a location in italy) but a lot of americans abbreviate parmesan to parma so damn much that it gets mutated as such.
Most chicken parmesan recipes use both parmesan and mozzarella. The parmesan is mixed in with the bread crumbs so it gets fried and golden, and then it's topped with mozzarella and marinara. Why he didn't use any parmesan at all is rather puzzling, especially when it's in the name of the dish. May as well leave out the chicken, too.
Tried this last night and it was fantastic. Nicely crisp on the outside and very moist & juicy on the inside. Definitely worth doing again in the near future.
Your videos are so helpful!!! I don’t know any other UA-camr who’ll break things down like you do thank you for helping me feel confident about getting into the kitchen!
Chix parm was one of the first dishes I made at home too…back in 1998-99. It started an obsession. Now I own 300+ cookbooks, every kitchen tool known to man, and have explored countless kitchen endeavors.
Came for chicken Parmesan, got chicken mozzarella or did i just completely missed the Parmesan adding? :) I'm doing this later this week so just mix the Parmesan with crumbs?
@@aaronwebb1548 So chicken Parmisan is just chicken schnitzel :). I'm just joking here, but i think i'll make some pepper steak tonight without pepper.
@@silivatiseilaa4158 No, you're misunderstanding. Pamesan cheese is a cheese from Parma, as Chicken Parmesan is a dish from Parma, but to insist that means they belong together is absurd. It's like saying a Chicago Deep dish pizza recipe is wrong because it doesn't call for American cheese. Truly ridiculous when you think about it.
been cooking for almost 33 years now, i like the concept. even tho i dont agree on everything (force of habbit things mostly) the end result comes very close to what i do. but the basics are very nicely done. keep experimenting and enjoy.
I would add some parsley and shave some Parmigiano Reggiano cheese, the real stuff, into the breadcrumb mixture. The cheese salts the chicken so you don't have to add all that extra salt to the eggs and flour. The parsley adds a nice green contrast color to the chicken and makes it taste good as well. My Italian grandmother on my mom's side showed me how to make hers when I visited her apartment in Queens and it always comes out so well!
The Chicken turned out great My friends loved it and every thing was perfect. tried it with almound oil and double dipped chicken in the eggs and bread crumbs. Thanks so much And I am Excited to see more! Thank you for showing me this world of easy cooking that tastes great man!
Did he just put the cooked chicken back on the rack he had the raw chicken on??? Even if he put it in the oven for a minute to broil, I still can’t believe he did that!
I've heard you mention Miso for a while and I bit the bullet. So excited for my new pan and knife. I've learned a lot from you and your brother. I'm much more confident and can make yummy food with fresh ingredients. Thank you.
As a beginner cook who loves your channel but is lost to a large degree, this is fantastic and exactly what I need! Please, please do more of these!
You really helped me understand your thought process by going into detail. I cannot cook, so when I watch a cooking video I tend to get pretty lost. Most channels tend to just list the ingredients, the cooking methods, and call it a day. This video has really cleared up some of the questions I've had for a while.
damn, started watching to know more about chicken parmesan and ended wanting to start a family
Ahhhh🥺🥺
Understandable. :)
People are very lucky finding someone that considers them as a candidate for a family.
😂🤣
Be careful with what you wish
It might come true
I hope this beginner-meals is a series! I, like Sasha, would like five meals in my cooking arsenal!
go and check out his channel!! you can have so many more.
@@raviatml
I would LOVE more of these beginner / easy meals series that are good for families/kids. Thank you for talking to your audiences with empathy and not assuming people know all that you do!
11:30 You gave the perfect advice here to newer home cooks. When I started I went slow and chased that "soft sizzle", adjusting the temperature constantly, trying to slow cook and never burn. Don't be afraid to slice a piece off on a serving plate, and put it back on to cook more if you don't like it. Every time made me more confident, but the beginning was careful.
Thumbs up for sharing your passion with your wife. It's the best feeling to introduce your loved ones to your passion, especially when it's out off their comfort zone and they had been relying on you for the task before. Cheers to the Green family, take care!
