Lower Calorie, Lower Carb Chicken Parm that still tastes good.
Вставка
- Опубліковано 13 чер 2024
- How to eat more chicken parmigiana? Make a restaurant-style one, then analyze where we can make lower-calorie substitutions while maintaining the highest level of taste adherence to the original version.
Links & Stuff
► Join our Cooking Community: community.ethanchlebowski.com/
► Chicken Parm Recipes & Nutrition Table: www.ethanchlebowski.com/cooking-techniques-recipes/lower-cal-lower-carb-chicken-parmigiana
► Mini Baking Sheets: amzn.to/2B6G77a
► SOURCES
- The Food Lab by Kenji Lopez: amzn.to/2COYNc2
- Essentials of Classic Italian Cooking by Marcella Hazan: amzn.to/3gMVT6j
► Understanding Healthy Eating: amzn.to/2BVQUku
► Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
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► Connect with me on social:
- Instagram: / echleb
- TikTok: / cookwithe
- Twitter: / ethanchleb
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► Useful Kitchen Gear
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Salt Pig: amzn.to/37Xi5XZ
- Scale: amzn.to/2Cu5HmP
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Magnetic Knife Rack: amzn.to/2YYs5ML
- Cast iron: amzn.to/2tu4Bmo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/2SbVU9X
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #ChickenParm
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode Premise: (0:00)
Intro: (0:33)
Restaurant Style Chicken Parm: (1:02)
Calorie Breakdown - Restaurant style: (2:51)
Lower calorie substitutions: (3:32)
Step by step recipe - Low cal: (6:27)
Calorie Breakdown - Low cal: (9:49)
Side by side taste test: (10:24)
Discussion of Taste: (10:59)
Discussion of Texture: (11:40) - Розваги
Thank you all again for 100k, I'll have a Q&A video up this weekend. Here is the recipe link and some other resources for you:
► RECIPE with Nutrition Table: www.ethanchlebowski.com/cooking-techniques-recipes/lower-cal-lower-carb-chicken-parmigiana
► Mini baking sheets: amzn.to/3h6QmaV
► The Food Lab: amzn.to/3j5KQH8
► Essentials of Classic Italian Cooking: amzn.to/38YZzir
Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
Congrats on 100K! I was wondering if you could use baking powder mixing into bread crumbs to make the chicken more crispy.
"Don't lie who else is a fan of ethan🔥"
"I'm gifting everyone who subs 🎁🔥"
What about that magnetic rack thing on your fridge 👀👌🏾 looks sweet. I'd love to kick this lazy Susan to the curb for more counter space!
Another amazing recipe. One thought, instead of adding sugar to the sauce, add sweet basil. It accomplishes the same thing with zero carbs or calories. Learned that from nutritionist taking a diabetic class with my in laws. ❤
You deserve more than 100k subs
Pleaaaaaseeeee do a weeknight meals series. Something as a teacher consumed by time I am in dire need of. Nutritious, tasty and quick meals in a series is something I haven’t seen around UA-cam.
As a college student, I agree ^^^
For real
Or a budget week meal prep
Chef John from food wishes . You're welcome
Yes would love to see this happen
Not sure what is more impressive, the end product of the lower calorie alternative or the dedication to calculating the amount of oil absorbed in the frying process
its quite simple. Measure the amount of oil to be used. After the frying process, measure the amount of oil remaining in the pan after it cools. So you'll notice the difference between the fats. The difference has been absorbed by the chicken.
@@JVJ_2000 we know
Glad to see the hard work is paying off. We love to see the science & research behind your recipes. Keep up the good work!
Honestly, the scientific based cooking and this series in particular, are the reasons why I subscribed. So glad he's finally getting the recognition he deserves!
That is my favorite part of his channel. The actual research and teaching. We all have these thoughts that cross our minds from time to time but not always the literal time to go back and test theory's. I've learned a lot from watching these past few weeks! Just enough "nerd" to keep me coming back for new and rewatching old videos 🤷🏾♀️
HUGE TIP: Since the lower calorie one isn't as crispy you shouldn't put tomato sauce then cheese, add the cheese first and the the tomato sauce to ensure that the chicken wont get soggy.
