Italian Chef Reacts to Andy Cooks USA vs. Australia Chicken Parmigiana | Which Will Win?
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- Опубліковано 14 жов 2024
- Join me as I react to Andy Cooks ultimate showdown: USA vs. Australia Chicken Parmigiana! In this video, Andy compare the two versions of this classic dish. Will the American style win with its bold flavors, or will the Australian version take the crown with its unique twist? Watch to find out!
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I love a good chicken parmigiana made with love. I like that Andy made it 2x different ways and both are great. Do you prefer the american or australian version?
The Aussie versian
As an Aussie Italian. I don’t want to eat fried chicken with my pasta. I’m traditional that way
I don't need pasta with my eggplant parmigiana. (I don't really care for chicken breast, so I only do the eggplant style)
Addendum: prefer bread crumbs over panko for breading most foods. And I adore oregano - didn't realize that by definition marinara needs oregano, how lovely!
A chicken parma isn't really my go to but I think the Aussie one done well is pretty solid. The chips vs something else for me comes down to the quality and availability of some kind of quality sauce to dip them into. To be honest I would probably prefer a high quality bread, salted butter, homemade tomato sauce toasted with cheese on it and then just have some nicely seasoned deep fried chicken with maybe a little tomato or something than a chicken parma anyway...
fix the echo, please.
I'm scratching my head because I am an American, and when someone in our party orders Chicken Parmesan...It's never on pasta.
First time I heard that Italians actually eat pasta and meat separately (kind of a first/second course), I was like "Oh!". Where I live, we always eat both together, as part of the same dish.
That's correct! We don't like to put the meat on top of the pasta as it changes the flavor of the pasta recipe 😊
I am an Italian American from Youngstown, Ohio, USA. I am very accustomed to eating chicken or eggplant parm with pasta. I was kind of grossed out about the idea that it could be eaten with french fries (chips). Otherwise, I liked the video. Your content has made my cooking so much better!
Thanks so much for your feedback! It's wonderful to hear that my content has improved your cooking. 😊🍝 I totally understand your initial reaction to chicken parm with fries - it's a bit different from the traditional way. But it's always fun to explore new variations! Thanks for watching and sharing your thoughts! 🍅🍗
American then.
In East Coast US cities the best chicken parm was to have it on a chicken parm hoagie (sub).
That sounds interesting! Thanks for sharing 😊
Absolutely, chicken parm is best as a sandwich.
I had one from an Italian American place and they also served it with fresh pasta made in house. A chicken parm sandwich/hoagie is absolutely the best way I have ever had it.
Edit: I forgot to mention that the hoagie was toasted in the oven to finish it off.
The American tradition of having pasta with the protein like this comes from a matter of scarcity for the immigrant population. When we had Italian immigrants come over, predominantly from Naples and Sicily, they were regarded as second-class citizens and were typically housed in tenement slums. Pair large families under a very small roof, with little money, you often had to make a dish that was both satiating, low in waste, and went farther than what tradition would typically allow. This meant a lot of pasta mixed with sauces that were far from traditional, but still had that taste of home many longed for. Immigrant meals I'm America all have this very mentality because of how the first generations of immigrants were treated here historically, it is a long-standing habit that lies in antiquity.
Vincenzo doesn't respect Italian/American tradition, even though it's more than 200 years old.
Nicely said. 🙏💖
Yeah, history 🙌🙌
@supernoobsmith5718 it predates the unification of Italy as a country, Italians unified in America before they could unify as a country.
Was it mainly about the use of water for washing dishes? Because I don't see how having your meat separately from your pasta is going to be more wasteful than having meat and pasta on different plates.
Fun fact : panko means bread crumbs in japanese (パン粉 litteraly "bread powder")
Yes but its different to the normal european bread crumbs
@@vincenzosplate Yes ! I find funny how the same word deviated with time when brought to japanese !
I love Vincenzo but I do love chicken with pasta on the same plate, also spaghetti with large meatballs, as well as steak/prime rib with pasta. I grew up with the North American interpretation of Italian cuisine. This culinary experience is about alternating between the delicious meat and the delicious pasta. In traditional Italian cuisine the experience must be interwoven between the pasta and sauce and having meat on the same plate is perceived as a competition for the pasta. I really hope that Vincenzo will come to the realization that it's not a competition.
