New & Improved Chicken Parmesan - Chicken Parm Recipe
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- Опубліковано 27 вер 2024
- Learn how to make a New & Improved Chicken Parmesan Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Chicken Parm Recipe!
Check out the recipe: www.allrecipes.com/Recipe/246867/New-Improved-Chicken-Parmesan/
If so they had a good run 😂😂😋😂😂
Oh wow, im seeing a patern here. Did you go back through your entire catalogue and pin a comment? Wow. Ive noticed as im binge watching some of your recipes id love to try someday. Really enjoy your content. I think your jokes are funny 😁👍 its no surprise you have so many followers, i had to sub myself 😃 your the best
Absolutely delicious, I used a fairly shallow Dutch oven style pan to fry and cook them and the cutlets came out uniformly golden and gorgeous. Would recommend!!
I like how you did not have flour, egg or bread crumb waste. 👍🏻
👌
This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.
Thats dope keep up the great work 👏
You’re awesome!
King type behavior
I make amazing food with food bank abundance!! You are a gem for doing that for others
I like the fact, that you keep your mistakes in the videos and tell people how to avoid them. Most people would just re-shoot the video and remove the mistake.
One extra sub :)
Psycho Gaming you mean not getting another plate and putting the tomato sauce on the way he thinks works better
@@Luke_Segovia Exactly no need to re-shoot xD
@@thishdude John only realized his mistake after finishing the video, when the chicken was cut up and eaten. He would've had to re-shoot if he wanted to hide his mistake
@@joshua7015 that's what I said....
@@thishdude No? You said "no need to re-shoot".
I said he would have to re-shoot if he decided to hide his mistake.
I use 50 percent bread crumbs and 50 percent Parmesan cheese. Same crunch with the nice salt from the cheese.
Nice! Good idea
Like Adam regusea
because americans can never have enough salt.
daryl fitz wow you’re funny
elijah hodges someone's a bit...salty
If you had any idea how much your goofy, irreverent jokes breathe pure joy into my life as I attempt your recipes and how your tips and tricks have added to my sheer and utter enjoyment of cooking ... why, you'll just keep pumping out videos. Don't forget your occasional blunders, as they are also quite amusing and instructive❣️
I want someone to love me as much as Chef John loves saying frESHly ground black pepper
Lol
thats a lot of love
Me too!
He loves Cayenne pepper
The April Fools joke is that this was no April Fools joke. Get it?
+Food Wishes Well Played Chef John.... well played....
+Food Wishes the joke was you didnt use panko bread crumbs for the coating. I caught it, dont lie John.
+Food Wishes
I see what you did there.
+Food Wishes I thought the April Fools joke was that your "one plate breading station" in fact dirtied 3 plates. :)
+Food Wishes Redo Chicken Marsala please.
I'm making this TONIGHT! Excited
We need an update, do you remember making it? How did it go?
How was it ?!?!
You left us hanging for 2 years didn't you?
We need answers Ateya!
We waiting lady
“In related news I did learn how to make a white circle in premiere”
I honestly laughed out loud.
I can listen to your voice all day Chef John.
"...we all saw that coming."
Yes, yes we did. And we love it!
The Mozarella Industry is being taken down as we speak
1:27 "but not with the classic 3 station method"
**realizes entire life is a lie**
This morning, my wife asked me what I wanted her to make me for dinner this evening. I I said, I would love it if you would make that Chicken Parmesan that we saw Chef John make a couple of nights ago. She agreed to try it. (She is an outstanding cook, so I rarely ask for anything that isn't already in her repertoire.) So, we just finished our meal and we both greatly enjoyed it. (Because you told us to, of course.) Thank you for this recipe and for your enticing, entertaining, and funny videos. They are our current UA-cam favorites.
My caulk is huge bro!
Delicious. I made it for my wife's birthday tonight. A great success.
I laughed pretty hard at the simulation with the white circle =P
You are the Norman Chad of not Cooking Bad.
i'm a fan of watching recipe video, i've watched many youtube channels, but Food wishes is still the only one that satisfies me the most, his voice and his bad puns is really throughout the years is truly on a whole another level
"unless your part termite" 😂😂
5:51
*you're (you are)
There their they're riproar, it will be okay...
