I'm not big on broccoli but I bet this tastes great with spinach. I'm going to try this recipe next. Thanks, Jim. Oh, I forgot to thank you for having 'a changer tab' for the serving sizes on your recipes; it saves me from having to figure it out myself.
My nanna taught me a lot about cooking. I always forgot the order of the dipping into the ingredients. She said February FEB, flour ,eggs, bread crumbs. To this day I still think of that when cooking.
Aww yes I also learned everything i know about cooking from my Nanny but she never told me the anagram trick to remember...so thank you for sharing your Nanna is still helping & teaching other aspiring "chefs" wherever she may be today! Bless her and bless you for sharing now I too will remember bc I've always struggled to remember the order! So thanks again! ❤
@@MrKconnell1 Ah, Jim does call out his mistakes and did so in this video (I guess you weren't paying attention). He mentioned his oil temp being too high with his first batch and made the correction for the batch he showed on the video. I've heard him mention his mistakes another videos as well.
Your cutlets look awesome. Probably the best I have ever seen. I know that making the featured meal is a lot of work for you on its own, and then there is all the work involved in producing these videos. Please accept my simple 'thank you' for all that you do, and the entertainment they provide 👍
You by far have one of the best channels. Like you pace, calmness, explanations, etc. My Dad was an Italian Chef. Taught me how to bread chicken using dry/wet hand method. Flour dry hand, in egg wet hand, in bread crumbs dry hand. Its a very efficient process. Always liked using more eggs than necessary because at end of process, combined the ingredients. Most of bread crumbs went in egg mixture, perhaps a couple tablespoons of the flour. I usually add more cheese and should I have a Zucchini it is shred and dried and added and anything else on hand, green onion, chopped red onion, etc. Using two tablespoons, drop batter into a fry pan about the size of 2 1/2 - 3" patty. I enjoy them more than the chicken cutlet! Would also like to see Polenta Recipes. Lots one can do with. Polenta Pizza Really Good! Thanks for the good work you are doing.
These are without a doubt the best chicken cutlets I've ever had. We make up a bunch on the weekend and then eat them different ways a couple of other times during the week.
Thank you for staying true to a real Italian cutlet using real bread crumbs instead of using Panko. It seems like everyone uses Panko on everything these days but I think authentic at times goes a long way. When I was a kid and my Nana was making cutlets, we would eat them so fast before she could use them for the main dish. She made them exactly like you make them and they always came out perfect!
I made these last night for my in-laws and was a real crowd pleaser. I know this is a simple one, but for a novice, appreciate having this basic recipe. It was the first time I fileted a chicken breast and managed not to filet my hand:)
I've watched a lot of video on making fried chicken. Being Italian, I'm used to the real deal. Saw your video, and it was the best I've seen. Clear, concise and simple. You have a great way of explaining your recipe. Keep them coming.
I always love coming across older videos! As this was excellent, I love how you (And Tara & James) have grown to make such an amazing channel! This should be the standard for anyone's fried chops! Thanks as always!
Such a staple from my childhood. My mom never filleted them and that is the trick! And low heat, Jim always comments about watching the heat. I never burn my cutlets anymore. Jim is the best!
Dude, parchment paper! Impeccable explanation of the entire process… I find this to be very very tasty and the brocc rabe suggestion, talk about bliss; I’m there! Thank you, you have my undivided attention.😊❤🎉
Just how mom taught me. Only difference is I use veal cutlets, and don’t use olive oil. Take left over mix, add them all together with the egg, make little “pancakes” and fry. I always liked eating these little cakes prior to eating dinner. A nice snack!
Same here, just like mom taught me only we always used chicken. Even use the same olive oil. Mom always did the same thing with the left over seasoned breadcrumbs, make little seasoned pancakes, love those lol.
Thanks for the video the cutlets look great and exactly how I make them. Only difference I hit the cutlets with a little lemon juice and salt at the end. Really makes a difference and elevates the cutlets.
Those Cutlets look great and I really like your practical approach to making a lot ahead of time. I forgot about Cherry peppers, I have not had any in years and I remember enjoying them a lot. I am going to try your recipe with the cherry peppers. Thank you , Jeff
Veal cutlets used to be a staple here in every tavern. A lady made them for all the taverns in the county. She used saltine crackers and put them on a stick like a corn dog so you didn't need a knife and fork to eat them. DELICIOUS!