Taste is subjective and I'm happy to see that you've found the combination that you like best! Thanks for sharing your thoughts and culinary experiences! 😊🍴
In Switzerland we call this "Cordon Bleu" it's all in one. And we eat it with Risotto or Spaghetti Marinara
Cordon Bleu is a completely other thing.
Hilarious to hear Andy call Maryland "Mary Land". I'm from Maryland and it's actually pronounced Merland or Mary-Lynn, depending on where you're from! The "a" becomes the "in" sound in land. There are a lot of Italian Americans in this state, particularly in the northern regions (Baltimore). Grazie for the video, Vincenzo!
some american restaurants will serve the chicken already cut up for you so you don't end up cutting the pasta. or they give you a different pasta, mainly penne. sometimes the chicken and pasta will be side by side.
Do you like the combination though!?😅
@@vincenzosplate never really thought of having it with potatoes before, i'll have to give that a try. i'm just used to having it with pasta.
I am not quite sure but I think that Vincenzo likes his Chicken Parm with Burrata.....🤔
😂😂😂😂😂I love it
Ive been making this both ways for years..love them both.
You know how to enjoy the best of both worlds!
Normally in in Australia when you order a chicken parmigiana at the pub you can either order it with chips and salad or potato mash and steamed veggies
My favourite mash potato is when I visit my nana's place.
I can never get mine to taste as good for some reason. It's usually quite peppery.
That's right! Spaghetti is never an option and I love it!
@@rock_rock A LOT of fat, preferably animal fat, when you think you put enpugh put more. Also, white pepper in a mash.. never misses
Well, chicken parmigiana is not an Italian dish, it was created by Italians immigrants in the US in the early 1900's, so sorry but the right way is the American way, with just bread crumbs, tomato sauce, cheese, sometimes bacon or ham and yes, a side of pasta, being respectful to how Italian immigrants would struggle to cook food for their families.
I like Vincenzo but I feel insulted when he makes fun of Italian-American food. It's what my dad and his parents, immigrants from Italy in 1921, ate trying to survive during the Great Depression. They had to adapt to what food was readily available and they could afford as they were very poor. Insulting our Italian-American food is one thing Vincenzo does too many times. He just doesn't seem to understand why many of these foods came to be here in the USA.
@@mikebattista1523it’s not that deep bro
@@mikebattista1523 Precisely! Most Italian-American cuisine was born during the Great Depression. I must confess I used to be more prejudiced about how they cook it in the US, but over the years the more I've read about it, the more I'm impressed I've become about how they created it and how they made it work to manage and survive during that time. And there are so many examples for this.
Why do they put oregano, basil, thyme and so many herbs in the sauce while in Italy they only use one herb? Because tomatoes in the American continent are not as sweet as they are in Italy, and particularly in the US sometimes they are not as flavorful. So yeah, it is only natural that Italians arriving on this side of the world would add bay leaves and lots of herbs and even wine and sugar to the sauces just to make them taste better.
Spaghetti meatballs. Why are they so huge in America, when in Italy they are so tiny? Simply put, because a lot of times that would be their *only* meal of the day, so it would be easier to give equal portions to everyone by making the meatballs big enough to count them and give the same number of meatballs to each member of the family.
Why is Bolognese so watery/thin in America? Because it had to last longer, so they couldn't reduce it too much.
Why did they serve Bolognese with spaghetti and not tagliatelle or pappardelle? Because the sause is not as thick, so it is more suitable with spaghetti. Also because eggs were far more expensiveback then... which is also the same reason why carbonara in America has cream, as well as the same reason why chicken parmigiana is only bread crumbs and no egg.
There is a whole lot to learn about the history of Italian-American cuisine. And by the way, kudos on your family for making it through those harsh times and being part of how Italian-American cuisine came to be!
He does not respect Italian/American cuisine. Even though it's as old as America itself.
@@mikebattista1523 Vincenzo lost his mind. Everyone across the world loves chicken parm with pasta.
I live in the US and mama taught me how to make chicken parm and we always served it with spaghetti. My dad is a spaghetti fiend so maybe thats why. 😂😂 We arent an Italian household, however. Polish/french mishmosh hehe. Love this video. Super neat seeing the comparison..id love to try chicken parm with the ham.