I recently started cooking real meals for myself and chicken parm with pasta was the first dish I made! It turned out so much better than expected. I was impressed! Now I’m cooking a lot of new foods, enjoying the learning process, and getting to reap the rewards of my labor.
There's one piece of advice for temperature control I wish I could have given my mom when she was shouting over her pancakes as a kid:
You are allowed to lift the pan when it overshoots while you get your burners back under control.
haha, great advice. You gotta tune into the temp control
I use the pan lifting thing whenever I boil milk (because I have zero patience).
It was such a gamechanger when I figured this out
Yeah learned this from gorden ramseys video on the soft scrambled eggs where you need to do it most cases.
@@KingOfKYA Yeah that's probably the best way to learn the technique.
The consequences are pretty apparent and you can begin to anticipate it.
Everything I've cooked in this unit has come out great ua-cam.com/users/postUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB ! Everything tastes so good. Some of the recipes I've changed a little to improve the taste. For instance, for french fries which call for no oil, I spray them with olive oil and season them with salt and pepper. They come out great! It makes the best toast I have ever eaten. The recipe I use calls for lightly buttering both sides of the bread. It calls for cooking at 400 degrees for 5 minutes on one side and then 2 minutes on the other side. This time has a lot to do with the kind of bread you are using...so keep an eye on it. Also, the fans in this Ninja are a lot stronger than other air fryers. So lay a metal spoon or something on the bread to keep it from flying around. It's a little extra work to use your Ninja as a toaster but it is worth it!
I love chicken parm! Also one of the first dishes I learned how to cook. I made enough to feed my entire extended family for my 10th birthday. The best gift I could have gotten was my parents letting me use their kitchen to make this amazing dish.
I really appreciate that you spent time explaining the 'why' behind the 'what'. Thank you!
One of the good tips for starting cooks would be: "learn how to handle raw meat". In here we can see raw meat resting on the same cooling rack as finished meat. This is very dangerous with poultry . Raw chicken meat can couse food poisoning. Campylobacteriosis is no joke. Don't use the same kitchen utensils for raw and cooked chicken. You might think its not a big danger, but a loot of poisoning cases from restaurants are caused by raw meat.
I actually looked in the comments just to see if anyone else had noticed...
When u cook it. Hello heat would kill grems. Then clean up. Why put him down?
@@mikemurphy5890 because if you put cooked food back onto the germs, the germs are able to get back onto the food. He may have put the food under the broiler afterwards, but broiling food only heats one side of it
@@mikemurphy5890 he put cooked chicken back in the same place he had the raw chicken. Lol
To add to this: the “stomach flu” is not something that should be a regular occurrence. Most often it’s due to cross-contamination.
Hey Mike, just started watching your channel and I’d like to say how much I enjoy your simple approach to (what I think is) complicated meals. I just tried this Chicken Parmesan tonight for my wife and I; I followed your recipe to the letter and it turned out perfect. I’ve never been able to fry chicken quite as well before, but I tried this new method of cooking the flattened chicken in a pan with a shallow level of olive oil, and it was perfectly crispy and delicious. My wife thought it was odd to pair the Chicken Parmesan with the broccoli, but we both loved it, and of course, it was healthier than pasta. Thank you for your clear and friendly approach to cooking delicious food. I’m trying your chicken teriyaki recipe tomorrow night!
I made a lot of chicken parm in the 1990s. It was one of the few “grown up dishes” I started with, along with chicken Kiev ❤️
Chicken Kiev is one of the most disgusting dishes I've ever seen
@@dask7428 why? Isn’t it chicken breast wrapped butter and fried?
@@poyi1013 pretty much. Chicken, butter, herbs and all fried. The butter and herbs makes its own sauce when you cut into it.
@@dask7428 So you just never had it prepared tasty.
@@CologneCarter I also think some see it as oozing butter and automatically think it's greasy or something like that, without ever trying it. I bet it's good, when well prepared.
I have to tell you. I made this for my wife tonight after watching your video. Aside from a few newbie mistakes it turned out amazing and she loved it. Thank you so much! I've been watching your videos non-stop for the last few days and I cant wait to try each of the recipes you put out to us. Thanks again. : )
p.s we didn't have an oven tray to use for melting the cheese, soooooo after seeing your airfryer videos I decided to throw each one in there at 350 for 3 minutes and it melted the cheese PERFECTLY, and without overcooking the chicken. You're the best!