"In related news: I did learn how to make a white circle in premiere." LOL
Chef John, I made this Saturday night. We had my dad over for dinner. We were all SUPER impressed!! This is delicious. The video focused on the cheese not being rubbery, of which I was a huge fan, but an added bonus was the wonderful tenderness of the chicken!
I loved it! Saved this video to my favorites, and look forward to learning more from you.
THANKS!
I made this tonight. My wife said it was better than any she had eaten in a restaurant😊
Thank you Chef John!😉
Thanks for teaching me to be the boss of my sauce.
+GamingVlogNetwork you can now proceed calling yourself: The "SauceBoss"
The tips for using less flour and eggs is the way to go. I see so much waste these days it's appalling. My grandmother would fry whatever egg mixture was left till it was very crispy and I have followed suit. It's a great cook's treat :o)
I made pierogi and I took the rest of the dough and boiled little balls of dough
Yes, mix the egg and remaining breadcrumbs and fry them for delicious tidbits.
Chef John's technique is a God send for those of us who cook just for ourselves and like to make only one or two servings at a time. Liquid eggs work too but they contain no yolk.
@@stanislausklim7794 When I have some left over pierogi dough I make a kind of matza bread of it on pan set on high heat. It's soooo good with hummus :)
So unless you're part termite LMBO!!
+Cookedbyjulie limbo
😂
+Bullshit Detector I don't think that was a error, she def meant laughing my butt off..
Kos Mos Thanks hun! You're the best :)
Cookedbyjulie Weirdo.....
Brilliant! I've been cooking for over 55 years and this method of breading chicken is pure genius. I made this tonight with much less mess and it was delicious.
love how honest this video is plus the subtle humour. Thank-you for posting this delicious recipe.
I always bread my chicken in half breadcrumbs half Parmesan cheese. Like real Parmesan not the sawdust crap lol. It's yummy yummy. My mom cuts the breasts in half first then stuffs them with Parmesan before pounding and coating in crumbs and cheese. (: we like cheese
You have forever changed the way I will make chicken parm. Cheese in the breadcrumb mixture sounds delicious!
+Shae Rouzan yess it's delicious because the cheese gets like that crispy crust around the chicken
Whoa your mom sounds awesome
Yes!! Thank you! That’s how you do a good chicken parm. Your mother taught you well and is a very smart woman. I do mine the same way, always have! Always use fresh parm.
Cashie〈3 really? The stuffing doesn’t come out?
its April Fools day.....thought this was gonna be a troll recipe
Why he make a troll recipe that's stupid
I honestly can't tell. The fact that he completely changed the coating bit was odd, and the combination of ricotta and cheddar seems a bit odd too. But then again it doesn't look bad, so I guess it's supposed to be serious.
+NA because he tried a rather dubious recipe on last year's April Fool's Day (jury is still out on whether it was a prank recipe). Stands to reason that Luke may think he is repeating it this year.
+NA yeah, who wants to eat a troll....
+rhn94 - You may want to use a different term than autistic. I'm autistic, and like most others with autism or Asperger's, I am very intelligent. The individual you're referencing is probably not autistic, but rather, just very dull.
Lol @ all the new Food Wishes viewers who haven't adjusted to Chef John's voice yet.
hahaha too accurate
+Usaya Owo I just thought of it like watching someone who has an accent. It was distracting my first few videos 3 or 4 months ago but you quickly get used to it and stop noticing.
I loved his voice from the beginning. I don't understand maybe it's his cadence which is different idk.
+American Man here here!
+American Man they're trying to express their concerns
if criticism is should be embraced not neglected
even though chef John embraces his voice inflection, doesn't mean it can't be pointed out
especially by those unaware of such statement by chef
Could you use Basil leaves instead of Parsley, I think Basil would, possibly, give it a nice kick?
OMG LOVE YOUR BREADING METHOD!!!
HALF THE TIME I DON'T MAKE THESE TYPE OF RECIPES BECAUSE I HATE THE MESS!!!! GENIUS! FOUND YOU TONIGHT AND I'VE ALREADY SAVED ABOUT 20 RECIPES!!!!
