Oh man! when you offered your wife a bite of the finished product, I was wishing I could take a bite! I will absolutely be making this dish for myself, family and friends! Thanks for sharing the recipe. I'm looking forward to viewing more of your content. Thanks again.
first thanks for your service...you know that chili mac was dry as dirt....ahhahaha we would have never let that happen in the wardroom or chiefs mess...no way....remember those days well...
Neal, my grandpa was a cook in the army during the Korean War at the age of 16 or 17. He was 15 when he signed up (lied about his age, his DD214 says he was born in 34, he was actually born in 1935.) That's where my love for cooking comes from. Mad respect and thanks for your service.
Man thats an awesome....I appreciate that story...funny you mentiod undetage..My Dad and I had to sign a waiver allowing me to sign because i was only 17..
Nice to see that I'm not the only one that uses a sauce pan to flatten boneless chicken! No need for a mallet when I already have a perfectly acceptable tool....
It looks so delicious with the homemade bread and all the ingredients. Definitely going to make some my daughter bakes bread that's very delicious we will get together and make this great recipe. Thank you again Neal.
Thanks MIke...she is really getting it for sure....plus after we filmed so often we have learned so much to help out...when to talk, when to scan...etc
Well let me ask you this...why did you say that....is it Because the homemade everything...is it just the idea of the sandwichich itself...I ask because we could start implementing things like this more...just wanted some feedback first
@@TheFlatTopKing,Yes It looks so fresh and so good and all homemade it was incredible. Making the bread and also making the sauce was incredible. Definitely a winner
You can do it Howard....I absolutely love bread baking...desserts not so when they are so involved and detailed but...baking happens pretty fast it you take out the proofing....
hahhaha Yeah something about getting some fresh dinner rolls and honey or peanut butter n the admin office so they "Accidentally" put an extra day of leave on your records...or a jump in line to get hair cut...or clothes washed...
Neil... That bread looked fantastic, and the chicken sorta reminded me of schnitzel from when I was stationed in Germany. Only difference is they use pork loin to make the schnitzels. I think I will be snagging these recipes to try out on my griddle.
That was an awesome Chicken Parmesan Sandwich...but you know that 😉Awesome awesome sandwich! Love that marinara sauce you made - perfect compliment to the sandwich.
Mmmmmmmm, That sandwich looked absolutely amazing and delicious. I will definitely give that a try except for baking the bread, LOL. Love all of your recipes.
Can you make eggplant parm? Love to know how to fry eggplant and what prep you need to do before frying. Love your videos and really appreciate your healthier meals. I’m going to do the chicken parm with pasta for a meal thanks for all you do. So much bad info on internet it’s nice to have someone I trust. Two of my boys also have a Blackstone and I sent your name and this video to them. All 3 of my boys were in the service, Army, Navy and Marines and they are all excellent cooks. Thank you for your service.
Well first and foremost...thank them for their service as well..i appreciate the support and comment. Just to be 100 honest..now way do I make Eggplant..haahhahaha I will ask around and see if I can make it for someone else...just not my taste...but I will ask....
Amazing Job Neal! I wasn't kidding about the Breadman making his own bread. Soo delicious. I almost had a (Something about Mary) moment when Amy reiterated bake not bait. Neal I barked a giggle when I saw Amy's fingers, like reading Braile in the air. Waiting to Helen Keller one of those slices. Thank You, both of you. I Love your channel. (He Was Master Baking!) Sorry. LOL.
Buddy, you know I love your cookin'! Couple of comments, the first one is POOLISH baby! I didn't catch the measurements on the bread, but day before all the water, half the flour, and 1/4 to 1/2 tsp yeast max and rest overnight in the fridge. The next day make the bread by adding the remaining flour, salt, oil, and finish it exactly as you did. Huge flavor pop! When you added the moz to the chicken and domed it, I predicted the same result. Maybe the solution is to throw the bottom or top bun back in the oven for a few minutes with the moz on in and give it a melt. I don't know... That tomato jam looked insane, as did the chicken! Why do I always reach for my meat pounder when a stock pot is the better tool?! I think I'm going to make this recipe the weekend after Easter. I'll add to this comment how it goes. As always, thank you for sharing your expertise with all of us!
I'm not much of a baker but would like to try making that bread. Looks great. I'd love to see some videos of some of your Navy favorites. What was it you liked making for the crew?
hahaha no...no way we make this from scratch with 3,000 people...everything was somewhat helped out...I did a pepper steak that we made in the Navy...its on my channel as well
Not gonna lie, I'm totally intimidated by bread making. And, yours looks excellent! Well, the whole damn sandwich looked great! Amy, yes.... We can hear you in the back🤣
Definitely a great looking sandwich. I love a good chicken parmesan, sandwich or plate version. I'm also going to try your bread receipe, cause I cant find a good hoagie roll in the grocery store here in texas.
