It takes a special kind of skilled instructor to pack that amount of tips and information in less than 15 minutes and still have time to spare for humor and entertainment. Chapeau Chef!
"What were they smoking to come up with the idea of capers?" It is comments like this that make me return to watch more videos. Love your passion and humor. Thank you for sharing your love for food, flavors, and scents.
I am Indian from south Africa. I have watched almost all your videos. Its been therapeutic to me during the most depressing times of my life. I enjoy every bit of your video. Don't mind it being long. I enjoy cooking Indian foods but I learnt alot from you about other cuisines. Don't stop posting videos. Love every bit. Jack needs to feature more on the program. Also please do some Indian dishes like breyanies and curries. 🎉
I heard the tip of using little bleach and soap for sanitisation for the first time. This is why I love Chef Jean Pierre. We get to learn so many small tricks and tips from him that makes such a huge difference and no one else will teach us these. It's such a pleasure and an honour. Take care Chef. ❤️
Been watching this man since I was a child in Broward County. I learned Italian and Caribbean cuisine from my father and grand father who where chefs in Broward. Chef Jean-Pierre taught me a love of French cuisine on local TV and pbs for almost a decade. Now almost 40 I still use his recipe for steak au poivre
Among so many youtube food hosts, only a very small handful top professional chefs here, and Chef Jean Pierre is one of them, but he is so modes, so down to earth, always spent time to communicate with us viewers, I am so grateful for this!
Thank you Chef! I just made this for my family and they really enjoyed it. One of them said “so simple but so delicious”. I gave you all the props. Thank you again.
You're my #1 you tube channel! Not only are you giving great information but you are funny. I like when there is alot of cutting or chopping you don't make us watch 30 min of repetitive cutting, you always say I'm going to get this ready and we'll be right back. Don't ever apologize for the videos being too long, they're not too long and you are right that it needs to be however long it is because you are giving good instruction. I like when you say a child could do it, ok then I should be able to do it too! You're the best! and I'm glad you're not shy about butter!
We made this recipe tonight and *loved it* despite some errors on our part. This is the best chicken dish we've made in our thirty years together. Edit: with the remaining ingredients we made the same dish on back-to-back evenings. Just so happy that we found this cooking resource!
I will be making this tonight. There are many "chefs" on UA-cam and before I discovered Chef Jean-Pierre I had favorites. But now Chef Jean-Pierre is my ultimate favorite. If there is something I want to make and Chef Jean-Pierre has a video for it, I guarantee his recipe and methods will be what I'll use. So, I'm sorry UA-cam "chefs", it was nice knowing you, but for me it's definitely the fabulous Chef Jean-Pierre.
This is the 3rd meal I have made from Chef’s site and it again was spectacular. I didn’t have arugula so I substituted Cesar salad with a home made Cesar dressing. The lemon caper sauce is simple to make and earned “WOW”’s from my guests. The tart lemon and capers also paired well with the Cesar dressing and the Vernaccia wine we used and drank. I urge everyone to make this one.
As a retired chef with a wife that doesn’t eat beef or pork or lamb I’m always looking for new recipes or twists on old ones Or something to remind me of a dish I made in the past. This was like a trip down memory lane for me. I trained under a retired CIA instructor. He taught me “prepare every plate like it’s going to your mother or your girlfriend” All the old school tips from sanitation “CAYGO” “clean as you go” clean kitchen is a safe kitchen to the taboo of using cooking wine uhhh! To the explanation of how not to break your sauce and alchemy of why it does break. A great teacher is one that makes learning fun. It’s makes the retention of facts so much greater and easier. Great Job Chef! I hit the subscribe button!
I found CJP last Sunday. I needed a quiet day and gifted myself unlimited cooking YT viewing. I had been cooking 4 days straight. Everything so far is 'Amazing!'
My husband and I made the chicken milanese tonight including the lemon caper sauce and the dressing for the arugula salad. It was absolutely fantastic! It was easy and we felt like it was a dish you would get from a fancy restaurant. Thanks, Chef Jean Pierre! We will make this again!
I made this tonight...this could be my new favorite dish! The lemon-caper sauce was so delicious and made the chicken cutlets pop. I paired it with a mixed fresh vegetable medley seasoned with a white balsamic reduction sauce. Made 12 cutlets...I have no leftovers (granted I fed 6 adults). Huge hit.