Dude, thank you for this. I followed the directions and added a few things- namely adding a few spices to the breading, subbing red wine for the white and hitting the sauce with butter in the end- and it turned out absolutely spectacular. I’ve been looking to reignite my love for cooking for a while and this was both easy to follow and incredibly delicious. This is gonna be a favourite of mine for a while!!
Couldn’t agree more! It was incredible.
This is one of the first videos of yours that I watched, and since then I've watched a bunch of your other videos. This one was recommended again today, and watching it again since the first time, everything is clicking better now that I've watched a bunch of your other content.
This channel is underrated.
a carbon steel pan might not be the greatest choice for tomato sauce, or acidic food in general, you had a pretty nice coating of seasoning there that was gone by the end of the video because of how the acid in the tomatoes reacts with the coating.
No big deal, you can re-season it again, but using a stainless pan would save you the hassle.
Was thinking the same thing, that pan was got a lot shinier by the end.
Yeah, i learned that lesson hard way few years ago,... also tomato tasted kinda metalic,...
I wonder if using my cast iron pan would be okay to use.. don’t want it to strip away the precious seasoning I’ve got going
@@racheljohnson4832 No, cast iron also requires a coat of seasoning that is susceptible to acid. You can use it but the above mentioned problems would remain.
I was watching the video and thinking the same. The sauce is for sure with weird taste. I have that pan and I rarely use it
Great format dude, make more of these as the vast majority of people who watch your videos will be layman and beginners and amateurs. It's great fun watching people cook great stuff, it's even better when they explain and impart knowledge on things that skilled chefs take for granted
Watched this video over and over as I prepared my first real dinner according to your instructions, had to improvise a few things I didn’t have but overall, it came out BOMB! Seeing it all come together in the end was a thing of beauty. I’m definitely trying all your recipes later but feel like this was a great gateway cooking session into having some solid dishes in my back pocket.
We always mix our exrabread ceumbs with the extra egg and flour and then fry it after the chicken. Its delicious and a favorite for our kitchen helper kids :)
"I prefer a lot of garlic in my tomato sauce."
* chops just two cloves of garlic *
haha, well I guess I say that because some italians will throw a clove of garlic in a tomato sauce and then remove it once the essence has been imparted. So two felt like a step up from that, but I guess you have a good point...
@@LifebyMikeG LOL. Well here I am up way too late after suffering the (slight) heartburn consequences of Lamb Vindaloo with tomatoes, 3 onions, and a whole bulb of (non-removed) garlic. So there's that...
My stepdad would say, "Wow! that's a lot of garlic!" when I used one clove.
One or two cloves is probably fine, if not a lot, for most people.
@@thanatopsis70 Danm, I gotta make lamb vindaloo soon. It tastes so damn good!
@@thanatopsis70
I am also a garlic-addict.
I'll put two or 3 cloves into an omelette if I want some of that nice allium tang. (Decent-sized cloves, that is.)
i always laugh at this, cooking shows always say this and I'm like jeez maybe i shouldn't be putting six cloves in my food LMFAO
I've been following you for a while now... Probably about a year. And i must say, you are by FAR my favorite food anything, EVER.
My skills and flavors have improved SO much. You are doing an amazing job breaking things down into "digestible" pieces so i can use it anywhere and know what I'm trying to achieve. Not just 2dimentional recipes.
Please keep up the great work and thanks again for what you bring to us home wannabe cooks.
Congrats on the new baby.
The only small tip I could add....as someone who swears by using carbon steel pans. I'd make my chicken in a seasoned carbon steel pan, but I never cook acidic foods (such as tomato sauce) in it bc it removes the seasoning (which is what makes carbon steel THE best non stick pan you'll ever use)
So I'd cook my tomato sauce in my All Clad stainless steel pan.
I'm making my gf watch this. Great job
The acidity of tomatoes are not a problem for a properly seasoned carbon steel pan. If, however it is not properly seasoned the mild acids might accelerate rusting which might make you believe it breaks down the season. I would, however, avoid more or less pure vinegar in my carbon steel pans!