"But if so, they had a good run" Lmao
Good cheese is one thing that makes me really happy to live in Europe :)
+Anne-Catherine Mulhern There is good cheese available everywhere in the world.
Wow, look up the history of winners for the last 70 years at international cheese events like the the Natwich International Cheese Awards or the World Champion Contest. The USA has won more awards than any other country by far in these blind tasting events. I'm really happy you live in Europe.
Heaven forbid anyone have pride outside of America. If anyone is pretentious and thinks they're the best it is BY FAR USA, I know, I am one. Thinking we are the best and the center of the universe is basically all our country does, I don't even feel a need to argue it because if you're not blind, you already know this. Our ingrained patriotism is obnoxiously strong and most the other countries kinda think we are dicks for it. I know, I know, you don't care what other countries think blah blah blah... It's also worth noting that if "american made cheeses" are the best, American learned how to make cheese from Europeans (who learned it from hundreds of others since bible times). That's kind of like me buying a car, changing a tire on it, and then saying I built that car. At the end of the day we are LITERALLY debating who's rotten milk tastes better. Shut up, let everyone be proud of their own country, while also respecting others right to do so. Would make this planet just slightly more livable for us all....
ShoeNice Exposed enjoy the schoolshootings.
I think the beauty of living in Europe is that really good cheese is easier to find... especially if you're looking for like free range pastoral fed cow ants sheep varieties. From what I've heard from friends with dual citizenship is that the European Union has higher standards for their cheeses, which brings the entire industry up.
Yes, the US also has some really dedicated arms fantastic farms and cheese makers, but the average consumer cannot run to the specialty wine abs cheese shop and get that $30/lb sharp aged cheddar. And there's no one writing home about the great flavor and texture of Crystal Farm. Sorry.
I just made this and it came out perfectly! I used Swiss cheese, though. Fantastic. You're the best, John!
This was so delicious! My husband ate it up and says always fix it this way from now on. Thank you for sharing this, best I’ve ever had!
video disliked by 645 employees of Big Mozzarella
Probably by Italian people for calling this crap dish Italian
@@mrn13 More like a crap comment by U
@@mrn13 did a chicken parm video upset you that much you had to comment something negative? Jesus man
@@yankeesfan8561 Haha! It seems that my comment upset you more! Still, fact reminds- this is an insult to Italy and it looks horrible
@@mrn13 your comment did upset me. Why be so negative are you having a bad day?
The way you talk is so quirky. I like it
I like his side jokes, he does it so smooth lolol! Great recipe I'm gonna do this!!
Made it last night. I love the cheese blend; magnificent!
His instructions are so clear and precise.
I totally agree that chicken parm usually has rubbery cheese and a soggy bottom. Very nice improvements, Chef! In Argentina, we have a very similar dish to chicken parm called "milanesa de pollo napolitano." The chicken is pounded even thinner (1/8"), breaded and fried, and topped with tomato sauce, cheese, and sometimes a slice of ham. It would be awesome if you would make a milanesa video... all of Argentina would heart you forever!
I sure hope retirement is treating you great.... Thanks for the wonderful lessons on cooking! I feel so grateful to have watched so many of your amazing cooking sessions. Hope you stay blessed.... Hugs....
Did Chef John retired ? 😢😢😢😢
I have a dream where people are not judge by the sound of their voice but by the content of their speech! -^_^-
same
2k GoDsZ the content or the material that is discussed in his speech is about cooking chicken parmesan. If you find this material annoying, then why would you click and watch this in the first place? Unless that is what you enjoy doing to yourself. Which is okay. Different strokes for different folks. However I am really curious now. Would you please explain your decision making process on watching videos that you find annoying on UA-cam?
Desiree Tran
We're not talking about the video. We are talking about the content of the video which is chicken parmesan. Are you saying that you didn't know if you liked chicken paremsan before you watched this video?
Correct.
And you replied that you found the content annoying
Would you please clarify and breakdown the parts of the content you found annoying?
Thanks!