My local supermarket has just started to stock scamorza and I tried it for the first time a few days ago. Absolutely delicious.
I ended up making a tart with a San marzano tomato sauce using tomatoes straight from the vine, scamorza, fresh Basil and roasted garlic. Absolutely gorgeous!
wow mouthwatering combination! Thanks for sharing!
Here in the USA, we have an Italian/American brand of frozen meals called 'Michel Langelo's'. One of their meals is 'Chicken Parmesan' which does come with the deep-fried chicken slices (sorry I'm forgetting the word I'm looking for) placed on or within a bed of Spaghetti with tomato sauce (or whatever the sauce is). I feel like the Spaghetti needs somewhat more sauce. At Olive Garden, I had Eggplant Parmigiana cuz I wanted to try a restaurant-quality version, & I felt like eating a good plate of Spaghetti - restaurant quality. They come out & offer cheese & I usually say 'Yes' which I did, then they say 'Say when' & they just keep grating until you say 'when'.
Hahahh if they are grating pecorino I'll never say " when " 😂😂😂
@@vincenzosplate Hehe, well eventually they'll grate the whole cheese wedge, hehe, then you'll be like 'OH YEAH!!... 😎😛' Hehe!.. Well I just checked in a search, & you my friend might actually want to come to the America & try Olive Garden because they DO have Pecorino Romano! 😃
Combining the cutlet with ham and cheese makes it kinda Cordon Bleu-ish. I like that touch!
It does give a nice kick to the recipe! 😊
I guess it's an Italian Immigrant thing. My Father and Grandparents and most of my family Immigrated from Italy in the 50's to New Jersey and my Grandmother always cooked meats with her pastas. I wonder if it was because of the availabilty post war or it was just Americanised. Even so much of the Italian words got changed with a bit of slang.
I worked in an Italian American restaurant for a while, and there is a choice between potatoes and vegetables as a side or pasta but not spaghetti. A lot of diners use spaghetti but a lot of restaurants use ziti or penne rigate. I grew up with the latter (pasta sides) but I understand why you are not a fan for pasta as a side. I’ve been to Italy and pasta was its own course at every restaurant I went to over there. It’s definitely not authentic but it’s very popular over here like that.
Thanks for sharing your insights and experiences! 🇮🇹🍽️
Adding salt to soffrito helps to release water from veggies and prevents to burn when it is small pieces or in this case garlic!
Ok I get it but I strongly believe you dont need it. I suggest to use less salt when cooking
It’s Italian American, but guess what guys it’s not the end of the world, foods meant to be shared, and the salt helps sweat garlic more and brings moisture out
You've said it beautifully! The important thing is to experiment with different flavors and find what you like best 😊
A lot of "mid" level Italian restaurants in the U.S. will serve almost any entre over pasta - this way the customer can stuff themselves silly (pasta being relatively inexpensive) and take home half the chicken and pasta for another meal. In the same way, a lot of restaurants serve a lot of potatoes of any style.
Youd be hard pressed to find ANY italian style place that doesnt serve with pasta. Only ones that probably go regular people could never afford to eat at.
It's so odd how everything I think of cooking you release a video right before I get to it haha great video regardless I loved the bit "we have a supermarket called Coles" I looked solemly at my wallet haha Grazie Vincenzo ❤
Hahah we must be telepathic my friend! 😂 Which version of the chicken parm will you make? 😄
@@vincenzosplate probably your italian version acrually and NO PASTA haha again gracie, ciao! ❤️💜❤️💜
The country pubs I go to wouldn't know what Panko was, its egg and breadcrumbs all the way! Our local adds a little herbs to the breadcrumbs and the sauce is called Napolitano sauce, marinara usually has seafood, baby prawns etc.
Parma comes with chips and salad is optional, I never bother with it. A nice addition for summer is a slice or two of pineapple lightly pan fried on top of the ham but under the cheese just gives it a nice lift.
The idea of pasta with it? Soggy parma would be the end result!
I liked the breadcrumb chicken best, and as an American, I have only had this dish with pasta. Andy did a beautiful job on both and I was intrigued by the Aussie chips! Never would have considered that. It was also interesting that even though it is called "Chicken Parma", the Aussie version did not have any parmesan. Really enjoyed the video, even if a bit bewildering.