You can definitely see when he stirs in the broccoli that the seasoning has been stripped from the pan, bare metal showing. I agree with you on this one.
@@bloomtwig76 simmering tomato sauce will take seasoning off of any pan, no matter how "properly" it was seasoned
Michael. Agree, it strips the pan of the seasoning that's what I use after a few months of use before seasoning it.
@@bloomtwig76 "Properly seasoned" just means more layers of fat/oil on the pan. Regardless of how many layers of seasoning you have built up acid WILL remove the top layers, perhaps not all of the layers but uneven layers is what leads to the seasoning cracking, chipping and eventually needing to be stripped down and started over which is a HASSEL!!!
Anyone who has stripped a carbon steel pan using Barkeepers Friend and vinegar knows how much work that process can be. Better to simply keep acid out of the pan!!
I'd use tomato paste when sauteing the onions to give the sauce more depth and flavor. Great video, learned a lot!
This was my first time cooking Parmesan chicken. With these instructions, it turned out very good - better even then most of my restaurant experiences.
I ended up adding freshly grated Parmesan to the bread crumbs and I think it was a good choice.
I used a cast iron pan that I unfortunately had a little too hot, so I ended up cooking the outside a little to fast, with the inside being a little undercooked (likely had my chicken a little too thick as well). I ended up using the standard oven setting at 400F for a few minutes to melt the cheese and finish cooking the chicken.
Turned out great despite the mistakes! Thanks for the great cooking video.
Just a heads up on the cast iron pan: I ruined my husband's hard earned seasoned finish on his cast iron skillet by using it for tomato sauce. please don't repeat my mistake T.T
I LOVE this video idea and how you did it with questions from your wife. Soooo right... things most cooks might not think about. I am definitely sharing this with the new cooks in my life and I really really hope you do a lot more like this. My most favorite tip which I have seen even my mother having issues with is ... " you can control the temp!" I do that a lot but my mom is one of those that legit follow things word for word no matter what.
What you did there is a classic argentinian dish called Milanesa de Pollo Napolitana. Its great and im very happy of seeing your interpretation of this dish.
Is Italian food a thing in Argentina?
Do you know where Milan is?
@@canaisyoung3601 a huge percent of argentina is Italian immigrants. Italian food is big here
you will find most of italian food in argentina, but its pretty different from the eeuu interpretation of italian cuisine, we are more attached to its begginings but addapted it to our resources, which can be the same than italians in many ways.
@@Bigger-Than-Jesus seems i dont know all about my culture roots, dont I?
This was awesome to break down the aspects of home cooking using your expertise alongside where many people start. As a beginner who's growing to love the art of cooking, thank you for the dedication to guide all of us on our home cooking journeys
Don't put your cooked chicken on the surface where you had your raw chicken! (even if it was breaded). Good video!
I was thinking that as well. It goes back in the oven, but since only the broiler is used I wouldn't trust it to get enough heat on the bottom.
@@ms_mopsi yeah, but its good practice to never do this anyway. Especially since the video are for beginners, that might not know.
Raw chicken has great flavor
Broilers heat to around 450 degrees and salmonella would not survive while melting the cheese under the broiler for several minutes. I doubt he would serve cold or even room temperature chicken with melted cheese on it.
@@prohrerjr the broiler may get that high but the food doesn't. especially if the contaminated side is the bottom and the broiler only hits the top of it
Life Saver! I started to watch your vids about 1 year ago. You inspired me to invest more time in cooking. now im actually decent homecook now, and cooking for family and friends. Its all because of you. thank you.
Things I would do: since it’s chicken parm, I usually grate fresh parm with the breadcrumbs and i also grate some on top of the chicken, then i put the sauce and mozzarella
Didnt want to point it out but, its not chicken parm without Pecorino or Parmigiano
@@Whiterrish absolutely.
Honestly, you help so much, you're so in depth but on a personal level not like you're you're teacher but more like an expirenced friend, thanks mate.
Love this video!! So curious what you’d suggest for the other “top 5 go-to meals for beginners”. Stir fry has to be in there, right?! 🙂
Misen is amazing. I never imagined I could enjoy their level of quality. I've bought several pieces. The carbon steel is my go-to pan now.