But then the cheese wouldn't get any browning which is quite important. Instead I would just serve the sauce on the side of you wanted it crispier :)
Or double the cheese hoping it won't bump the Cal more :v
I do that with my portobella parm. The sauce on top keeps it from falling apart
Well, in theory you can get half cheese, sauce, half cheese. Best of both worlds
You monster
I love how you actually explain the drawbacks of the low calorie version and don't just claim its superior in every way.
makes you far more trustworthy
Listen here, boy
I subscribed to this guy SOLEY because he DOESN'T waste a pound of flour to bread his one chicken breast like every other cook on youtube.
i think i learned this from chef john! maybe he did too
Sometimes I don't even use flour, it makes little difference anyways.
THIS! Haha, I do the same, I try using the shallowest dish I can find and put a thin layer of flour so it doesn't go to waste!
yes, i haaaatee food wastage.
I just eyeball how much I need for as many chicken breasts as I’m preparing. You really don’t need a lot.
for the low cal bake method. you might be able to freeze the chicken so it starts at a lower temperature. this lets chicken not become over cooked while the outside breading still browns
Or at least put it in the fridge for half an hour so the chicken starts cooking from a lower temperature.
good idea
You could also not butterfly the chicken -- most oven-baked parms use the whole breast
I wonder if a wet brine in the fridge to add some moisture and lower the starting temperature would help narrow the gap...
My man really taking over the UA-cam cooking genre by storm, love to see this shit
Rocket League
Hello Wizzy
This is rocket league
Love that you're honest that the healthy one isn't just as good. Lots of people are like "TASTES JUST LIKE THE ORIGINAL VERSION" knowing they're lying
Im not shocked you've blown up so fast man, this is an amazing channel. I subbed about a week or two ago and have binged all your videos. Thanks for the amazing content
I've seen binging with babish grow from nothing to where he's now
I've seen Joshua grow .
I see you reach great limits.
Love your content.
Seriously.
Idk why but i hate joshua. I cant stand him.
@@zlee001 He might be overly fancy or just too extra but he's a good chef.
I might not end up making everything he makes on his channel but i respect his knowledge 💯
adam ragusea is realy great and so are french cooking academy. Later is one of my favorit cooking channel hands down.
@@zlee001 I subscribe to him, but yeah I'll admit its way too meme-edit ridden. As far as humorous cooking content goes, I think You Suck at Cooking and Internet Shaquille balance comedy to cooking a lot better.
@@peternystrom921 Adam Ragusea = Mr.White Wine for a reason to most people, he just puts white wine and hipster bs, that isn't backed by science... Check out how Epicurious SHITTED on his "Season the cutting board" garbage lol.
Meanwhile Stephane is just amazing, he's a really chef that sucks at plating. FCA teaches very well.
Just found your channel and absolutely LOVE it. I make lower calorie, higher protein dishes myself as an amateur cook. I have always, always, ALWAYS wondered how many grams of fat are picked up in any given fryer recipe and love that you put in that extra work to figure it out. I definitely have to review one of these lower calorie recipes for my own channel. I’ll surely be tuning in much more. The science behind all this stuff intrigues me as well so keep doing your thing man.
You can also brown the crust in a pan and then finish in the oven for 10-15 mins @ 400F/200C for perfectly cooked, juicy chicken.
Did you call me?
Probably the most effort I've seen someone try to be thorough with the variables. Fine work!
Perfect! Chicken Parm is my favorite, so was looking for a lower-calorie version! Also, congratulations on 100k!
I'm so happy you make it for the same volume of food. I hate when the lower calorie option is just less food. Cause then I'm just hungry all the time
I hate that!
Reminds me of little Britain fat fighters, where she says if you want to eat less just cut it in half, then it’s half the calories!
Holy, holy, holy. That's a lot or subs in a short amount of time. Gratz dude, you deserve it.
I subscribed at 20k and it’s bizarre to see you gain so many subscribers so fast. But you really deserve it, you teach cooking methods and recipes in a way that’s easy to follow and don’t turn your nose up against normal ingredients most everyone would have. Can’t wait to see you gain more popularity! (I also learned the Mayo thing from you and it’s what I use over oil anytime now)
You just gained an incredible amount of subs in such a short amount of time and I couldn't think of another person who deserved it better.