Chef Jean-Pierre is such a sweetheart and such a passionate cook. I have learned so much from watching his videos. I especially loved watching him cook Jambalaya which doesn't intimidate me anymore. All I need is a big pot because "size does matter my friends.". Thanks Chef Jean-Pierre!! Yvette M.
I made this for dinner but we had green salad with the same simple dressing, buttered baby potatoes, chicken scaloppini and the beautiful lemon caper sauce. Thank you Chef, we have not enjoyed chicken so much in years!
Another FANTASTIC recipe! Chef, I have absolutely become hooked on your cooking videos. The recipes are always crowd-pleasers in my house and so very easy to make. Your videos break everything down to simplicity itself so that when I make it myself it comes out exactly right every time and everybody thinks I'm a wizard in the kitchen. Keep the ideas coming!
I've been using my Microplane like a 'knucklehead' until today. I made Chef's chicken stock w/2 chickens so there would be enough for holiday cooking, baked the legs & thighs, made Chef's chicken Milanese w/this sauce (without the cream because I didn't have any), topped with arugula salad. Dear heaven's! I am so happy to have had this tutorial--mine came out just beautiful & oh so delicious. Can't wait to serve it to company and family. 10 pounds of sweet onion are caramelized and portioned to use-size containers, in the freezer waiting to glamour up some dishes. Thank you for such accessible recipes. I am a new & forever fan!
14 minutes 31 seconds of pure joy. Love chef, love his dishes, would pay good money just to eat his food one time. The whole bowl of butter would perhaps be too much, was a shame you didn't use it all just for the laugh. Butter is delicious and good for you. Edit: I am a butcher, as previously mentioned, and I recommend using chicken fat to cook chicken Milanese. low smoke point so be careful with the heat but makes everything more delicious. (Not everyone can get chicken fat but speak to your local butcher). edit2: first chef i ever seen using that method for lemon rind, why have I never done it this way?!
Made this for the first time tonight and it was spectacular!!! Crispy, crunchy, done to perfection. Squeezed a bit of fresh lemon onto the chicken before eating and it brightened the taste!! Also made Chef's green beans...also delicious. I've been watching Jack's best moments videos, laughing so much my stomach hurts (in a good way). You are simply AWESOME❤❤❤
I went to the fish peddler yesterday Chef and oh my God was that a magical experience. They will even cook your seafood there for you. Its amazing! I had some diver scallops that changed my life (fresh and dry not frozen). Thank you Chef Jean!
i really liked that you ate the food you cooked at the end. The other videos where you don't eat it doesn't feel as satisfying for some reason. keep it up!
@@mikemcculley Been cooking for 21 years and have taken classes all over the world and only now a chef shows me how to properly use a microplaner...doh!
Thank you for the entertainment, the education- wonderfully exemplified in this video when you add the cream- and all the recipes. This one was well received in my home, and both the teenagers- who are picky in different ways- really liked it. Thanks again.
I made this tonight for my family. Wow! Simply amazing. My Japanese daughter-in-law ate a HUGE piece of the Chicken Milanese I prepared. Everyone cleaned their plates. It's all in the sauce and arugula on top that makes it go from simple chicken schnitzel to amazing. Using the oven is a great method that saved me. Many thanks, Chef.
I truly love you you explain everything, and the science behind how you make a good sauce. Everything has a purpose, and when combined correctly it makes something beautiful! I also appreciate your showing the proper way to use kitchen tools. I learned how to cook watching food network, but I learned the WRONG way to use a microplaner! Simple, accurate explanations make all the difference in cooking. Please keep doing what you're doing.
I make this every week. My family and I love it. Sometimes I put tomato sauce and mozzarella and turn it into parm. Once you master the cutlets, they are so versatile. Thx again Chef!
Thank you for sanitizing! Soooo many cooking shows have chefs who go from meat to utensils to other foods contaminating everything they touch. You're the best!
After watching many of your videos, this one made me hit the subscribe button. In between the joking and kidding, you throw some facts in a funny way that teaches me things I never heard or read despite venturing into cooking for myself after divorcing 24 yrs ago and having read so many cooking/food books and encyclopedias. You ARE a culinary teacher, not only a cute old chef with triple accent (French on top of Italian and both topped with English). Above it all, I try to decifer every word of yours to make sure I grasp them.