🐔🍝 The Aussie chips are an intriguing twist, right? Thanks for watching and sharing your thoughts! 😊
Interesting. I have an allergy to potatoes, so by default, I substitute pasta, rice, or turnips. For this reason, the American version is what I'd go with, but I've never considered a layer of ham between the chicken and the sauce.
I hope you enjoy the twist that ham brings to the recipe!
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️
Thank you so much for all the love and support! It means a lot to me ❤
Complains about having chicken parmigiana with pasta but not with fries lol. It’s insane, fries and chicken parmigiana is absolutely insane. Italians really leave me speechless a lot of the time.
His opinion here is definitely not typical. No self respecting Italian would have chicken parm with potatoes. Either with pasta or bread, or as a sandwich. He thinks he's the final authority but he's forgetting that 250 years of Italian/American culture even exists.
@@supernoobsmith5718well the Italians always complain about pasta and chicken, they don’t do it. Italian Americans are different than these people in Italy. They consider their food sacred.
@@PapeySapote He's not respecting that we have our own food culture with a rich history.
@@supernoobsmith5718 He has an Australian background as well as an Italian background. He is judging both of these as fusion dishes, one as Italian and American fusion, one as Italian and Australian fusion. Chips are an amazing side and compliment to a chicken parma. He isn't judging based purely on Italian authenticity.
@@jayzonedc6474as well as pasta is to it. His opinion is purely based on Italians not mixing chicken with pasta because they don’t believe the two go together.
I definitely prefer the AUS version :)
You know what I'm talking about my friend!!
Just my 2 cents, your reaction videos are so much better these days. No hate, just good opinions and feedback. Just wanted to say thanks, there's too much hate in the world already.
Probably biased opinion because I’m American, but pasta seems like a less heavy pairing than starchy, deep-fried, chips.
I agree but these guys are both Australian and he said that’s how they like it there. It’s like chicken strips and fries with ketchup Australian/Italian style. 😂😂😂😂😂😂
Here in England, we have Parmos, which uses a béchamel sauce and cheddar.
The pronunciation of “prosciutto” was like a sledgehammer to my ears
The Shamrock hotel in Echuca Victoria has from memory 111 different parmigiana to choose from!
In Argentina, we call this milanesa (meat with bred) napolitana, and it includes jam. We usually order it with chips.
It is a classic in Argentina!
I liked the American - I'm biased 😃
Hhaaha it's okay to be biased, we don't judge here 😂
For 20 of years I was a chef, worked in pub’s restaurants and Italian cafes, can honestly say I’ve made and cooked thousands of parmigianas, both chicken and beef. But never actually eaten one. The closest I’ve had nonna vicki that k worked with would layer cooked eggplant over grilled chicken breast with sauce and mozzarella cheese. She would make me one every Tuesday.
She would also roll the chicken breast with sage garlic prosciutto mozzarella and cook it in sauce. Don’t think they were traditional dishes but better than an Parma in my opinion
Actually I seem to vaguely remember a dish resembling your sage, garlic. prosciutto, mozzarella in sauce version but the name escapes me at the moment. I do remember enjoying it quite a bit though and think it may have been in Lucca where we had some wonderful Fritto Misto also. The eggplant version sounds good too though I enjoy my families Pollo de Parmigiano often. Though we always put a bit of either Reggiano Parmigiano, Pecorino Romano or Asiago in the bread crumb mixture. We never use Panko though.
While these dishes may not be traditional parmigianas, they certainly sound like delightful variations that showcase Italian-inspired flavors in a different way. Thanks for sharing your experiences from your years as a chef! 🍽️🇮🇹
Love watching Andy cook, talented guy
No pasta? Have you lost your mind? Classic dish for a hundred years.
Yet it's only been around for 80 at best... 🤔🤔🤔
In northern England the have Parmo, breaded chicken fried, then topped with bechamel and cheese, and grilled. Served on chips.
Sounds delicious!
wow it sounds like a delicious combination of ingredients!
Always had chicken parm with pasta, confused for the hate for that 🤔 🤷♂️
Only other option is a chicken parm sub sandwich from the local pizza shoppe
Ciao, what brand model saute pan are you using in your videos ? Mi piace
I cooked the Aussie version. But I'm going to be cancelled! You see, I fried mushrooms down, added shallots and garlic. Oh! salty pepper, cayenne too, for a little spice:). But fresh oregano, of course! I almost added cheddar, But a little parmesan instead. I think 'cheddar' would work though.
