Next time I'm gonna follow it precisely. I steered away a little bit from the recipe, I had marina, but he loved it. Thank you!!!! I'm definitely looking at your recipes! ❤️
This is exactly how I make my chicken parm, true classic - epic! Just a tip you - can doing the brine/ breading the day before, personally think it fry's even crisper!
@@ennykraft don't cover them, they seem to dry and stick better to the chicken making the breading crisper. I use a sheet trey with a rack. I saw the tip on America's test kitchen once and have been doing it for years. Wish you well 😊
@@4themotherload that makes sense because A lot of people salt and pepper their roast pork the day before they roast it. They say the fridge dries the skin of the pork out.
I tried to cook this recipe “Chicken Parmesan” was soooo yummy and it was 2 thumbs up from my BF. All the measurement of the ingredients are perfect with very detailed instructions. Love your recipe & thank you very much 🤗...
Thanks Nagi for this recipe! It was beautiful and my husband who is a Victorian, but living here in Scotland with me just loved it!! He misses the Australian food he can’t get here although our local favourite Italian restaurant does a lovely version of parmigiana but now I can make it at home, so thanks again!!
Please someone tell me what does she mean when there was writen Chicken, but it was liquid xD is it like egg whites or what ? video time 0:40. Thank you! Look delicious by the way!
Melanzane alla Parmigiana- Killing the Myth of Chicken Parmigiana's Existence,"Chicken Parmigiana" being an actual Italian dish NO That is Falls,Melanzane alla Parmigiana(eggplants)
So Italian Herb or Italian seasoning simply just mix dried herb such us parsley, thyme, basil, and oregano, so simply, just use those kind of dried herb
Italians think their the only ones that have the right recipes. Of course people that are not from Italy are making substitutes for what isn't readily available in their country
In your written recipe you stated to not cook it for more than FOUR minutes in the pan and fifteen in the oven and it was still pink inside even tho i still cooked it a little longer than what you suggested. I knew it wasnt enough time. Im pretty disappointed and i was embarrassed as i cooked this for me, my four kids and my daughters boyfriend! I did cut the breasts in half before i cooked them too, so it wasnt like i cooked full breasts.
When you fry the panko coated chicken, fry it on medium heat for sometime as frying on high heat coats the outer layer faster, but inner meat remains uncooked
Worth every minutes of work and labour ❤
I made this tonight and it was so good, chicken crumb was crispy, sauce was delish and the melted cheese was yuuuum :)
I will definitely try this recipe. Greetings from Laredo, TX
This is the best way ty chef 🙏
Tried it tonight ..came out perfectly 👌🏽
The food with chicken is delicious👌😋
Next time I'm gonna follow it precisely. I steered away a little bit from the recipe, I had marina, but he loved it. Thank you!!!! I'm definitely looking at your recipes! ❤️
Super mega-yummy! Will make it tonight!
Yummy 😋 !!! Love your video's!!!!!!
Ughhh very yummy 😋 Love your video's!!!!!!
You have the best chicken videos 🙌🏻
This is exactly how I make my chicken parm, true classic - epic! Just a tip you - can doing the brine/ breading the day before, personally think it fry's even crisper!
Won't the breadcumbs get soggy if you leave them in the fridge overnight?
@@ennykraft don't cover them, they seem to dry and stick better to the chicken making the breading crisper. I use a sheet trey with a rack. I saw the tip on America's test kitchen once and have been doing it for years. Wish you well 😊
@@4themotherload that makes sense because A lot of people salt and pepper their roast pork the day before they roast it. They say the fridge dries the skin of the pork out.
Nagi.... I made your "easy version" Chicken Cordon Bleu last weekend !! It was Great & so Yummy !!! Thanks : )
Excellent!!!! Easy!!!
Will be cooking this yum 😋
I tried to cook this recipe “Chicken Parmesan” was soooo yummy and it was 2 thumbs up from my BF. All the measurement of the ingredients are perfect with very detailed instructions. Love your recipe & thank you very much 🤗...
Thanks for this 😊
This turned out really well. Thank you!
This video is great!
Thanks Nagi for this recipe! It was beautiful and my husband who is a Victorian, but living here in Scotland with me just loved it!! He misses the Australian food he can’t get here although our local favourite Italian restaurant does a lovely version of parmigiana but now I can make it at home, so thanks again!!
Delicious 😋
😍Yum! One of my all time favorites, especially over pasta. Love your recipes! 💗
Real nice ❤
We improvised with the recipe a bit, but it was very fun to make and delicious to eat!😊
رائع 👍👍
Bravo
Thanks so much
so yummy👾👾
Your amazing!!!🙏🙏🙏🙏🙏💞💖💖💞❤
Yum!😋
Wow 🤩 delicious yummy food 🥘
Delightful Nagi.
EXACTLY😊
Yummy
Me gusta ❤
Omg I’m starving while eating tinola bbq lol
WOW
where do i get the full recipe so I can print and try - voted by Australian family as the best ever
In the description for the video mate
Ugh! C’mon fellow Aussie. Look then ask 👍🏼
Good day! I just want to ask if there is a specific brand of wine to be used?
That's how you make it. Keep it simple.
What can I use other than wine? Thank you!
👍👍
Merci pour la durée au four de 15 minutes à quelle temperature 2000 degres Kelvin , calisse de tabarnaque
What to use instead of wine
Is that white wine? Do you have to put wine in the pot or is it optional?
Please someone tell me what does she mean when there was writen Chicken, but it was liquid xD is it like egg whites or what ? video time 0:40. Thank you! Look delicious by the way!
Usually stock or broth. But try the website and search for the recipe its usually got good tips
Do you NEED to add wine and if not what’s the alternative?
😋👌
Temperature?? 15 minutes but how high the temperature in the oven?
Can I ask for help making what ingredients and how many grams?
What can I use as an alternative to wine?
You can use verjuice.
Chicken Parmesan Perfection!
👌💯
🤤🤤
Oven, what is the temperature?
👍👍❤️❤️😀😀
Hi asking do uou have
beef cacciatore ?
i love nagi
Melanzane alla Parmigiana- Killing the Myth of Chicken Parmigiana's Existence,"Chicken Parmigiana" being an actual Italian dish NO That is Falls,Melanzane alla Parmigiana(eggplants)
seems legit..
I pound the chicken with the hammer and plastic wrap first , same as veal .
Where's the bacon
Nagi, will you marry me!
Italian herbs?? whats that??? there is no such thing like that in Italy.
Don't you have basil and oregano growing in Italy?
Welcome to America bozo
So Italian Herb or Italian seasoning simply just mix dried herb such us parsley, thyme, basil, and oregano, so simply, just use those kind of dried herb
Have you ever been in Italy?
Italians think their the only ones that have the right recipes. Of course people that are not from Italy are making substitutes for what isn't readily available in their country
In your written recipe you stated to not cook it for more than FOUR minutes in the pan and fifteen in the oven and it was still pink inside even tho i still cooked it a little longer than what you suggested. I knew it wasnt enough time. Im pretty disappointed and i was embarrassed as i cooked this for me, my four kids and my daughters boyfriend! I did cut the breasts in half before i cooked them too, so it wasnt like i cooked full breasts.
cook it for longer next time , the oven or grill is mainly to melt the cheese on top!
Always check it before serving. You probably cooked it at a lower temperature it’s not the recipes fault, you should’ve checked it❤
When you fry the panko coated chicken, fry it on medium heat for sometime as frying on high heat coats the outer layer faster, but inner meat remains uncooked
that was way too much seasoning should have just added salt
Che schifezza 🤢🤮
Mind your business, you have no idea how to eat
So rude! 🖕🏽