If you don't love this guy you should examine your soul! People may or may not like his recipes or ideas (really?) but the heart and soul and pure joy he puts into the videos is contagious (I know, I know, pandemic, etc.) THANK YOU Chef JP!
I love the added learning that I get from your video. Like the sanitizing and how visual you are not to mention how to cut the chicken. Looking forward to watching more of your videos.
No cook/chef/celebrity has ever entertained, charmed and just forced an unreasonable outpouring of affection for me that Chef Jean-Pierre. I really hope you are this nice to your workers, and if so, I wish my son had had you for a boss.
I love this guy! He’s funny and teaches you technique with great recipes! I made his frittata and coulis and it was amazing! I also made his bone stock and beef stew which was also a hit!
Way to go, Chef JP!! I finally tried this recipe last weekend and it is FANTASTIC! I followed your teaching to the letter except for the Capers. I didn't have Capers so I substituted with raisins - - - - JUST KIDDING! I live in a small country town and was totally surprised to find 2 jars of Capers on their shelf. WOW! I have done your Chicken Parmesan, and now this and it was lovely. Next Chicken Francaise with Butter Lemon Sauce. Thanks to you and my Grandfather, also a chef (RIP) I am a hero at home. This Chicken Milanese was the hit of our Party of 6 at dinner and enjoyed by all. Served with a Rice Pilaf and YOUR Butter Green Beans along side a Spinach Salad with the Jean-Pierre Vinaigrette. Fantastic!
"Let's get the buds before they bloom, then brine it for 3 months before we eat it. What were they smoking?" 🤣🤣🤣 This chef rocks! Can't believe he only has 91K subs!
Thanks!!! But you have to admit that I am right...Think about it for a minute...how did they come out with the idea????....it had to be something they eat or smoked...😂😂😂😍
I made this for dinner and it was amazing. , my hubby and I love your recipes. I don’t watch other cooking channels anymore. You have the best flavor and execution style. Love you, But can you pls make your videos a little longer..I love to watch you cook. It’s relaxing. Don’t listen to your crew about the length of your video. We love to watch you.
Haven’t seen your channel before and came across this yesterday, cooked it tonight, absolutely fantastic and so easy to do, I think you’re great 👍, you’ve a new subscribed fan from Scotland
Hi Uncle Jean-Pierre, I really enjoyed making your receipe at home today. My wife and my kids loved it. I'd just like to admit: cream kills certain flavors and flour kills even more flavors. I frequently make chicken stock and other fonds, and so I added a demi-glace and finished with a montage by pure fresh BUTTER. You took much butter anyway, so why not some more and keep cream and flour out? Take care and I'm looking forward to your upcoming videos! Johannes from Germany
@Dr. Johannes Münch thank you for your nice comment! Looks like you have some good experience in the kitchen and that is good for you 😋!!! Most people do not have demi-glace, so I try to make recipe where everyone can follow the recipe and enjoy a great and easy dish tp prepare. Thanks again for watching my channel! 😀😍❤
I make that sauce with and without capers .. if I omit the capers .. I add Parmesan cheese and shrimp or chicken and turn it it into a delicate lemony fettuccine Alfredo bowl of goodness .. the cream is lovely in the sauce .. I eat this dish once a week or more it’s so good. yum
Just remember that JP is a pro. So if at first you don’t succeed, try, try again. I’ve made this about eight times now. Each time gets better than the last. Yup, I’ve got it memorized. So, now no matter where I go, I knock it out if the park. Everybody goes nuts over this chicken receipe. Visited friends in Colorado and did the same preparation but used fresh steelhead. It was out of this world. Now, just to quote some chef I know. “Don’t be afraid now.” Thanks JP.
Chef my wife and I are cooking one of your fine recipes every week together. It brings us together and we have fun. Our Daughter loves the results of the delicious food and her parents working together! Love your channel!
Ha, just seeing this again. You had 100k by Christmas 2020, 500k on Christmas 2021, and 1 million on Christmas 2022. Chef, this channel is brought to us by Jesus, and we need to remember that... Beautiful!