Phenomenal cook Brotha, and all from scratch 🫡✊🏼🧐!! Hot-Damm that sandwich looks good, and it’s with the freshest bread possible. You knocked out the park with this one!!! Cheers y’all 👊🏼😎🤙🏼
Chicken Parm is one of our favorites. We always make an 18 qt pot of spaghetti sauce and freeze it in smaller containers. It’s a good sauce for Parm. Besides, yesterday’s sauce is always better.
@@TheFlatTopKing It’s a lengthy and expensive process, but worth the effort for the relatively instant, continuing result of having the sauce readily available from the freezer when you’re craving anything that needs the proper sauce. In addition to the typical ingredients, we use an entire bottle of red wine and sauté sweet onions and Cremini mushrooms on the side (ratio: one medium to large onion to 1# mushrooms), adding them at the end of simmering the sauce. This adds an extra flavor we like and the onions and mushrooms are not mushy. There is flavor and a bit of an al dente texture to the onions in the sauce. The onions and mushrooms are sautéed with butter, SPG, Worcestershire, a touch of steak sauce and medium sherry. Ratio all to taste. It adds a little sweetness to the sauce that we like…and that texture without it all being soupy. Meat? Your choice, but it really should have sweet Italian sausage as one of the meat ingredients. The entire simmering process takes about 4-5 hours, but the flavor and texture result is great and you have great sauce in the time it takes to defrost and reheat without overcooking it. We live semi-remote, so we have pantries, a freezer and an extra fridge with freezer stocked. A 10 minute run to the store is out of the question for spur of the moment cravings.
That is a outstanding looking chicken parm. Well done sir! This may be a dumb or crazy question, but did you ever think about baking the bread in the pellet smoker to add just another level of flavor? It would probably end up tasting like a bonfire, buy just makes me wonder.
As an Italian and as a bread obsessed sandwich fanatic...I can not say how much this video slapped enough!!! Homemade bread? Beyond gangster dude, and that sauce?! The cherry peppers were perfection!!! Impressive bro!!! Now I have one confession to make that would probably make all my Italian relatives wanna kill me...I love a little mayo on a parm sub, the way it mixes with the tomato sauce is magic!!
@@oklarry6056 I'll tell you I have lived out here for 33 years now originally from the Bronx N. Y . and I will say the best thing that ever happened to me back there is ,I HAD THE COMMON SENCE TO LEAVE !!!!!
Hope folks appreciate the nice tutorial on the bread, obviously you've made a bunch of it. You talk about tweaking the sauce, I'd suggest adding oregano to round it out.......maybe a splash of red wine as well. Using the Parm rind in the sauce was right on........waste not, want not.
@@TheFlatTopKing I prefer to cook a marinara type sauce (including pizza) because I believe it mellows the flavor, though the basil does lose some punch when cooked (oregano not so much loss), but if I want to punch up the basil I'll add fresh at service. I liked how you tightened the sauce up for the sandwich so it would stay in place better, though if serving as a "cutlet" on a plate I'd probably loosen it up a bit for a more saucy presentation.
Oh man! when you offered your wife a bite of the finished product, I was wishing I could take a bite! I will absolutely be making this dish for myself, family and friends! Thanks for sharing the recipe. I'm looking forward to viewing more of your content. Thanks again.
25 years in the Navy and always loved the food on the ship! Except mid rats chili mac........Great video and channel Brother!
first thanks for your service...you know that chili mac was dry as dirt....ahhahaha we would have never let that happen in the wardroom or chiefs mess...no way....remember those days well...
Neal, my grandpa was a cook in the army during the Korean War at the age of 16 or 17. He was 15 when he signed up (lied about his age, his DD214 says he was born in 34, he was actually born in 1935.) That's where my love for cooking comes from. Mad respect and thanks for your service.
Man thats an awesome....I appreciate that story...funny you mentiod undetage..My Dad and I had to sign a waiver allowing me to sign because i was only 17..
Thanks to Mrs TFTK, she adds detail that is important to me
You bet Thanks Wade
You always make it look 👀 so easy, great job 👏🏻
Done. I’ve never made bread but I’m sold! I love veal and chicken parmesan. 😮💨 I always watch when I’m hungry.
hahha I hear ya...
Nice to see that I'm not the only one that uses a sauce pan to flatten boneless chicken! No need for a mallet when I already have a perfectly acceptable tool....
Man, just listen 2 those birds chirping in the background, singing sweet, beautiful songs to the Lord awesome oh great video as well looks good hahah
Thanks so much...really appreciate it
You're definitely on a different level. Got the info I needed to make chicken parm with a crust on my blackstone. Thanks
Awesome
It looks so delicious with the homemade bread and all the ingredients. Definitely going to make some my daughter bakes bread that's very delicious we will get together and make this great recipe. Thank you again Neal.