Delicious! I liked the flavors.
But, I'm going to cook the original versions too. It's about health and education. But also about developing my palate to original Italian food.
~Thing is I do understand that I grew up not eating but not understanding the simplicity of good, basic, healthy food. My journey continues. Thanks to these great video's.
Buon Ferrogosto! I know we start earlier than you guys up here in Sweden but i think ”midsommar” is the closest to Ferrogosto we get. Ive stuffed myself with salmon, small fresh potatoes, cheese and schnaps (ask any german!). I was wondering where in italy i would have to go to sample your cooking. Also i would appreciate any collaboration with pasta grammar. If you can get Uncle Roger in the same video i bet you would all get millions of wiews! Glad midsommar from Sweden.
I would prefer to eat the versions made by you, Vincenzo.
Thank you very much, Vincenzo, for sharing your video with us.
Thank you Frederick you are alwsys so kind. Sending lots of love to switzerland
Vincenzo.. are you playing the videos you've reacting to at 1.5 speed?
I noticed something off with the last few reactions you did
I have to speed up a little the videos I react to in order to not end up with extra long videos!
I understand your point, but I find it really annoying and stops me from watching.
None of the other great cooking channels, who also do reactions do this. So I have to respectfully disagree.
I used to love your cooking reactions, but sadly no more.
Have you ever heard about brazilian PARMEGIANO ?? LOL ... Over here, in Brazil, is a national fever for decades ... The number 1 dish in Pizzarias and Restaurantes ... Mashed potato (purê), tomato sauce and breaded fried chicken or filet mignon + ham + cheese, roasted together, with rice (in brazilian way) as side dish ... a national favorite (especially the filét mignon à parmegiana)
So it's like a version of the chicken parmigiana but Brazilian! It sounds much better to have it with mashed potatoes than the american version with pasta!
@@vincenzosplate 😀😋😛👏👏👏Maestro Cuca Vincenzo👨🍳👍
My favourite version of this dish: Shallow fry your chicken fillet in butter. Substitute sauce for balsamic macerated fresh tomatoes, super fresh squishy mozzarella with just a dash of acid. Season chips with dried, coarse ground lemon zest, salt and pepper. Quick pickled red onion for some zing to cut the extra fatty richness from the butter.
Wow, your version sounds absolutely mouthwatering! 🤩 Shallow frying the chicken in butter adds such richness. Thanks for sharing how you make this recipe!
Its funny Vincenzo, I thought i was weird when i grew up because I love pasta and Chicken parm. However i always prefer fries/chips with my parm instead of the pasta. Def intrigue by the ham Andy, mentioned, his videos and your videos are great. I need to try making a chicken parm with the burrata and/or the buffalo mozeralla, both chesses recently tried in the last 2 years and love.
It's wonderful to hear that you enjoy pasta and chicken parm, with a twist preferring fries/chips - that's a tasty variation! 🍟🍗 Andy's videos do bring some interesting ideas, and I'm glad you find both his and my content enjoyable. Burrata and buffalo mozzarella are both fantastic cheeses to use in chicken parm; they add a creamy richness that elevates the dish. I think you'll love experimenting with them in your cooking! 🧀😊 Let me know how it turns out when you give it a try!
I have tried the buffalo mozzarella and the burrata versions and are equally amazing. Since we live in a part of the world where everything must be entree with a side dish, we co-star it with pasta with tomato sauce, but not in the same plate.
Serving it with a side of pasta in tomato sauce, but on a separate plate, is a great way to enjoy each element fully. Thanks for sharing your delicious take on it! 😊🍽️
I don't think I've ever seen chicken Parm served on top of pasta in an Italian American restaurant. You usually have pasta on the dide
Lucky!! Often they prefer to serve it on top of pasta 😅
Vincent don't make me laugh...OF COURSE YOU CAN HAVE PASTA WITH YOUR CHICKEN PARM...JUST SERVE IT AS A PRIMO....YOU KNOW I'M RIGHT!!!!!!