It takes a special kind of skilled instructor to pack that amount of tips and information in less than 15 minutes and still have time to spare for humor and entertainment.
Chapeau Chef!
You must be French to say "Chapeau" ? 😍❤ And thank you for the nice compliments!
@@ChefJeanPierre Dutch actually, but I've been taught French at school ages ago. Wasn't really good at it, but I surely adored the sound and phrases.
I do like the fact that you push good working habits. I appreciate his videos they are top quality.
In my 🏠 there's no such thing as too much butter. My blood pressure is 107/64 still. 70's
@@katiemcdavid4124 Cholesterol has much to do with genetics also.
I’ve been a Professional Chef or 30 years and have been zesting wrong. Amazing, you learn something new every day!
Me too ha ha!!
Same lol
Don't be a ding-dong 😂😂😂
@oddforestcritter After finding Chef JP, I find myself thinking about that quote all the time. That and “look at dis!” and “BEAUTIFUL!”
Same here 😮
"What were they smoking to come up with the idea of capers?" It is comments like this that make me return to watch more videos. Love your passion and humor. Thank you for sharing your love for food, flavors, and scents.
I could not stop laughing when he said that lol!
@@stickeyyyy Me too, made me giggle. Then again I am stoned 😉🏴
That was so funny when he says that! 😅
I am Indian from south Africa. I have watched almost all your videos. Its been therapeutic to me during the most depressing times of my life. I enjoy every bit of your video. Don't mind it being long. I enjoy cooking Indian foods but I learnt alot from you about other cuisines. Don't stop posting videos. Love every bit. Jack needs to feature more on the program. Also please do some Indian dishes like breyanies and curries. 🎉
If all teachers had Chef's ability to teach, no one would be lacking.
he's engaging, humorous, thorough, and concise.
Thank you! 🙏
the fact that he calls us “friends” makes me happy to cook :)
This is what cooking is all about great food and fun.
I love this guy. He makes me so happy. Also I'm glad he finally got to eat his own food!
I cannot begin to explain how damn good that sauce is. I don’t even follow the recipe anymore. I just go off feeling and taste. It’s so damn good.
👍👍👍❤️
I heard the tip of using little bleach and soap for sanitisation for the first time. This is why I love Chef Jean Pierre. We get to learn so many small tricks and tips from him that makes such a huge difference and no one else will teach us these. It's such a pleasure and an honour. Take care Chef. ❤️
Been watching this man since I was a child in Broward County. I learned Italian and Caribbean cuisine from my father and grand father who where chefs in Broward. Chef Jean-Pierre taught me a love of French cuisine on local TV and pbs for almost a decade. Now almost 40 I still use his recipe for steak au poivre
😋😍😋😍😋
@@ChefJeanPierre 😙🤌😗🧏♀️
Chef Jean-Pierre isn't just a good cook. He's also a great entertainer and teacher. 🙌
Thanks!
Among so many youtube food hosts, only a very small handful top professional chefs here, and Chef Jean Pierre is one of them, but he is so modes, so down to earth, always spent time to communicate with us viewers, I am so grateful for this!
And when he says Hello Friends! I feel like I really am one of his friends as I'm learning with the video.
OH YEAH
You're right ...Charisma, communication and personality are the recipe for a successful YT channel. We'll be here when he reaches 2 mil subs. 😊
Wait, 2:29 isn’t mixing bleach and soap toxic?😂🎉
We are truly blessed to have Chef Jean-Pierre to show us how to prepare fabulous meals. A true gentleman & culinary friend!
😍😍😍
Thank you Chef! I just made this for my family and they really enjoyed it. One of them said “so simple but so delicious”. I gave you all the props.
Thank you again.
Delicious, made this for dinner today! Nice and crispy and added capers to my palate
Capers are a great addition! 👍❤️
This guy is the best. He gives great technical information, has an entertaining personality, and cooks fabulous food. I'm hooked!
Also he say onyo
"Butter is good for you". You heard the man. He's a professional.
@Marjorie Phillips margarine isn't butter but acrylic plastic
BAAAHAHAHAA LMBO 🤣 😂 🤣 😂
Margarines are bad. Not butter.🙂
Too much butter? No such thing as he brings out the bowl with 2 pounds of butter. Mama Mia!!
esp how his voice goes deep when he is talking about butter
Cooking with ChefJeanPierre over UA-cam is a guaranteed good time.