A number of your chicken cutlet recipes turned up on my front page today. After watching them, this one was the last, I went to the grocery to get some chicken breasts and try the cutting technique. Worked great! And the mallet, not whaling on it as I’ve seen other people do produced three nice cutlets. Thanks for this and all your videos Jim. You’re almost at 100k subs!!! You’ll be at 250 in no time.
Love your videos. I love Italian recipes and yours are amazing Your videos are very information and easy to follow. I look forward to all the new recipes. Thanks again !!
Finally someone that knows how to correctly slice & fillet a chicken breast > I have been doing it like that for past 30 years. I do fry mine is vegetable oil and change it after frying 8 slices. I prep mine the same as yours. You can then make awesome chicken parm when you are done frying. Great video 2 thumbs up
I’ve been watching your channel for a while and you are my go to reference Italian recipes. I have made probably a dozen of them so far. All of them have been delicious… although I have not perfected many of your techniques.😕🤣 I used this recipe for multiple purposes… I had a couple extra chicken breasts, so I cut them into smaller pieces and fried them for my son who likes to have chicken nuggets readily available in the freezer. Both the cutlets and the nuggets turned out delicious! This afternoon I am trying the mushroom cream sauce. So excited to try that one! Thank you for sharing your skills. 😊
My man making that broccoli Rabe. I'm from Philly and we do the chicken Italiano sandwiches. Nice roll with breaded chicken cutlets, sharp provolone and broccoli Rabe, 😋 yumm
Chicken cutlets are absolutely fantastic! I love them for Chicken Parm, but growing up, cutlets and buttered and Parmigiano on egg noodles is a serious comfort food dish for me.
Outstanding! I love Bolognese cutlets but don’t find veal where I live. I’ll sub chicken! BTW, this is the method I use for Buffalo chicken sandwiches. Filet and pound thin, then marinate overnight in buttermilk (in a sealed baggie). Bread them just the same without the herbs in seasoned flour. I’ll make these soon. Look great.
Excellent video on cicken milanese! Been cooking this dish for over 50 years nut add minced fress garlic to the breadcrumbs and eggs. The broccoli rabe on top is a good variation and have done that but not with mozzarella. Thanks for a clear demonstration!
Thanks! I needed a pan that didn't reflect too much light. I think purists say not too use nonstick and go for cast Iron. I hate lugging that thing around haha. The nonstick works well enough for me and makes cleanup easy.
Thank you so much for sharing this wonderful and delicus video with me My dear friend I gonna preparing for me first and then I gonna preparing for my friend at the restaurant.
My step mom, Italian, used to cook these cutlets (I think she used pork though?) alllllllllll the time when I was growing up. I'd just eat them straight up all the time. You can do whatever you want with them and they're amazing.
Hi! Great idea to place them on a wire-rack once they are ready (I've always used paper but they sometimes become soggy). This was so much better! Thank you!
I am totally doing this end recipe. Only change is I am going to try Muffuletta , if I can't find a good hot pepper in oil. (both if I can maybe?) This would make a killer sanguich. LOVE IT!!!
This is still one of my all time favorites!!! Especially with a nice old school oil and vinegar salad and fried potatoes. And.......crusty bread! Clearly I'm a carb girl!!!
Been doing your rapini but completely forgot about the combo dish until I stumbled across this today. Going for the cutlet/rapini/cherry pepper trifecta next!! 🙌
Love your recipes. Just a little note on the frying oils: much to my dismay, when fried - olive oil burns and gets rancid, very bad for our digestive as well as cardiovascular systems. The canola oil can withstand high temps without burning the oil. I LOVE olive oil, but I NEVER fry on it. I use (tasteless and best and cheap!) grapeseed oil, which can take high temps. For frying is also good almond oil or avocado oil, they all burn at higher temperatures than OO (olive oil). Regardless, I love your videos and you are much of an inspiration
Perfectly done! Just recently happened upon the channel. I commented on bread crumbs on another video before I got familiar with your style. Been away from LI for a while now. In Montana and Oregon just can't find italian bread let alone breadcrumbs that even resemble NY style. You look familiar what pizza shops did you start out at? Suffolk County?
Great video with one issue, Broccoli rabe is available to about 2& of the united states, Here in Florida I couldn't get any within 100 miles of me, I miss growing it when I lived in New England...