So you used three plates for breading after all! haha
My family and I love this dish. This will be our chicken parm recipe going forward. Thank you chef!
Follow-up comment: I have been using this recipe for six years come Christmas and it has never let me down once. Thanks again Chef John, I highly recommend this one!!
Chickem parm you taste so good
The best food channel ever ❤️ so much fun to watch
This guy is the best!; Very succinct and straight forward teachings!
Had this for dinner tonight. Absolutely delicious! Highly recommend to anyone.
I used seasoned panko because it was all we had on hand & I thought it was perfect.. I did have to watch the chicken in the olive oil though, it was close to burning at the 2 minute mark. Could just be my stove though.
"Your the chef John of your chicken parmigian'..."
loved this, this man is hilarious
basically Schnitzel topped with cheese :D
+Hiep Ha Le Yes, if that's helps.
+Hiep Ha Le Yes that's what it is, but it's a different cuisine.
+Murray Aronson I consider it classic Italian-American food.
It's supposed to also have a layer of tomato sauce like passata and a slice of ham under the cheese. 😭 he forgot the ham. (Unless they don't have ham on an American version) missing out in that case.
+MaZEEZaM I've never had ham in my Chicken Parm so I think the lack of ham is an american thing. I had never even heard of ham being part of the dish until now!
we made this tonight for an army of people and it turned out amazing! the chicken was moist and well seasoned and the outside was crispy and delicious. we also made your basic marinara and the whole thing was a hit. thanks chef john!!
Chicken parmesan has always been my favorite meal. Each time I am in direct line of a hurricane. I don't run. I make chicken parmesan as my last meal. 😋👍😊😎🇺🇸
Thank you for helping me learn to cook and get l.. lots of compliments!
Lol it's like he sings when he speaks
Princess Serenity drives me fucking crazy
Singing? I thought he was having a stroke...
sorry but his intonation is.... annoying. i usually cannot make it all the way through his videos. THAT BEING SAID, he DOES have some good tips.
Excellent teacher sir. I have made plenty of your recipes and everyone always love them.
Why not panko? :D
On a side note, I like how people try to criticize Chef John and just end up facing a title wave of backlash lol. WE GOT YOUR BACK
The reason why not panko, is because most bread crumbs have italian seasoning in them like basil and oregano premixed in there. Panko is really more for tempura or a plain taste.
Chicken Permission.......
p3rs0n42 yea ok sure go ahead
p3rs0n42 YES👐
Yes! I love rob!!!! And u for this comment!!!!
The chicken is a traditional polish food. We serve it with potato and mashed beetroot with horseradish. It's called cutlet in english (taken from Polish language). It can be made on so many ways that most of polish families eat it at least once a week or more ( in my home it's usually 3-4times/week, we love it coz it's simple and yum). I really like this recipe and will definitely tryout !
I wonder how this would be with boneless, skinless chicken thighs 😍. Looks delicious and Chef John, one of my favorite foods of all time is a beautiful ricotta cheese. Thanks for sharing not only your great coming methods but your sense of humor. Much needed
Hi Chef John. Wanted to ask if you ever tried the north east UK version which replaces the tomato sauce with bechamel
Chicken Breast Topping = Ricotta + Cheddar + Cayenne + Pepper + Olive Oil
Hey Chef John…I have made this many times but I still love watching your video. Comforting
I made this today for my family. I thought it was great, but my family is apathetic.
time for a new family
+Jeremy King lol
This doesn't just change Chicken Parm, it changes Veal Parm, Eggplant Parm, and any other Parms that though they were safe.
Damnit now I have to make this too.
😂 you and me both
I think the mistakes non-edited are great. It is what makes your show unique. Thanks
AND I LOVE THAT YOU DON'T WORK HARD TO MAKE A CRISPY CUTLET AND THEN IMMEDIATELY MAKE IT SOGGY WITH SAUCE!!! GENIUS AGAIN!!!! LOVE IT! THE ONLY PROBLEM IS I DON'T KNOW WHAT TO COOK FIRST!!!!
am I the only one who likes panko better than Italian crumbs for chicken parm?
no sir you are not.