You're my #1 you tube channel! Not only are you giving great information but you are funny. I like when there is alot of cutting or chopping you don't make us watch 30 min of repetitive cutting, you always say I'm going to get this ready and we'll be right back. Don't ever apologize for the videos being too long, they're not too long and you are right that it needs to be however long it is because you are giving good instruction. I like when you say a child could do it, ok then I should be able to do it too! You're the best! and I'm glad you're not shy about butter!
Best lesson on capers EVER! LOL! Love this chef!
We made this recipe tonight and *loved it* despite some errors on our part.
This is the best chicken dish we've made in our thirty years together.
Edit: with the remaining ingredients we made the same dish on back-to-back evenings. Just so happy that we found this cooking resource!
Not only does this Chef give you quick & easy recipe's but he give excellent instructions and with just the right amount of humor. Great recipe's.
I will be making this tonight. There are many "chefs" on UA-cam and before I discovered Chef Jean-Pierre I had favorites. But now Chef Jean-Pierre is my ultimate favorite. If there is something I want to make and Chef Jean-Pierre has a video for it, I guarantee his recipe and methods will be what I'll use. So, I'm sorry UA-cam "chefs", it was nice knowing you, but for me it's definitely the fabulous Chef Jean-Pierre.
🙏❤️
This is the 3rd meal I have made from Chef’s site and it again was spectacular. I didn’t have arugula so I substituted Cesar salad with a home made Cesar dressing. The lemon caper sauce is simple to make and earned “WOW”’s from my guests. The tart lemon and capers also paired well with the Cesar dressing and the Vernaccia wine we used and drank. I urge everyone to make this one.
Chef Jean-Pierre is amazing. officially my favorite youtube channel.
Wow, thank you! 😀❤
Mine too! I think I've watched him for about a month and already made three of his recipes and made them more than once lol!!
The ending was lovely JP.
Please always eat the food at the end so we can see what it's like. We'd all love to see it.
As a retired chef with a wife that doesn’t eat beef or pork or lamb I’m always looking for new recipes or twists on old ones Or something to remind me of a dish I made in the past. This was like a trip down memory lane for me. I trained under a retired CIA instructor. He taught me “prepare every plate like it’s going to your mother or your girlfriend” All the old school tips from sanitation “CAYGO” “clean as you go” clean kitchen is a safe kitchen to the taboo of using cooking wine uhhh! To the explanation of how not to break your sauce and alchemy of why it does break. A great teacher is one that makes learning fun. It’s makes the retention of facts so much greater and easier. Great Job Chef! I hit the subscribe button!
Thank you very much! 😍
Somehow you didn't put Onyoon in there, I'm glad you still talked about it though. Our weekly dose of Oniyonn has been met!
Shallots are in the onyoon family!
ONYO!!!
I like to put a few whole garlic cloves in the oil. When they start to bubble in the pan, the oil is ready for the chicken.
Stumbled on his channel at around 10pm >rabbit hole > 3:45am and I’ve enjoyed every recipe thus far.. 🧑🍳🙌🏽
I found CJP last Sunday. I needed a quiet day and gifted myself unlimited cooking YT viewing. I had been cooking 4 days straight. Everything so far is 'Amazing!'
Chef JP you make cooking so much fun! Watching you makes me forget my troubles away. A show with a difference!
🙏❤️
My husband and I made the chicken milanese tonight including the lemon caper sauce and the dressing for the arugula salad. It was absolutely fantastic! It was easy and we felt like it was a dish you would get from a fancy restaurant. Thanks, Chef Jean Pierre! We will make this again!
I made this tonight...this could be my new favorite dish! The lemon-caper sauce was so delicious and made the chicken cutlets pop. I paired it with a mixed fresh vegetable medley seasoned with a white balsamic reduction sauce. Made 12 cutlets...I have no leftovers (granted I fed 6 adults). Huge hit.
Chef Jean-Pierre is such a sweetheart and such a passionate cook. I have learned so much from watching his videos. I especially loved watching him cook Jambalaya which doesn't intimidate me anymore. All I need is a big pot because "size does matter my friends.". Thanks Chef Jean-Pierre!! Yvette M.