Salt makes sense in a sofrito, galic hm, idk, garlic cooks fast anyway, but onions, carrots, mashrums etc salts helps to cook faster buy extracting moisture
Thanks for explaining this to me! Which version of the chicken parm did you like the most?
@@vincenzosplate yours 👍😀 then Australian, but I like Chikchen Wien schnitzel with mashed potato, also one trick for the smoothest mashed potato, hand mixer ;) , less to wash, better then any other version. Some lemon and perhaps green salad or cabbage, vinegar , simple or in the winter sauerkraut, Parm chicken is new to me 😅😅
Chef Vincenzo, Great video reaction! My Wife and I Always put Oregano in our marinara sauce. Basil is okay too. We are Americans! We also use Provolone and Parmigiano cheese! Please forgive us? Lol. Bellisimo! Keep up the great work, Chef!
As an American, I think our perspective when it comes to Italian dishes is, if there’s no pasta, it doesn’t feel like an Italian dish. So when you make chicken parmasean at home, and you want your family to enjoy at Italian dinner, you feel like you have to include a pasta. Everytime I’ve made chicken parm, I’ve always made a pasta as well.
I understand, but the problem here is that chicken parm is not an Italian recipe 😅😅
That was definitely news to me with this video. Keep up the great videos Vincenzo, I’m addicted to cooking your recipes and my wife now thinks I’m the best pasta chef in the world!
Thank you!
Andy is fantastic. I really do enjoy his cooking and not to forget, his cookware. Those pans look fantastic and I almost ordered the Aus-Ion when they were on the startup program. However, Norwegian taxes and customs are dreadful. My oregano from the garden is just great in the marinara sauce. Now I'll have to try it with chicken too.
Andy definitely has a knack for both cooking and showcasing great cookware! His pans do look fantastic, and it's a shame about the customs and taxes for shipping. Your homemade oregano sounds wonderful for adding that fresh, aromatic touch to marinara sauce, and I'm sure it will complement chicken parmigiana beautifully.
Another very fair critique. My take is that both versions are a really big plate of food - maybe divided would be enough for two people.
Shredded mozzarella in the uk isn’t fake plastic it’s just shredded dry mozzarella with potato starch to keep it from clumping
I'm not a fan of preshredded cheese in general 😅
.......with added Balsa Wood flakes just for that extra secret texture!
@@vincenzosplate no never but it’s a ton better then that plastic rubbish in the uk
@@Johnny_Guitar yeah i heard in the us the strech their fake Pamesan Cheese with wood flakes if thats what u mean. Just sick
In America, cellulose powder is often used to prevent clumping in pre-shredded cheese. From a nutritional perspective, it's completely harmless, however it does prevent the shreds from melting properly.
Vincenzo, I totally get why your dislike for serving pasta and chicken together, and I was in the same boat for some time. Then I ate an absolutely delicious chicken parmigiana (with bucatini) and it changed my life. It wasn't "traditional", but it was delicious, and sometimes, that matters more.
I agree with Vincenzo here. there's a classic old school Italian Restaurant here in Chicago (been around since 1920s) that serves their Chicken Parm. with Roasted Potatoes (aka chips). They roast the potatoes with the same form as these, but use chicken broth and lemon.
You know what I'm talking about my friend! Don't you just like it better with the chips?
I follow Andy, it’s a great channel 😊
Have you tried any of his recipes?
@@vincenzosplate I mainly get ideas and tips from watching 😊
Enzo, I’ll take your version anytime over either one of these options. But personally I prefer panko over breadcrumb because it’s lighter.
The panko version looks great and I want to try it
Interesting how tastes work. I'd prefer the AU version but he's there and actually eating it his opinion probably means more. I'm American my family always did with pasta.
In Argertina they have what they call Milanesa Napolitana. It is similar to the Ozzy version, but with steak instead of chicken.
Sounds like a delicious twist to the original recipe! Enjoy my friend 😋
Chicken "Parm" it's also very popular in Brasil. It usually comes with chips and white rice as sides.
Much better than the US version with pasta 😅
I think serving it with pasta is more popular mainly because it's primarily a takeout dish. They're putting it all in one container. If you order it in a sit down restaurant (unusual in the US), you will get pasta, but it's usually separate. Chicken parm is popular in the US, yeah, but it's like pizza or Chinese food -- something people order for delivery, not order in restaurants. Ideally though, chicken parm is a sandwich. No pasta, no potatoes. Just a nice crusty bread.