Can you make the bread crumbs, separate to use only what you need and store/refrigerate the rest and add the parmigiano each time you make this recipe. That way you wouldn’t be adding moisture. Also, can you use canola or other vegetable oils? Thanks for great demonstration.
Yes you absolutely can. Normally I just make a small batch the day I fry them then add a bit more store bought if needed. Vegetable oil works well, in fact better than olive oil and is way cheaper. Only downside is that it's not healthy.
Thank you! I wondered how you got the cutlets so thin (watching one of your other videos). I think I’d have to freeze the breasts for ten mins to firm them up enough to slice.
Glad you enjoyed it and sounds great with the sauce! If you use Instagram tag me with the photo. I always share pics of my recipes that people have made to my stories.
Want to make that broccoli rabe too? ua-cam.com/video/p0N81NNy5rQ/v-deo.html
They go great together!
Can you possibly do some healthier air fryer or other recipes?
If I ad parmessan cheese to sauce, the cheese seems to get harder and more plastic like, the more that I chew it. Is this normal?
I'm not big on broccoli but I bet this tastes great with spinach. I'm going to try this recipe next. Thanks, Jim.
Oh, I forgot to thank you for having 'a changer tab' for the serving sizes on your recipes; it saves me from having to figure it out myself.
@@dee_dee_place no no no goes with pork spinach yum yum😋
My nanna taught me a lot about cooking. I always forgot the order of the dipping into the ingredients. She said February FEB, flour ,eggs, bread crumbs. To this day I still think of that when cooking.
That's a good one your Nanna taught you!
Cooking with someone you love. How do explain those memories and intimacy? Thanks for sharing that story
Aww yes I also learned everything i know about cooking from my Nanny but she never told me the anagram trick to remember...so thank you for sharing your Nanna is still helping & teaching other aspiring "chefs" wherever she may be today! Bless her and bless you for sharing now I too will remember bc I've always struggled to remember the order! So thanks again! ❤
😅thank you for this!! I’ve gone crazy trying to remember the order! ❤
These are the tips I need in my life, my ass will forget this stuff too.
By far the best cooking channel on YT. This dude is the realist!
Thanks so much!
This guy isn't real until he is calling out his mistakes. Shout out to Chef John.
@@MrKconnell1 How unnecessarily negative of you Kyle. Chef John would never approve of his name being used in this way. Kick rocks bud.
@@MrKconnell1 Ah, Jim does call out his mistakes and did so in this video (I guess you weren't paying attention). He mentioned his oil temp being too high with his first batch and made the correction for the batch he showed on the video. I've heard him mention his mistakes another videos as well.
Your cutlets look awesome. Probably the best I have ever seen. I know that making the featured meal is a lot of work for you on its own, and then there is all the work involved in producing these videos. Please accept my simple 'thank you' for all that you do, and the entertainment they provide 👍
Thank you so much!
Nice cutlets my friend! Beautiful. I’m a Chef 20 yrs. and you explain this perfectly! This is what Nona means by “cutlets”!
Bravo
Thanks for the compliment!
You by far have one of the best channels. Like you pace, calmness, explanations, etc.
My Dad was an Italian Chef. Taught me how to bread chicken using dry/wet hand method. Flour dry hand, in egg wet hand, in bread crumbs dry hand. Its a very efficient process.
Always liked using more eggs than necessary because at end of process, combined the ingredients. Most of bread crumbs went in egg mixture, perhaps a couple tablespoons of the flour. I usually add more cheese and should I have a Zucchini it is shred and dried and added and anything else on hand, green onion, chopped red onion, etc. Using two tablespoons, drop batter into a fry pan about the size of 2 1/2 - 3" patty. I enjoy them more than the chicken cutlet!
Would also like to see Polenta Recipes. Lots one can do with. Polenta Pizza Really Good!
Thanks for the good work you are doing.
These are without a doubt the best chicken cutlets I've ever had. We make up a bunch on the weekend and then eat them different ways a couple of other times during the week.
Thank you for staying true to a real Italian cutlet using real bread crumbs instead of using Panko. It seems like everyone uses Panko on everything these days but I think authentic at times goes a long way. When I was a kid and my Nana was making cutlets, we would eat them so fast before she could use them for the main dish. She made them exactly like you make them and they always came out perfect!
Same. Right out of the oil and eaten right away!
I don't get the Panko breadcrumb kick. To me they are way too hard. Regular Italian seasoned breadcrumbs are all I use
one of the best things a home cook can learn how to make. thanks for making it so easy and accessible in your explanation. awesome!