Sasha asks: "Why is the recipe called 'Chicken Parmesan' when all we use is Mozzarella?" :)
@R. wikipedia says both names, also says the chicken is coated with mozzarella, parmesan and provolone. The name "parmesan" is probably a mistake that spread when the dish got popular in the US and became an accepted appelation
@R. We all do tbh, "chinese food" in Europe has nothing to do with real chinese food. And sometimes cool stuff comes from it, new-york style pizza is awesome
The real answer is because you are supposed to grate parmesan cheese into the breadcrumb mixture before you combine and coat the chicken
Congrats on your growing family. That beautiful little girl is going to eat well!
I've never actually had chicken parm (it isn't such a huge thing outside of America), so that initially drew me in just being curious for the recipe... However, I love how realistic you are by using the same pan, shallow fry instead of deep fry, and emphasising that it's fine to fiddle with the heat. I often feel detached from cooking videos because they've mise en place'd everything up to a little tubby for the perfect salt measurement.
It's huge in Australia, but we call it Chicken Parmigiana. but its the exact same thing.
The onion cutting technique is blowing my mind. 🤯
Loved this video. Definitely going to try this!
One tip that's missing is that while breading, keep one hand wet and the other hand dry.
I don’t remember which video I learned that from, but it made breading chicken way simpler!
That's what I do too. Usually my left hand is my dry hand and the right hand is my wet one that dunks into the egg mixture. This way the breading doesn't stick to the egg mixture on your wet hand making the whole process much easier.
When we make a tripple coat (or whatever it's called in english), we use the excess egg with more breadcrumbs and some seasoning (plus bacon, cheese, mushrooms or whatever else you want) to make a kind of dough for frying. Goes greatly as an addition to the meat.
Looks good but did you add any " Parmesan cheese" or did I miss it?
I could be wrong but I believe Parmesan can also mean “in the style of Parma [Italy]”. Not just that it has Parmesan cheese in it.
Yeah its called that because its from parma, not because it has parmasean
@@_Smash_ most have parmigiano or pecorino mixed in the bread crumbs.
@@buenacg ^^^
I love the noise your oven's door makes when you open/close it
You can also almost never go wrong with a cast iron skillet and they're very cheap and easy to clean
High carbon steel is exactly like a cast iron in terms of care. However it heats up more quickly, and still heats evenly just like cast iron. It's also lighter and has smoother surface. So you won't need to use as much oil.
I really like that you included clips of your wife making the dish, that last bit really made me want to make Chicken Parmesan too.
"Once your garlic is peeled, I'm gonna slice it." Sounds like an odd threat XD
Wow!!! You are top notch!!!! I love your videos!!!! So easy to understand and your so calm I like that. Made this dish tonight and it was to die for!!!!! Thank you so much for taking the time to show us what you know. Your helping so many people!!!!
I actually never even heard of chicken parm before, I was surprised learning it's a pretty common thing. Maybe it's just a regional trait, but I am always warry of mixing crispy fried things with a wet sauce. Getting things all soggy just isn't my jam. For Schnitzel and the like, I tend to just use a dipping sauce, if anything at all
If you get the breading nice and dark (not burned) and crispy like he did, it can hold up to a little bit of wet sauce and still be good, even if some bites lose a bit of crispiness. But those were definitely Schnitzel-sized cuts. I usually cut and pound a half a breast into 3 chicken parmesan pieces. But Schnitzel size works too. Some people serve the tomato sauce on the side, or just on the pasta, and keep the breaded chicken separate.
Now I want Schnitzel. It is amazing how similar those dishes are, but also how different.
We have "cordon bleu" in Belgium. Basically a thin chicken breast, ham and a slice of cheese, coated in crumbs and then pan fried
It’s very popular in the United States.
Its very common here in the US. Personally, I use Ragusea's method of Panko Bread crumbs and mixing them with Pecorino Romano cheese, then putting the sauce on the side so it stays really crispy for longer. And you end up with crispy bits of fried cheese.
@@LadyFortuna Original Cordon blue, just like wiener shintzel should be veal meat,... just noting,...
huge props to you teaching her & to her as well for wanting to learn!