I love with pasta!
Thanks for sharing 😊
I recommend Vincenzo to put burrata in the chicken parmigiana , he will be crazy about it😂😂😂😂 he was obsessed about it
I'm still obsessed with burrata, it's my favorite fresh cheese!
@ 6:06 What you gonna do, Vincenzo... We have a meal called "smažený syr" (fried cheese), which is arguably a Czechoslovak (Czech and Slovak) national dish. It is a hard cheese of Eidam type coated in flour, egg and breadcrumbs and fried. Goes with potatoes: either boiled, baked, (theoretically) grilled, but best with fries. To order mashed potatoes with it would cause a stir. Imagine the feelings of our chefs and restaurant staff, when the tourists stubbornly order it with rice (!) or even dumplings (!!!), but as I said... What you gonna do... 😅
We have to respect other people's taste but we can always try to advice them about what goes well with what 👨🍳
I’m Aussie. I haven’t had a parma with panko crumbs. I wonder what state he’s in.
I'm non-italian American and I prefer it with no pasta as well, I'm with you on ordering it with "no pasta, please." I would love to try it with the ham on there.
That's the best way to enjoy the chicken parm 👨🍳😋
Thats crazy. I love Chicken with pasta. I love pasta with a lot of meats
Burrata is amazing! I agree! I love it on top of my pastas (for example on spaghetti al Limone) and on my pizza… ❤
But I have to say, I never tried chicken parmigiana, I thought it was an American Italian knockoff dish…
Maybe I try your recipe Vincenzo… but I am still not sure if I want to combine chicken with tomato sauce?! Normally that’s a no no in Italian cuisine.
Vincenzo does your nonna know you did this? 🤔🧐
Burrata is indeed amazing, especially on pasta and pizza! 🍝🍕 Chicken parmigiana has its roots in Italian-American cuisine, so it's understandable to see it as a twist on traditional Italian dishes. It's definitely worth trying if you're curious! 🍅As for combining chicken with tomato sauce, it's a bit of a departure from traditional Italian practices, but sometimes delicious fusions emerge from culinary experimentation. 😄 And don't worry, Nonna might have her own opinions, but exploring new flavors can be a fun adventure in the kitchen! Buon appetito! 🇮🇹🍽️
Interesting to learn the differences. I liked his style of comparison cooking👍😊
Happy you enjoyed this video! Stay tuned for more 😊
2:35 I thought he meant that Chicken in the US is cheaper than in Italy not Chicken is cheaper than eggplant?
I think Andy was fishing for American Likes on his video. His reaction to the Ausie one was much more genuine
Have you ever tried the Aussie version? 😊
Vincenzo, would your version of this dish maybe go well with a very short pasta like Orzo?
I'd advice you to try it with chips instead! Chicken and potatoes go well together!
I would love to see a colab with both of you... when i think about it why haven't you guys done a colab yet?
I would have eaten both of them. Thanks for the video
Vincenzo, what do you think about serving chicken parmigiana with mashed potatoes instead of chips (fries) or pasta? That's the only way I make it at home and it's delicious.
Why not! It sounds much better than serving them with spaghetti!
We put salt in the sofrito to help release water from the vegies so it helps in the cooking process
Thank you for the explanation! It makes sence 😊
Hey Vincenzo, what are your thoughts on using a pressure cooker to make bolognese, I've read that it can reduce cooking time by 70%. to me this sounds like a great way to make bolognese instead of spending 3 to 4 hours making one, you can cook it in about an hour. What are your thoughts on this.
I dont know man, the differnce between 1.5 hour bolognese and a 3 hour cooking time is very noticable. Why pressure cooker? Its no work u just put it there on low heat and let i cook and add some water in between . Good things take time ;)
@@camaro8570 Fast cooking time, energy efficiency, preservation of nutrients, tenderizes tough cuts more effectively, the sealed environment traps in flavor so you preserve more of the flavors.
I've done my research, and from what I've gathered, pressure cooker is the way to go It also cooks evenly. You're just romanticizing, the traditional method of cooking.
Why not my friend! Feel free to give it a try and let me know how it will turn out!
@@RandelOland901-ATT Everyone who actually used one knows a pressure cooker is a great tool. If you live at high altitudes, having one is almost a must.