Thank you very much!
I made these last night for my in-laws and was a real crowd pleaser. I know this is a simple one, but for a novice, appreciate having this basic recipe. It was the first time I fileted a chicken breast and managed not to filet my hand:)
I've watched a lot of video on making fried chicken. Being Italian, I'm used to the real deal. Saw your video, and it was the best I've seen. Clear, concise and simple. You have a great way of explaining your recipe. Keep them coming.
I always love coming across older videos! As this was excellent, I love how you (And Tara & James) have grown to make such an amazing channel! This should be the standard for anyone's fried chops! Thanks as always!
Excellent video. I agree with your tip about using regular olive oil for frying. Your nana would be proud of you.
Such a staple from my childhood. My mom never filleted them and that is the trick! And low heat, Jim always comments about watching the heat. I never burn my cutlets anymore. Jim is the best!
once again, my most favorite cooking channel, ur the best!!!
Dude, parchment paper! Impeccable explanation of the entire process… I find this to be very very tasty and the brocc rabe suggestion, talk about bliss; I’m there! Thank you, you have my undivided attention.😊❤🎉
These look delicious. You are a great teacher. Thanks!
🌷🌺
Just how mom taught me. Only difference is I use veal cutlets, and don’t use olive oil. Take left over mix, add them all together with the egg, make little “pancakes” and fry. I always liked eating these little cakes prior to eating dinner. A nice snack!
Same here, just like mom taught me only we always used chicken. Even use the same olive oil. Mom always did the same thing with the left over seasoned breadcrumbs, make little seasoned pancakes, love those lol.
Thanks for the video the cutlets look great and exactly how I make them. Only difference I hit the cutlets with a little lemon juice and salt at the end. Really makes a difference and elevates the cutlets.
Those Cutlets look great and I really like your practical approach
to making a lot ahead of time. I forgot about Cherry peppers, I have not had any in years
and I remember enjoying them a lot. I am going to try your recipe with the
cherry peppers.
Thank you ,
Jeff
Thanks man! I hope you enjoy the recipe.
this looks fantastic. My menu grows with each episode you do !!!
Great to hear!
My goodnesssss, these were SO good. Thank you!
Veal cutlets used to be a staple here in every tavern. A lady made them for all the taverns in the county. She used saltine crackers and put them on a stick like a corn dog so you didn't need a knife and fork to eat them. DELICIOUS!
A number of your chicken cutlet recipes turned up on my front page today. After watching them, this one was the last, I went to the grocery to get some chicken breasts and try the cutting technique. Worked great! And the mallet, not whaling on it as I’ve seen other people do produced three nice cutlets.
Thanks for this and all your videos Jim. You’re almost at 100k subs!!! You’ll be at 250 in no time.
Thanks for the support! I hope you enjoy the cutlets.
Love your videos. I love Italian recipes and yours are amazing Your videos are very information and easy to follow.
I look forward to all the new recipes. Thanks again !!
Thank you very much!
Finally someone that knows how to correctly slice & fillet a chicken breast > I have been doing it like that for past 30 years. I do fry mine is vegetable oil and change it after frying 8 slices. I prep mine the same as yours. You can then make awesome chicken parm when you are done frying. Great video 2 thumbs up
Thanks very much!
I've made these like 5 times already and I'm making them again tonight (chicken cutlet sandwich with broccoli rabe) I'm excited to eat!
Hope you enjoy them again! And good call on adding the broccoli rabe!
OMG I'm dyyyy'n here!!.. excellent idea..love it👏👏
Thank you!
Just finished making .. This was GREAT! thanks for posting ..
I’ve been watching your channel for a while and you are my go to reference Italian recipes. I have made probably a dozen of them so far. All of them have been delicious… although I have not perfected many of your techniques.😕🤣
I used this recipe for multiple purposes… I had a couple extra chicken breasts, so I cut them into smaller pieces and fried them for my son who likes to have chicken nuggets readily available in the freezer. Both the cutlets and the nuggets turned out delicious! This afternoon I am trying the mushroom cream sauce. So excited to try that one! Thank you for sharing your skills. 😊
Thank God I found your channel, I made the chicken cutlets and my family loved it.... Thanks
Awesome! Thanks for the feedback and glad it was a hit!