EVERYONE SHOULD LOOK AND LEARN FROM YOU
I love how he's a scattered brain sometimes! Thats totally me in the kitchen! Most realistic cooking show on UA-cam
I made this for dinner but we had green salad with the same simple dressing, buttered baby potatoes, chicken scaloppini and the beautiful lemon caper sauce. Thank you Chef, we have not enjoyed chicken so much in years!
Another FANTASTIC recipe! Chef, I have absolutely become hooked on your cooking videos. The recipes are always crowd-pleasers in my house and so very easy to make. Your videos break everything down to simplicity itself so that when I make it myself it comes out exactly right every time and everybody thinks I'm a wizard in the kitchen. Keep the ideas coming!
I've been using my Microplane like a 'knucklehead' until today. I made Chef's chicken stock w/2 chickens so there would be enough for holiday cooking, baked the legs & thighs, made Chef's chicken Milanese w/this sauce (without the cream because I didn't have any), topped with arugula salad. Dear heaven's! I am so happy to have had this tutorial--mine came out just beautiful & oh so delicious. Can't wait to serve it to company and family. 10 pounds of sweet onion are caramelized and portioned to use-size containers, in the freezer waiting to glamour up some dishes. Thank you for such accessible recipes. I am a new & forever fan!
Thank you 😀
14 minutes 31 seconds of pure joy. Love chef, love his dishes, would pay good money just to eat his food one time. The whole bowl of butter would perhaps be too much, was a shame you didn't use it all just for the laugh. Butter is delicious and good for you. Edit: I am a butcher, as previously mentioned, and I recommend using chicken fat to cook chicken Milanese. low smoke point so be careful with the heat but makes everything more delicious. (Not everyone can get chicken fat but speak to your local butcher). edit2: first chef i ever seen using that method for lemon rind, why have I never done it this way?!
@sticky7435 Great comment Thank you! 😀❤
Made this for the first time tonight and it was spectacular!!! Crispy, crunchy, done to perfection. Squeezed a bit of fresh lemon onto the chicken before eating and it brightened the taste!! Also made Chef's green beans...also delicious.
I've been watching Jack's best moments videos, laughing so much my stomach hurts (in a good way).
You are simply AWESOME❤❤❤
I smile from start to finish when I watch you, chef!
You are an amazing chef to watch and learn cooking from. I love your passion and encouragement for your audience. Thank you!
I went to the fish peddler yesterday Chef and oh my God was that a magical experience. They will even cook your seafood there for you. Its amazing! I had some diver scallops that changed my life (fresh and dry not frozen). Thank you Chef Jean!
I love this guy...knowledgable, witty, funny, informative, passionate.. that meal looks delishious
Made it tonight and my hubby loved it. He's the cook in the family and for me to impress him with my cooking was awesome. Thank you Chef...
JP is my "Frenglish" cook hero... I love his advises and comments. One can learn so much. Salut sensei JP.
i really liked that you ate the food you cooked at the end. The other videos where you don't eat it doesn't feel as satisfying for some reason. keep it up!
I made this tonight! My husband LOVED it. He loved that sauce with all that butter!!!! I love your God Bless America sign too.
What a character. Love how he always throws in practical cooking tips with simple explanations. Great teacher and the food looks wonderful.
"Butter is our friend..." Love it. I cannot stop watching these!!!
You're an awesome teacher. That micro plane trick is priceless!
true
@@Phoenix-jt8ko Agree
The genius is in explaining the little details that make the recipe and tools make sense!
Yeah I'm no longer a ding ding either thanks to this video
@@mikemcculley Been cooking for 21 years and have taken classes all over the world and only now a chef shows me how to properly use a microplaner...doh!
Thank you for the entertainment, the education- wonderfully exemplified in this video when you add the cream- and all the recipes. This one was well received in my home, and both the teenagers- who are picky in different ways- really liked it. Thanks again.
I just love the way you actually teach me to cook.
I made this tonight for my family. Wow! Simply amazing. My Japanese daughter-in-law ate a HUGE piece of the Chicken Milanese I prepared. Everyone cleaned their plates. It's all in the sauce and arugula on top that makes it go from simple chicken schnitzel to amazing. Using the oven is a great method that saved me. Many thanks, Chef.