You're in my recommended every other dang video, UA-cam is pushing you hard.
Remember me when you get famous.
Also the chicken looks dope.
I’ve subscribed to your channel. This low-calorie series is pretty legit. You’re awesome!
Two notes
One: olive oil vs butter. Although butter is lower in calories compared to olive oil. Olive oil contains omega 3 and 9 fatty acids which our bodies need but can not produce on their own. Where butter is predominantly animal fat which contrute nothing but energy sources to ourbodies where omega 3s and 9s help in brain function.
2nd: "bake" method. If you have access to one try using a grill. Still use the broiler rack and place it with the breaded chicken in at the same time. The goal is to let the air do all the cooking and minimize the contact heat that the grill grates would give. Its best to have the grill on high and open. You want the air to be able to move to wick aome of that moister away. This wont help with cooking faster butit will help remove water from the breading faster increasing the speed at with th hicken browns. Ive done this in my acorn but being a solid fuel grill it always has a smoky flaver thats not always welcome.
Love the channel hope you get huge
olive oil also has lots of vitamin e and probably other phytochemicals! i think good grass fed butter may have some CLA, which is a good fat for humans.
I was thinking the same about the olive oil vs butter! Yes you get less calories but perhaps it’s better for you overall if you simply make 20% less tomato sauce to get both less calories AND get the benefits from the olive oil :)
grass fed butter is good enough.there are better sources for omega 3 as well
@@sarahtodo peanut butter, almonds etc... all have vitamin E too. I wouldn't fuss too much over OO
Your correct
Congratulations on the recent success, without a doubt one of the most interesting and addictive food channels on the platform!
I can't believe how much your channel has grown, congratulations! So glad I found you, your recipes are so interesting and they look delicious too.
I really like how you explain things in detail. It's quite calming as well. Awesome job! Oh and not to mention the food looks amazing. I'm totally going to use the butter in my red sauce next time! thanks!
It’s true that the pork panko is 20 calories less per serving, but the pork serving size is 14 grams while the regular panko is 30 grams. Meaning that the pork panko actually has around 2x as many calories as regular panko when using the same measurements.
But are the pork panko significantly more voluminous, i.e. less dense?
I would hazard to guess that 14g was chosen as the serving size for PP because it's around the same volume as 30g normal panko.
@@tissuepaper9962 sometimes manufacturers decrease serving sizes to make their foods seem like they have less calories. that way they can say hey, a serving of our food has less calories than a serving of their food!
@@sarahtodo Yes, I'm aware. My point was more "Why assume malicious intent on the part of the pork panko manufacturer? Here's a simpler explanation."
Occam's Razor or whatever.
@@tissuepaper9962 Maybe not malicious, just trying to put their best foot forward! I see that often, so I would venture to say that this is the simpler explanation :) I could very much be wrong though.
@@sarahtodo You are an idiot and do not seem to understand at all what he is saying.
Dude - you have helped me out immensely with these videos. I was able to do a complete 180 on my life style and it has brought my health back. I've found a new love for cooking through your content. thanks again for what you do.
I love how you keep the volume consistent. Mad props bro!
Recently subscribed to this channel; very much enjoy the high quality in content, information, and post-production!
This is the channel I have been looking for for years. I love that you show the regular version first then show how to cut it down...great formula and awesome presentation. I hope you keep blowing up so this doesn't end. Thank you UA-cam algorithm.
congrats on 100k! I found you from my recommended two weeks ago and recommended you to my friends. Keep up the good content!
Again, so so pumped to see your channel grow. AMAZING content. So excited to see more!
Can't get over how good these videos are made
Another channel that will blow up pretty soon. You diserve is man, respect the work put in. Keep it going
Congrats on 100k! Not surprised you got here so quick, your videos are quality!
5:43 the pork panko is considerably higher in calories my guy. serving size for the pork panko is less than half the serving size of the traditional panko making the pork panko 193 cals/ 30 grams compared to 110 cals/30 grams for traditional panko. you could have gotten the lower cal dish even lower if you used traditional panko.