Tip: blanch your tomatoes (60-90 seconds in boiling water, then cool them in an ice bath) first to peel them easily so you're not getting mouthfuls of tomato peels once the rest of the tomato breaks down in your sauce.
Agreed. Chewy tomato skins in a sauce is no bueno if we are taking mouth feel into consideration.
Thank you for these videos!!! As a full grown adult that never learned how to cook.... I really appreciate all these videos
I love your channel, and have picked up tonnes of tips which have elevated my cooking exponentially. However, I have one concern in this video (and this may be my own paranoia):
Isn’t it risky from a hygiene perspective placing cooked chicken next to raw chicken? Especially placing just cooked chicken right where it was raw a few minutes prior?
I was always taught to NEVER mix any raw/cooked meats, so I’d always have a separate area for raw and cooked meats, and use separate utensils for each.
I don’t mean this as a criticism, I’d be really interested in your perspective on this.
A couple things I just personally prefer, to prevent dark spots on my chicken crust I use more oil. The extra oil spreads out the temperature so that you have a perfectly even brown all the way across. That was something I learned while watching a lot of Asian night market chicken katsu videos. Using large panko breadcrumbs also helps. There's really no comparison in texture and flavor with panko.
The other thing, it might not bother some people but for me the skin of a tomato will ruin a sauce if I get it in my mouth and have to spit it out. I'm talking about those pieces that roll up and become pointy. I flash boil my tomatoes whole for about 10 - 15 seconds then move them immediately over to ice water where I remove the skins. Depending on the type of tomato I'll also cut them in half to remove the seeds with the handle of a spoon or a chop stick.
Looks amazing, I was just wondering why you used a dirty drying rack to set your cooked chicken back on? Shouldn't we be worried about salmonella poisoning?
well he later put it in the oven to melt the cheese so it would probably kill any bacteria off then
I had the same reaction but like the other person said the baking likely killed any bacteria. Still wouldn’t do it myself tho
Meh. It goes into the oven.
He could've cleaned it between takes
Using the flat end of the blade you can crush your garlic before chopping it, this can also be used to remove it from the peel. Make chopping them 10x faster
that is the most beautiful chicken parm i have ever seen in my life dangg
Great vid! For someone building out their kitchen, I'd also recommend a Lodge cast iron skillet. Great heat retention can you can cook anything in it.
great tip. a key moment was learning how to use the cast iron. useful for so many things, so delicious, and easy to clean
10:35 Might want to rearrange the stuff hanging on your wall
💀
His channel.
His kitchen...
His way. 👍😎👍
@@majoroldladyakamom6948 his anus, nuff said
@@majoroldladyakamom6948 Read what it says on the wall because his utensils block other letters!
Thank you I never cooked before so I did this chicken parmesan with the side of broccoli in the sauce for the 1st time and my wife and the kids loved it THANK YOU!
2:00 yeah thats a big no no. do not defrost chicken on the top shelf of your fridge. try to minimize cross contamination, place it on the bottom shelf.
it was still sealed in the packaging.
Also putting the cooked chicken back on the same rack next to the raw chicken.
It's in a vacuum bag, there is no risk there imo. Plus, since heat rises, the top shelf is warmer and will make the defrosting process shorter.
With extra flower, egg and bread crumbs you can actually do a nice "pancake", maybe adding another egg if you have too much flower and bread crumbs! Mixing all together and putting it in the pan or the oven, with a nice dipping sauce it's amazing.
I think you missed an opportunity to include your wife. We could have heard her ask the questions, seen her response to what you told her, and seen how the novice cook learns through your instructions. I think it would have been very entertaining.
Good idea for the next recipes :D
Beautiful! We always add a little grated parm to the bread crumbs when coating the chicken. I guess it adds an extra kick?
10:29 why did I read that
10:49 hehehe I read it again
Jeez my humour is bad
Oh thank goodness I’m not alone.
Two tips from America's Test Kitchen I've incorporated into my chicken parm, little olive oil in the egg mix and panko bread crumbs. I sometimes will mix in standard bread crumbs just to get in all the nooks and crannies
Do you worry about stripping the seasoning on your skillet from the tomatoes?