I truly love you you explain everything, and the science behind how you make a good sauce. Everything has a purpose, and when combined correctly it makes something beautiful! I also appreciate your showing the proper way to use kitchen tools. I learned how to cook watching food network, but I learned the WRONG way to use a microplaner! Simple, accurate explanations make all the difference in cooking. Please keep doing what you're doing.
I make this every week. My family and I love it. Sometimes I put tomato sauce and mozzarella and turn it into parm. Once you master the cutlets, they are so versatile. Thx again Chef!
I like the fact you can make it ahead of time and just finish in oven when serving time is close at hand. Can’t wait to go to your school!
My mother was born and raised in Milan - this has always been my favorite chicken dish and my family loves it too!
I just ate an adult brownie... And now I'm watching this guy cook at x1.75 playback speed.
...life is good!
Thank you for sanitizing! Soooo many cooking shows have chefs who go from meat to utensils to other foods contaminating everything they touch. You're the best!
This is an excellent teacher…..this chef really imparts a lot of information in simple terms.
I watch a boatload of cooking shows on youtube but Jean-Pierre is hands down the best.
After watching many of your videos, this one made me hit the subscribe button. In between the joking and kidding, you throw some facts in a funny way that teaches me things I never heard or read despite venturing into cooking for myself after divorcing 24 yrs ago and having read so many cooking/food books and encyclopedias. You ARE a culinary teacher, not only a cute old chef with triple accent (French on top of Italian and both topped with English). Above it all, I try to decifer every word of yours to make sure I grasp them.
Not OLD! 🤣👏🤣
you changed my life one more time ! Merci Jean Pierre, ne vous arrêtez jamais, vous êtes fabuleux !
I love Chef Jean-Pierre, he teaches me how to cook and always makes me laugh. Truly the joy of cooking!
Chef jean is my favorite online personna by mile! He is such an educator and a joy to watch and has taught me so much. Merci beaucoup!
Exactly Chef! The grater is used like that. Zaida - Puerto Rico
If you don't love this guy you should examine your soul! People may or may not like his recipes or ideas (really?) but the heart and soul and pure joy he puts into the videos is contagious (I know, I know, pandemic, etc.)
THANK YOU Chef JP!
🙏😀❤
This is one of my favorite chicken dishes. Everyone should try this recipe.
I love the added learning that I get from your video. Like the sanitizing and how visual you are not to mention how to cut the chicken. Looking forward to watching more of your videos.
Would love to be apprentice to this man what a teacher,real character too
French chefs are notoriously abusive towards their apprentices.
This man is absolutely amazing. Got the Love Bless America sign in the background. What's not to like about that. Love Jean-Pierre!
What a treat to learn to cook incredible meals from a Master Chef!!! ❤
No cook/chef/celebrity has ever entertained, charmed and just forced an unreasonable outpouring of affection for me that Chef Jean-Pierre. I really hope you are this nice to your workers, and if so, I wish my son had had you for a boss.
I love this guy! He’s funny and teaches you technique with great recipes! I made his frittata and coulis and it was amazing! I also made his bone stock and beef stew which was also a hit!
Way to go, Chef JP!! I finally tried this recipe last weekend and it is FANTASTIC! I followed your teaching to the letter except for the Capers. I didn't have Capers so I substituted with raisins - - - - JUST KIDDING! I live in a small country town and was totally surprised to find 2 jars of Capers on their shelf. WOW! I have done your Chicken Parmesan, and now this and it was lovely. Next Chicken Francaise with Butter Lemon Sauce. Thanks to you and my Grandfather, also a chef (RIP) I am a hero at home. This Chicken Milanese was the hit of our Party of 6 at dinner and enjoyed by all. Served with a Rice Pilaf and YOUR Butter Green Beans along side a Spinach Salad with the Jean-Pierre Vinaigrette. Fantastic!
Great to hear!!!😀
"Let's get the buds before they bloom, then brine it for 3 months before we eat it. What were they smoking?" 🤣🤣🤣
This chef rocks! Can't believe he only has 91K subs!
Thanks!!! But you have to admit that I am right...Think about it for a minute...how did they come out with the idea????....it had to be something they eat or smoked...😂😂😂😍
@@ChefJeanPierre Absolutely!! 😂😂😂
Keep making the awesome videos chef! Appreciate the great learning tips from you!