My man making that broccoli Rabe. I'm from Philly and we do the chicken Italiano sandwiches. Nice roll with breaded chicken cutlets, sharp provolone and broccoli Rabe, 😋 yumm
Chicken cutlets are absolutely fantastic! I love them for Chicken Parm, but growing up, cutlets and buttered and Parmigiano on egg noodles is a serious comfort food dish for me.
Outstanding! I love Bolognese cutlets but don’t find veal where I live. I’ll sub chicken! BTW, this is the method I use for Buffalo chicken sandwiches. Filet and pound thin, then marinate overnight in buttermilk (in a sealed baggie). Bread them just the same without the herbs in seasoned flour. I’ll make these soon. Look great.
You explained every step so perfectly. I can't wait to try this out tonight!
Excellent video on cicken milanese! Been cooking this dish for over 50 years nut add minced fress garlic to the breadcrumbs and eggs. The broccoli rabe on top is a good variation and have done that but not with mozzarella.
Thanks for a clear demonstration!
Thank you very much!
You're a genius chef because you are not convoluted. Where are you from? Bronx? Cheers!
Thanks so much, I'm on Long Island.
Looks like I'm not the only person who fries in a nonstick pan HAHA!!! Great demonstration on cutlets. 👍👍😎
Thanks! I needed a pan that didn't reflect too much light. I think purists say not too use nonstick and go for cast Iron. I hate lugging that thing around haha. The nonstick works well enough for me and makes cleanup easy.
@@SipandFeast Yeah I know what you mean! I often have the same issues so I use nonstick a lot too. The purists can cringe all they want LOL
Bravo! I like them with roasted red peppers and rosemary potatoes!!
Sounds great!
I made the cutlets today. And they turned out so well thanks for an amazing video
I'm gonna make this with Garlic and Mushroom sauce over the top. Thank You for this. Your toppings look amazing.
Thanks very much and I hope you enjoy it!
Thank you so much for sharing this wonderful and delicus video with me My dear friend
I gonna preparing for me first and then I gonna preparing for my friend at the restaurant.
My Sicilian mother puts fresh parsley, garlic, Romano cheese in hers. I LOVE a good chicken cutlet.
I finally can do this! They turned out awesome, thank you.
Turned out great. Thanks for this delicious recipe!
I do mine in an iron skillet. Best pan in the 🌎!!!
Beautiful browning. Thanks for showing us your favorite Oil.
Thanks very much!
My step mom, Italian, used to cook these cutlets (I think she used pork though?) alllllllllll the time when I was growing up. I'd just eat them straight up all the time. You can do whatever you want with them and they're amazing.
thanks for showing ur seasonings for bread crumb
This was my favorite when I was a kid. Its still in my top 5. They make great sandwiches as well!
These videos are amazing quality, I've subbed.
Welcome aboard!
Hi! Great idea to place them on a wire-rack once they are ready (I've always used paper but they sometimes become soggy). This was so much better! Thank you!
Thanks! I've been using wire racks more often after getting a bunch at Costco.
@@SipandFeast going to Costco soon (2 hours away) and gonna go crazy! Just happened upon your channel this week, I’ve learned so much already.
I am totally doing this end recipe.
Only change is I am going to try Muffuletta ,
if I can't find a good hot pepper in oil.
(both if I can maybe?) This would make a killer sanguich.
LOVE IT!!!
Thanks very much and I hope you enjoy it!
So simple and so good, sir!
Great information and I loved your presentation. Thank you!
This is still one of my all time favorites!!! Especially with a nice old school oil and vinegar salad and fried potatoes. And.......crusty bread! Clearly I'm a carb girl!!!
Sounds great with the salad and potatoes. I love carbs too lol.
Before this video my breading kept falling off but this video was super helpful. I finally made delicious breaded chicken.
Awesome! Glad it worked out for you.
Been doing your rapini but completely forgot about the combo dish until I stumbled across this today. Going for the cutlet/rapini/cherry pepper trifecta next!! 🙌
ima make the cutlets for alfredo topping👏👏👍✌
I was hoping what you showed at the end was combining the leftover breadcrumbs and egg and frying it. That’s the real treat.
Thanks for mentioning that. Next time I'll show it.
I look forward to making this for dinner tonight .. thank you..
I grew up eating like this man. Great content.
Thanks very much!
Haven’t made them in a while now my mouth is watering. Definitely make them tomorrow. Bought AllClad pans a while back. Time to use them both.