I use wheat germ..Comes out much crispier...
i can only get my hands on panko, no bread crumbs on this side of the world. i just toss in some italian herbs to spice it up.
Panko works well, especially if you grind it down to a finer texture for better coverage. The large flakes don't cover as thoroughly, so the crunch is defeated by less coverage.
if you have access to bread, you have access to breadcrumbs
Thanks, but cheddar?
Cheddar?
But cheddar is.....beddar!?! Haha. New minds fresh ideas! Can’t knock it till you’ve tried it is my philosophy 😉
My favorite restaurant, The Palm, has been making chicken parm since the 20s. Their little secret is to use slices of muenster to top it off. Love your work, Chef John.
Looks delicious! And I love that you admit your small error in the sauce on the plate. I also love how easy it is to co coat. When living in an RV you look for simple and yet flavorful dishes. Thanks for the idea!
There goes my mozzarella stocks... it's all your fault John!
Covid 19 + john= rip your stocks
I made this using chicken tenders, still pounded thin. This was the best parmeasean chicken I have ever made or actually, ever had. Thankyou!
Learned how to make a white circle in Premiere....that’s so awesome! Love it.
7:16 they had a good run?! my uncle Jasper didn't work in the mozzarella mines of Kentucky for 40 years, scraping white goo off his raw shins day after day, to listen to some new fangled Chef John defame a once proud and honorable profession.
Then again, maybe he did.
Ted Strauss he's referring to the mass produced mozzarella which I think we can all agree is gross. I'm sure he doesn't mean to insult your uncle jasper
That joke went right over your head, didn't it?
I think Erica is playing along and most people realize it.
Geez dude! I don't think its in Chef John's nature to insult! He's just sharing info...no harm intended! Just enjoy the video and chillax!
You guys know that mozzarella doesn't come from a mine right?
its really weird he talks with an inflection like hes always asking a question.
I hate it
+flanker22 i have to mute the videos. He always punches the third or second to last word in a sentence and it drives me fucking crazy.
Yeah, it's super irritating but I continue watching because I'm hungry as shit right now lol.
The end of every sentence goes up. Drives me nuts.
Come now, it's just the way he talks. I find it comforting for some reason :)
The only food channel I'm actually subscribed to
I hate mozzarella, it's usually so bland. I always replace with Provolone and or white cheddar or monterrey jack.
cheddar with Italian sauce sounds disgusting
Prob bec so much mozzarella out there is the part skim kind, like ricotta. Whole milk cheeses and yogurt are infinitely richer tasting but not to be eaten all the time.
I genuinely expected this to be an April Fools day joke
I love the honesty, not everything works put perfectly!
I don't even watch food channels. Why was this recommended to me?
UA-cam must know how much I love chicken parm
chicky chicky parm parm!
Did Chef John just indeed bring down the Mozarella Industry ?? 🤣🤣🤣🤣🤣🤣 What if someone did that to your Beloved Cayenne? How would you feel then, Chef John? 😢😢😢🤣🤣🤣🤣🤣
This looks similar to what I had recently at Olive Garden. I like the idea of trying different cheese mixtures.
Did this with veal. It was incredible. Gonna add it to our house’s rotation for the winter.
I finally made the chicken Parmesan last night and my husband and I just enjoyed it so much. Wonderful!
The narration was exceptionally humorous on this one.
But I like rubbery stringy mozzarella:(
FamousPixels then after you fry the chicken add mozzarella then melt it in the broiler ( brits would call it a grill )
Cuz your house your rules
then leave it on! after all, u are the cinderella.. of ur rubbery mozzarella. lol
@@madiganblake7255 lmaooooo
Don't worry. There's no "mozzarella industry" to destroy. Mozzarella (at least the stuff that goes on pizzas) is made by the same companies who make all the other cheeses. They would be more than happy for you and everyone else to switch to more expensive stuff.
THAT'TS BLOODY AWESOME!!!!