Obviously not because if you watch closely (16.16) that‘s absolutely what happened. But maybe now we get to see a video about how to reseason a carbon steel pan onnce you messed up. 😂
exact same thought! it's not the end of the world, but it's certainly a consideration for anyone using that pan.
I consider myself an intermediate to fairly experienced cook. However this video taught me some techniques I hasn't used before. Followed the video almost exactly and very happy with the end result. Thanks
Holy fuck, you literally read me without even knowing me
I saw my auntie make chicken parm once & it smelled great so I decided to make it. It’s the greatest dish I’ve ever made to this day & the first meal I made for my whole family as dinner. I’ve always kinda liked cooking but since I made chicken parm I’m a trillion times more interested & now I’m aspiring to become a Chef one day
So I have to tell you, I made this tonight and it was awesome. Who knew making tomato sauce from scratch was so easy? Thanks for all of your tips and questions from Sasha. Great beginner recipe!
Love that it says "Anus" on your wall lol😂
Beat me to it! 10:32 for those who are wondering
@@ckbz9295 for a second there I thought I was watching an episode of Top Gear lol
You won this round.
There were multiple anus appearances. I thought I was the only one to see them until I looked further down...
Lol nice to see I wasn’t the only one xD
Thoroughly enjoy these cooking videos as inspiration in the kitchen. Trying new recipes for my family is vital to prevent menu fatigue, and the use of fresh ingredients is outstanding. I do wish there were better food safety practices included to prevent cross-contamination (placing cooked chicken cutlet back on the same wire rack as the raw piece and handwashing when touching raw chicken/egg) as food-borne illness can make you very sick, especially young children. Little things that we don't think about or forget when cooking at home. Love the channel!
Even though the chicken is breaded it is raw. Putting the cooked chicken on the same rack is a no no.
This
I was surprised when I saw that too
Caught this ro
I'm freaking out about that.
I got to say. I've been lucky enough to have family and lucky enough to be able to cookbooks food in a nice kitchen at different times. It let me say this much...
When you can do it all together at once...
Man it's, divine .
Loveing it.
AND this is comeing from a runner....lol.. That's how fast life can change with cooking and life all together.
Aaaw. I wouldn't can be a thing now.
Good, simple dishes that taste great and are reasonably healthy, even with the breading and frying.
For truly new cooks, here are some tips that aren't in the video (he only has so much time) and will really help...
When you cook down your onions and garlic, don't put in the garlic right away! That burns the garlic (as shown here). Instead, cook down the onions and add your garlic the last couple of minutes, watching it, until it's soft but not burnt. Burnt garlic equals a bitter taste.
If you're using fresh tomatoes, make a concise and get the skins and seeds out, first. That makesfor better eating sauce. As soon as you smell the garlic in the air, it's done!
If you peel the hard layer off of your broccoli stalk, it's actually eddible all the way down... And quite good! Most people, for some reason, don't know this.
Five seconds... That's the most you should be able to hold your hand over a *really hot* pan (about 1"-1.5" above cooking surface) for frying and searing, like cooking a steak. For thisdish, medium-high, aboutten seconds. If you can go longer than that, wait a minute and try again.
It's a scientific fact (just ask Alton Brown) that if you place your frozen food in a bowl under *running, cold water* (doesn't have to be running too fast) that is the fastest way to the your food. Faster than warm, hot or standing cold water... Standing cold (out of faucet) is the next fastest! Things you didn't know, huh!?
with my first apartment now , and my own kitchen , i am cooking so often i love it xD thanks for all the tipps , tricks and recepies
Parmesan and Mozzarella are two very different kind of cheeses! And I did a double take you call it Chicken Parmesan but use Mozzarella???? Care to explain this?
It's actually called chicken parma (parma being a location in italy) but a lot of americans abbreviate parmesan to parma so damn much that it gets mutated as such.
Most chicken parmesan recipes use both parmesan and mozzarella. The parmesan is mixed in with the bread crumbs so it gets fried and golden, and then it's topped with mozzarella and marinara. Why he didn't use any parmesan at all is rather puzzling, especially when it's in the name of the dish. May as well leave out the chicken, too.