Great idea putting older bread in the coffee grinder. I never would have thought of that.
Thanks! Just make sure it's really clean lol.
Your make me hungry. You did a great job
I’m enjoying your channel and just subscribed. The food appears to be wonderful. I’m in!
Thanks so much!
Looks awesome
Another delicious set! Great videos, here!
Thanks so much!
It looks delicious! You make it look so easy. Maybe I will attempt to make it.
I will try this soon 😍😍😍
I made these last night. They turned out awesome! I made a sub sandwich and oh my God. Definitely gonna try more recipes from this channel.
Thanks very much and I'm glad you're enjoying the recipes!
Your weary but knowledgeable, frugal tone : I know what I am talking about, so don’t question me. THANKYOU🇬🇧🇺🇸🙋🏾♀️😂😂😂😂😂
Thanks for liking the channel I think haha.
Love your recipes. Just a little note on the frying oils: much to my dismay, when fried - olive oil burns and gets rancid, very bad for our digestive as well as cardiovascular systems. The canola oil can withstand high temps without burning the oil. I LOVE olive oil, but I NEVER fry on it. I use (tasteless and best and cheap!) grapeseed oil, which can take high temps. For frying is also good almond oil or avocado oil, they all burn at higher temperatures than OO (olive oil). Regardless, I love your videos and you are much of an inspiration
Thanks for sharing your knowledge and I'm glad you are enjoying the videos!
Never use canola oil. That stuff is not even real. It stands for Canada Oil.
Perfectly done! Just recently happened upon the channel. I commented on bread crumbs on another video before I got familiar with your style. Been away from LI for a while now. In Montana and Oregon just can't find italian bread let alone breadcrumbs that even resemble NY style. You look familiar what pizza shops did you start out at? Suffolk County?
Thank you! I never worked at a pizzeria, just delis when I was a kid. I hope to one day open a pizzeria out on the north fork.
Made this tonight, fabulous!!
Great to hear!
God Bless You Abundantly Blessed Thanks Giving To You And Family
Gotta try that, looks real good! Thanks!
That looks AMAZING!
Thanks for this, these seem simple but I find them challenging to make.
Thanks! Hope the video helps you make some great cutlets.
Sautéed Broccoli Rabe and garlic is fantastic with chicken. 👍🏻
I've never made broccoli rabe or chicken cutlets. That is going to not be the case soon. I've subscribed. You from Philly? Lived there as a kid.
Omg my mom made these when I was a kid and I can still taste them. Any particular brand of store bought bread crumbs you’d recommend?
I usually use Cento brand but Progresso is good too.
Great video with one issue, Broccoli rabe is available to about 2& of the united states, Here in Florida I couldn't get any within 100 miles of me, I miss growing it when I lived in New England...
Chicken Cutlets for the GIANTS GAME TODAY!!!❤❤❤🏈
How did i miss these videos? Broccoli raab abd cutlets! Are the cherry peppers fresh or from the oil jar?
Egg, chicken... Flour, breadcrumbs... The circle of life.
Can’t go wrong with a cutlet 👍
I love when aldi has clarified butter on sale. It makes cutlets so damn rich.
Make these all the time. Delicious !
Beautiful!
Hi there! Do you have a video of how you made the chicken parm?
Can you make the bread crumbs, separate to use only what you need and store/refrigerate the rest and add the parmigiano each time you make this recipe. That way you wouldn’t be adding moisture. Also, can you use canola or other vegetable oils? Thanks for great demonstration.
Yes you absolutely can. Normally I just make a small batch the day I fry them then add a bit more store bought if needed. Vegetable oil works well, in fact better than olive oil and is way cheaper. Only downside is that it's not healthy.
Great recipe … thanks
As always, looks bomb
Thanks man! Really appreciate the support🙏
Looks tasty, I was waiting on this one! I see the subscriptions are going up, keep at it man.
Hope you enjoy it and thanks for the support!
Fantastico!!!
Thank you! I wondered how you got the cutlets so thin (watching one of your other videos). I think I’d have to freeze the breasts for ten mins to firm them up enough to slice.
Made this tonight with a lemon parmesean cream sauce. Turned out bomb! Delicious. I'd post a pic but won't let me!
Glad you enjoyed it and sounds great with the sauce! If you use Instagram tag me with the photo. I always share pics of my recipes that people have made to my stories.
Oh great! I will totally do that!!! Ty
Great video!
Great recipe!!