Mariana is exclusively made with basil. Marinara with oregano is colloquially known as “Pizza Sauce” and is rarely served with pasta
The authentic Marinara sauce has oregano, not basil inside!
I’m an American, and although I’ve always eaten my Chicken Parmigiana with a side of spaghetti, it is just that - a SIDE. I cannot understand why restaurants as well as many people insist on serving chicken on TOP of the pasta! I don’t want to cut my spaghetti when I cut my chicken. Put it ON THE SIDE or on a separate dish, and serve at the same time. It’s really simple, and the same as not breaking the spaghetti to cook it.
🍝 Keeping the chicken and spaghetti separate lets you enjoy both without the hassle of cutting through the pasta.
Thanks for sharing your preference! 😊🍽️
I detect a faint hint of a New Zealand accent in Andy’s voice.
we have to check out his origin!
Caro Vincenzo. Perché voi tutti bravissimi chef non potete dire che esiste una cucina italiana ed una cucina italo-americana…. ? E senza nessun problema di conflitti. Sono buone tutte e 2 , e sono 2 culture diverse.. viva la cucina italiana e viva la cucina italo americana. E viva tutta la buona cucina nel mondo!!!!!😋
Vincenzo. Would be good to see what either you or Andy thinks of the Chicken/Teeside Parmo from Middlesbrough here in the UK.
I will check out the recipe and maybe I'll do a video about it! Stay tuned my friend :)
I do have to say, I'm not from Italy, but northern Europe. But I still do still think pasta with huge slab of fried meat is weird. Definitely fries, roasted veggies or something like that.
I wonder if Andy would feel the same about preferring it with pasta if he was 3-4 pints deep. Because I know myself would want some extra fried food lol. Also, having grown up in Aus and living in the US.. this is a dish I still make ALL the time.
It's awesome that you still make it all the time, blending your Aussie roots with your US experience!
Love the video
Thanks mate! Which chicken parmigiana did you like the best? 😊
Aussies the kings
❤❤
I've never heard of the Australian version. The pasta has always been an afterthought, so fries sound pretty good.
Chicken and fries go very well together, so I'm sure that you're going to enjoy this recipe!
I don't think I've ever had chicken parmesan with chips here in America. I don't fry at home but might try making this with roasted potatoes.
I love the combination! Let me know what you'll think of it 😊
Why chefs put salt in sofrito - for the same reason you put a splash of water. Supposedly prevents the oil from splashing and burning things. At least this is what I have been told multiple times.
Other followers on my comments are saying that salt is used to sweat the onions, so which is it guys?
@@vincenzosplate never heard that before. Perhaps it is both. You can test it and let us know what you think.
The best version I've had used garlic Parmesan croutons for the bread crumbs, delicious.
It sounds like a delicious twist to the classic chicken parm! Thanks for sharing!
In Serbia, where I'm from, pasta and chicken are two separate dishes. You can see chicken with chips together, but never mixed with pasta. Pasta is pasta, it should not be mixed with anything.
Says who?
Also, “should not be mixed with anything” except when it’s constantly mixed with things… like veal and pork.
@@BP-or2iu why don't you order any pasta anywhere in Serbia and understand what I say?
@@Stotinkica Who gives a fuck about what Serbia says about pasta? People can do what they want.
“Pasta is pasta and should not be mixed with anything.”
So no bolognese in Serbia? No stuffed tortellini or agnolotti?
@@BP-or2iu so, why did you come here to provoke? Serbia is not on your "people can do what they want" list?
@@BP-or2iu 😹😹😹
Remarkably skinny and chubby individual - rather controversial person!
Im #Australian and Home-made breadcrumbs is best
everything homemade tastes better!
The longer you simmer tomato’s the sweeter they get if you have shite tomato
Would like to try the Australia version cooked that way. Still my family know that is my last meal dish. Chicken Parmigiana.
hat's wonderful to hear that Chicken Parmigiana is your ultimate comfort dish! 🍗🧀 It's always exciting to try different regional variations like the Australian version.
@@vincenzosplate watched your video on spaghetti and meatballs…. Different way with the very small meatball then light boil before mixing with the sauce. Something going to look to make in a week or two. Today! Chicken Parm is being made as we speak. 😀