He's up to 429K, so a lot of us agree with you! :)
Sanitize!! Great chef.
He so evidently enjoys what he's doing, & teaching it to the audience.
It doesn’t matter the time of the day, every time I watch your videos, I get hungry.
I made this for dinner and it was amazing. , my hubby and I love your recipes. I don’t watch other cooking channels anymore. You have the best flavor and execution style. Love you, But can you pls make your videos a little longer..I love to watch you cook. It’s relaxing. Don’t listen to your crew about the length of your video. We love to watch you.
11:24 "Butter's our friend", quote by Chef Jean-Pierre. One of the greatest quotes of all time! 😂
Chef Jean Pierre you are the best! The Left Bank was the best! Lived in Fort Lauderdale many years and I was so thrilled to find you on You Tube.
Wow!!! Nice to hear from you Diana! I am glad you like the channel! 😍😍😍
Best French/Italian recipes chef from pier knows exactly what he’s talking about
He cracks me up with his expressions and the simplicity of the dishes. I’ve tried a few and they were delicious.
Haven’t seen your channel before and came across this yesterday, cooked it tonight, absolutely fantastic and so easy to do, I think you’re great 👍, you’ve a new subscribed fan from Scotland
Awesome! Thank you!😀❤
Chef Jean-Pierre est le Chef des Chefs. Le capo dei capi. Great easy recipes. Merci/Grazie Chef.
Hi Uncle Jean-Pierre, I really enjoyed making your receipe at home today. My wife and my kids loved it.
I'd just like to admit: cream kills certain flavors and flour kills even more flavors. I frequently make chicken stock and other fonds, and so I added a demi-glace and finished with a montage by pure fresh BUTTER. You took much butter anyway, so why not some more and keep cream and flour out?
Take care and I'm looking forward to your upcoming videos!
Johannes from Germany
@Dr. Johannes Münch thank you for your nice comment! Looks like you have some good experience in the kitchen and that is good for you 😋!!! Most people do not have demi-glace, so I try to make recipe where everyone can follow the recipe and enjoy a great and easy dish tp prepare. Thanks again for watching my channel! 😀😍❤
I make that sauce with and without capers .. if I omit the capers .. I add Parmesan cheese and shrimp or chicken and turn it it into a delicate lemony fettuccine Alfredo bowl of goodness .. the cream is lovely in the sauce .. I eat this dish once a week or more it’s so good. yum
“Then go buy crappy fish, it’s only for cooking” LOL!
Just remember that JP is a pro. So if at first you don’t succeed, try, try again. I’ve made this about eight times now. Each time gets better than the last. Yup, I’ve got it memorized. So, now no matter where I go, I knock it out if the park. Everybody goes nuts over this chicken receipe. Visited friends in Colorado and did the same preparation but used fresh steelhead. It was out of this world. Now, just to quote some chef I know. “Don’t be afraid now.” Thanks JP.
The lemon zest tool just changed my life. 👍
I just made this dish for my family. It was very well received. Only snag is that as a European this Fahrenheit and Cup measurement pose a challenge.
amazing that every dish looks like it can be on a magazine cover
Just came upon your recipe. This is the best chicken recipe I have ever tried. Now my go to chicken recipe 😊
Well, that’s basically like a chicken schnitzel we’re used to do here. Just fry a bit more and use lemon while serving :).
Best food channel on UA-cam! God bless you for sharing your expertise, and lifting my spirits with your infectious joy and enthusiasm.
Funny, informative, simple, delicious. Wonderful chef
Chef my wife and I are cooking one of your fine recipes every week together. It brings us together and we have fun. Our Daughter loves the results of the delicious food and her parents working together! Love your channel!
Awesome to hear! 😀
Yeah, how the heck was the idea of capers conceived?! Learned a ton in this video...BOOM and THANKS
Rooting for you to make 100K subscribers by halloween, thanksgiving at the latest. My estimate. GET EM'!!!!
Ha, just seeing this again. You had 100k by Christmas 2020, 500k on Christmas 2021, and 1 million on Christmas 2022. Chef, this channel is brought to us by Jesus, and we need to remember that... Beautiful!