The pork panko shifts towards more protein versus the traditional panko. More protein is welcomed than more carbohydrates since it has a higher thermic effect.
@@dodoyBaBs Don't matter if it has a higher thermic effect. While true that protein takes more energy to digest, if the calories are higher the calories are higher. Eat pork panko over regular panko consistently and I'd be willing to bet you'd gain a bit of weight ;)
More protein and no carbs in the Pork Pako
@@jinma42 No way, sorry mate. You will gain considerably more weight eating regular panko then pork rinds.
Awww Ethan deserves all these views and subs! Look at that smile 😁😁 you're dishing out quality content, very well deserved 💕
I've recently discovered your channel and I love your breakdown of why things are the way they are. Probably the most informative cooking channel on yt. Greetings from Poland!
Although unfortunately the pork crumbs are much more expensive as well. That's a pity.
the fact that this channel has gone from 100k to over 1M in a year doesn’t surprise me in the slightest - congratulations and keep the great content coming!
I'm so happy for you dude. You deserve every subscriber.
Super serie, congrats on the growth.
I love how far you went to actually calculate the calories/macros
you deserve the recent surge in subs! lovin' your content! such an original video this one!
Great videos! I instantly watch them when I get notified about a new video. Excited to see what other meals you make.
You really DESERVE millions of subscribers!! Love your content and your effort!!
Its amazing how quickly you are growing, just a few weeks ago you were 20k and now 110k! Keep up the great work!
My man keep up the great work!! I got into your channel last week and really liked the videos. When I went to subscribe I was so surprised that you only had like 50k because your channel has the quality of a 1M channel!! Keep up bro!!
Congratuslations on 100k! Keep up the amazing content
So glad for you!! ♥️ ♥️ ♥️ ♥️ Please keep up the top-tier quality videos!!♥ ♥ ♥
Congrats Ethan!! That's amazing, I knew your channel would blow up, you have some amazing talent!
Bless the algorithm, sometimes it just decides to recommend the hell out of some high quality videos from smaller channels
Congratulation for the 100k! Hope to be at this stage one day!
I love your videos, and love this type of videos! Thank you for sharing! 😍❤️🔔
I love how honest you are while critiquing your version of the dish. You didn't try to sell it, kudos man! Love your method of approach to cooking
Congrats on the 100k, well deserved!
Judging by your editing, you deserve at least a million subscribers. I thought i was watching Binging with Bangish when i first saw these thumbnails. You truly deserve it :D
Amazing to see you went from 20k to 100k to now soon 1M, epic content pays off! 🔥💪 Definitely learned a lot!
Just found this channel, subscribed and am looking forward to this channels growth. Best of luck to you. You have a winning formula!
Congratulations on the 100k subscribers you deserve it! You are very good at what you are doing! 👏👍☝️🙏
I love that this channel is growing fast,as it should ✅✅
Wow one of the awesome UA-cam video creator. More cool and amazing kitchen stuff to watch from this man.
PLEASE KEEP DOING THE LOW CALORIE SERIES , THIS HAS HELPED ME SO MUCH OMG
I love your videos! It's like educational materials, but one that's interesting and fun to watch!
Love the breakdown here, especially the difference between frying and baking!
I enjoy all of the videos, but really appreciate these lower calorie versions. Definitely will be trying them out
Great job on these videos, I really like your technique breakdowns and how you keep things objective in the end. It gets pretty stupid sometimes when people claim how much tastier their new dish is when we all know it's not true and that there's reason why normal restaurant style recipes have so much butter/fat/sugar in them, so it's great to see technique breakdown and all the pros and cons of those techniques because it's something that can be used in other dishes as well. It's great to see your channel grow, keep it up!
Hats off to your hardwork. Subscribed😁
Best cooking channel ever!!
So happy for you I remember way back when with your thanksgiving series
Keep up the good work really love the videos. Really informative!
I like that you are honest about the actual differences are / what you’re giving up.