👍👍👍👍👍👍
When I have done my "previous" Chicken Parm recipes, I pound the chicken breast much thinner than yours. Then now that I have more chicken breast "real estate", I cut them rectangular (same size of course), and the extra bits of chicken, I either make thin chicken fingers or small nuggets. And serve them on the side. With more sauce! One thing I also do, is marinate the chicken breasts with salt, sugar, balsamic, garlic paste, and lemon juice. Refrigerate for 2 hours inside a ziploc bag on a plate.
Chicken, sauce, ham and topped with cheese classic aussie dish served with chips and salad classic pub meal here. Yummo
"It only gets 1 plate dirty"
>Dirties 3 plates in the process lul .
Notice me
I love Chef John and all his videos, but my kids like provolove, so I made my custom cheese mixture with ricotta, provolone and parmesan- came out delish!
The way you talk is peculiar and mesmerizing, please never change because of the criticism. You have a solid video recipe going here.
He talks like Grover.
"you only dirty one plate" ... USES 3 PLATES
I've also tried to perfect the chicken parm. These are some best practices I've found and thought up:
*I use 3 pans (1 frying pan that's suitable for the oven in which I'll fry the chicken, 1 frying pan in which I make the tomato sauce and 1 pan for cooking pasta)
*I buy the most expensive mozzarella I can find so it's not a rubber ball like chef John says. I think mozzarella becomes more beautifully golden brown under the grill and I use the excess mozzarella for a salad, which I like more in a salad than ricotta.
*I flavor the breadcrumbs with parmesan cheese, smoked paprika, black pepper, little bit of cayenne pepper, and a little bit of salt. Just breadcrumbs is a bit dull.
*Instead of deep frying in a ton of oil I just use a small scoop of coconut oil (or another neutral oil) and some lumps of real butter. That's the difference between frying and deep frying I guess. You don't need to deep fry the chicken, frying works perfectly fine. While frying I put in some more lumps of butter on the sides to keep the oil from burning, and this will result in an amazingly golden brown chicken parm. You really don't need to fill up half of the pan with oil, I promise. You can just fry instead of deep fry.
*When frying the chicken, I do so at a pretty high heat, because I want the outsides of the chicken to be golden brown but I want the inside to be under cooked. I really want to finish the chicken in the oven because the cheese on top needs time in the oven to develop these beautiful golden brown spots. This way both the chicken and the cheese are perfect at the same time when it comes out of the oven. Otherwise either your chicken will be over cooked or your cheese will be under cooked.
*In frying pan 2 I make the sauce (I fry some garlic, then put in passata, then flavor it again with some smoked paprika, cayenne, black pepper, salt). then I spoon some of the sauce into the chicken pan around the chicken and a little bit on top of the chicken, then the mozzalla on top of the sauce. I then grate parmesan on top of it all. As a final touch I drop in black olives all around the chicken into the tomato sauce, my not very secret ingredient. I think the black olives release some delicious oil, become meaty as they lose moist and just adds extra flavor. For me the chicken+sauce+cheese feels lacking without the olives, it really completes the dish in my opinion.
*Here's the trick: In a third pan I cook some pasta for about 7 to 8 minutes. When I've used all the sauce I need for the chicken parm I finish cooking the pasta in the excess sauce for 3 minutes. I even put in the excess egg wash through the pasta (the little bit of flour that ended up in the eggwash helps thicken the sauce a tiny bit I guess, no problem there). This way I don't throw away excess sauce or egg wash, I use it all, nothing gets wasted. The excess eggwash adds creamyness to the pasta. If I have fresh basil I put in a couple leaves with the pasta once it is finished. When putting in the egg with the pasta+sauce make sure it gets enough heat in those 3 to 4 minutes because you don't want salmonella.
*Now you have a complete plate with pasta, chicken parm and salad without wasting egg, mozzarella or sauce. Everything get's used up in multiple ways. This works great even when cooking just for 1 person. You are also not stuck with half a pan half full of oil you need to somehow get rid of without the oil clogging up your drain pipes. Instead, the butter you fry the chicken in helps flavor the tomato sauce you put around the chicken inside the pan. Because I use a pan that can be used in the oven I minimize dirty dishes (no need for baking tray). This is the most efficient method for a chicken parm dinner I could think of so far.