@@greenyawgmoth Chicken Parmesan is an American dish, and it's named that because "Chicken Parmesan Breadcrumbs Mozzarella Marinara" is too long
Because they traditionally make it with mozzarella
This dude really said “Care to explain” as if he caught someone cheating or something, it’s just cheese lmao 😂😂
Tried this last night and it was fantastic. Nicely crisp on the outside and very moist & juicy on the inside. Definitely worth doing again in the near future.
Cooked cutlets going right back on the raw cutlet racks just feels like a bad idea...
thought the same thing, one could argue that the flour, egg, and crumbs would protect the rack. but that's a stretch.
@@jhanczaryk5766 What about the part where he put it in a 450 degrees broiler for a few minutes?
Although he did grill it later, it is not good to show beginners raw and cooked food on the same rack.
Your videos are so helpful!!! I don’t know any other UA-camr who’ll break things down like you do thank you for helping me feel confident about getting into the kitchen!
So we’re just not going to talk about the backsplash profanity? Got it. 😂
10:36 nice lol
Chix parm was one of the first dishes I made at home too…back in 1998-99. It started an obsession. Now I own 300+ cookbooks, every kitchen tool known to man, and have explored countless kitchen endeavors.
Am I just silly?
Where is the Parmezan?
This is chicken mozzarella
I've been following you for years now and am never disappointed. Great video, awesome tutorial and tips!
Came for chicken Parmesan, got chicken mozzarella or did i just completely missed the Parmesan adding? :) I'm doing this later this week so just mix the Parmesan with crumbs?
He meant Parmisan as in "from Parma", not as in Parmigiano-Reggiano.
@@aaronwebb1548 So chicken Parmisan is just chicken schnitzel :). I'm just joking here, but i think i'll make some pepper steak tonight without pepper.
@@silivatiseilaa4158 No, you're misunderstanding. Pamesan cheese is a cheese from Parma, as Chicken Parmesan is a dish from Parma, but to insist that means they belong together is absurd.
It's like saying a Chicago Deep dish pizza recipe is wrong because it doesn't call for American cheese. Truly ridiculous when you think about it.
been cooking for almost 33 years now, i like the concept. even tho i dont agree on everything (force of habbit things mostly) the end result comes very close to what i do. but the basics are very nicely done. keep experimenting and enjoy.
Why Would You Put The Cooked Chicken Back On The Same Rack That The Raw Chicken Came Off??? Rookie Mistake!!!
Did this recipe for my family and they absolutely loved it! Thanks for the video!
He really put the cooked chicken on the raw chicken rack 12:40
I would add some parsley and shave some Parmigiano Reggiano cheese, the real stuff, into the breadcrumb mixture. The cheese salts the chicken so you don't have to add all that extra salt to the eggs and flour. The parsley adds a nice green contrast color to the chicken and makes it taste good as well. My Italian grandmother on my mom's side showed me how to make hers when I visited her apartment in Queens and it always comes out so well!
You put the cooked chicken back where the raw chicken was sitting.
I think this was one of your best videos ever! Please make more like this one!
chimken pamr
The Chicken turned out great My friends loved it and every thing was perfect. tried it with almound oil and double dipped chicken in the eggs and bread crumbs. Thanks so much And I am Excited to see more! Thank you for showing me this world of easy cooking that tastes great man!
Did he just put the cooked chicken back on the rack he had the raw chicken on??? Even if he put it in the oven for a minute to broil, I still can’t believe he did that!
My thoughts exactly!
Thanks for this! Learned how to make the chicken great! Next thing is to learn the sauce. Honestly my favorite UA-camr to watch rn.
I've heard you mention Miso for a while and I bit the bullet. So excited for my new pan and knife. I've learned a lot from you and your brother. I'm much more confident and can make yummy food with fresh ingredients. Thank you.
In the defrosting, you can also use running water to just splash it in the sink, it’s also quicker prolly like 15-20 mins.
Just tried this recipe and blew my family away! Took a long time to prep but they enjoyed this so much.
Lovely. The only thing I do different is I use pressed garlic to marinade the chicken for a bit before it goes into the breading.. mhh🤤