Nice job, you are really putting work into these videos! Love your content
I'd heard of this technique but this is the most appetizing version I've seen of it, definitely going to finally try it
I really appreciate that you admit that your attempt at the low cal/carb recipe just really doesn't end up being worth it. It's nice that you can actually admit that a substituted version isn't as good, and it makes this series feel more like a proper experiment.
Really really enjoyed this one.
All the hard work is paying off. Congrats
the amount of effort you put in your calculations is beautiful
I haven’t been subbed for very long. It seems like yesterday you were at 20K subscribers. Congrats! Was there one video in particular that put you on the map? Keep up the good work. I enjoy your content.
The algorithm is loving you right now, keep up the good work and you'll hit 1M in a couple of months
I still rewatching the "A (slighty) Untraditional Thanksgiving" and I still love it so I have a future series suggestion called "Reconstruct the Usual" where you pick a dish, get the essences of it and redefine it.
Example, deep-fried rigatoni with basil buttercream filling and tomato-strawberry balsamic glaze. In this, the rigatoni is treated like a sweet fritters. And yes, you don't have to do everything from scratch.
As always, I great video. You make it look so easy ! This is something I will have to try. Thanks for all the inspiration you give us !!!
Your awesome! Love the way you explain everything, takes the why out the recipe
5:40 The pork grinds are actually 70 extra calories for the same serving size
No
@@felttan2317 What do you mean no? The pork is 90 calories for 14 grams so it would be like 200 calories for 30 grams. But the breadcrumbs are 110 calories for 30 grams.
True but he was more interested in the macros shifting towards protein
Walter isn’t this series supposed to be lower cal?
he said a serving not 30g
this is my fav cooking channel
I love these videos so much!!! subscribed
Ethan: "use the classic wet hand/dry hand technique"
Me, am intellectual: "you used the same hand for all three stations"
he only handled the meat with his right hand (wet) and only the flour and bread crumbs (dry) with is left hand. Hope that helps.
@@kevinbutler9786 he meant that ethan didn't used the method despite saying it. He only used his right hand for the wet and dry
@@Blank-fz4tr Do as I say, not as I do. He only had one cutlet and this method is for multiple servings because your hands will get gross.
Love this series brother !!
"Using the wet hand dry hand method"
Uses same hand.
I thought that meant one hand contaminated by touching the raw chicken and the other hand that never touches the chicken. Am I incorrect?
DepletedWisdom you are, the wet hand, dry hand method is done to avoid the breading building up in your hands as you bread several pieces of food. In this case it didn’t matter that much because it was only one piece of chicken
@@chilepeulla Not to worry. He wipes his hands on his pants :P
You have a viewer from Peru here, you are getting international!! Love the content, keep it up please!
Love that you really got out of your way to get the precise usage of peanut oil you use to fry. 👍🏻👍🏻👍🏻👍🏻
Really great effort and explanation 👏
Congrats on the 100k ! shows we all can get there if we work hard enough
Cant wait to make this! Great job
Thanks Ethan, learned a lot in this video!
I love this series!
This is going to be my new favorite food channel cause i like delicious food and working out
Love this series and I’m so happy you did chicken parm! Can you do an Indian dish next? Maybe dal mukhani?
Watching most of this series back to back, I’ve noticed one thing that confuses me momentarily in the videos: the sides the the high calorie and low calorie dishes are placed is not consistent between and within the videos. This video is a good example of that because at first the low cal is one the left and by the end of the video it’s on the right.
Because the titles of this series is presented as restaurant vs lower calorie, I think it would be helpful if the you always placed the high calorie version on the left and the low calorie version on the right. That way viewers, including myself, never have to think about which side is which and we can focus more on your video. It’s a minor change that by no means would make or break the video, but I think would improve the viewing experience at least a little bit.
All great ideas
Would love if you could make a couple of videos on how to count calories while cooking as well as kitchen maintenence.
Congrats at 100K from a 20k subscriber!
Quality videos like these will get you to 250k in no time. Thanks Ethan!
Congratulations for hitting 100k brother
I absolutely LOVE your channel! Your lower-calorie series is my best, it has been so useful. Wondering if perhaps you could do a series where you focus on lower-calorie meals that are made in bulk for the freezer. Meal prep basically, for all the tired workers out there. Love it man!