Hey thats the best...thanks for sharing..
Thank you for your service. My dad was on the USS Valley Forge back in Viet Nam.
Hey thank him or thanks for him for his service...
My family loved it. I seasoned the sauce with sure shot sids gunpowder instead of adding salt and garlic powder. Sauce was so good.
Interest combo...thanks...
FTK your an artist!! You da Man!!
Thanks so much Tony....
Awesome! I miss homemade bread! Low-carbing it!
ooohhh I definitely know the feeling...
Amazing. I see home made marinara in my future
Absolutely...perfect for cheese sticks as well
Dang man!!! You never cease to amaze me!!!
Thanks Sandy
Excellent blend of instruction and demonstration. Can’t get over how well the camera follows your action.
Thanks MIke...she is really getting it for sure....plus after we filmed so often we have learned so much to help out...when to talk, when to scan...etc
That looks like the Best thing that you have Made.
Well let me ask you this...why did you say that....is it Because the homemade everything...is it just the idea of the sandwichich itself...I ask because we could start implementing things like this more...just wanted some feedback first
@@TheFlatTopKing,Yes It looks so fresh and so good and all homemade it was incredible. Making the bread and also making the sauce was incredible. Definitely a winner
Making the bread is next on my list! Thanks!
Hope you enjoy
You have spent some time in the bake shop. Good form brother! Great video! On to the next!
You already know!.....thanks Ken
Amazing! I’m just mind blown right now. I’ll be making mine tomorrow night. This was a brilliant idea ❤
ahhaha When I saw the bread post you made my mouth hit the floor..ahahhaaha
Hooray for Bob! Most cooked thing I’ve ever seen on this channel! Way better than sauce from a jar
ahahah Yeah he pushes me for sure....
Love the homemade bread!
TY...we loved it too...
looks good. any red sauce gives me heart burn
Oh Man....that sucks...for sure..thanks
Definitely going to make this!
I just put together my blackstone grill. I have yet to season it but have watched your video on how to. Can't wait to start cooking on it!.
Thanks Jeremy, One thing for sure these things can get addictive...plus you might want to get some bigger clothes...ahaahahhaha
I like your bread making skills, I will try
Ty....
Ahh if you had only raised the chickens too ! (LOL) Great sandwich !
haahaha or the cow for the cheese
real talk. you two make this channel super fun! el·o·quent.
Wow, thank you! Appreciate that...
Looks awesome. Appreciate all your guides on cooking/cleaning. My flat rock is the star of the neighborhood thanks to your videos
That is awesome!
From someone who has made many of Chicken Parm Hero's (I used to work in Italian Pizzeria/restaurants) This looks great.
Well i appreciate that...really wanted to give it justifice
That looks delicious. I'm jealous of your bread. I'm still working on mine.
You can do it Howard....I absolutely love bread baking...desserts not so when they are so involved and detailed but...baking happens pretty fast it you take out the proofing....
I tried to change this up one time by grilling the chicken and breading and frying the mozzarella. Great play on texture
Awesome idea....thanks
No one else is cooking like this.
Thanks John...really enjoyed going the extra mile on this one...sometimes thats what its all about....doing what ya love
Instant save. Man that looks good. ENJOY
TY...
Cant wait to try this.
Hope you enjoy
I spent some time in the bake shop in boot camp. As a matter of fact the MS’s that we’re in the bake shop we’re the most popular!
hahhaha Yeah something about getting some fresh dinner rolls and honey or peanut butter n the admin office so they "Accidentally" put an extra day of leave on your records...or a jump in line to get hair cut...or clothes washed...
That looks amazing
Great vid and by far my favorite malapropist! 😁
The fact that I even had to copy and paste what word to search its meaning just hows how Malapropist I am...ahhahahha
Yessss that homemade bread looked delicious!
Thanks...just what the sandwich needed
Great Job! Looks delicious.
Hey thanks for that...
That sandwich looks amazing. It’s fantastic that you made it all yourself, even the bread 🥖
It was! Thanks so much Lloyd...
Super cook. One of my favorite sandwiches. Great job baking bread. Thanks for making me hungry again!
hahha thanks bud...
Neil... That bread looked fantastic, and the chicken sorta reminded me of schnitzel from when I was stationed in Germany. Only difference is they use pork loin to make the schnitzels. I think I will be snagging these recipes to try out on my griddle.
Sounds great! Definitely a place I would have liked to visit...im a culinary junkie...and love going places that have unique cuisines...
Looks so good. It looks like a stay over sandwich for the grand babies 😊
hahahhah Thanks Zeb
Looks awesome you can add grated parm to the breadcrumbs
Absolutely....
You make bread making look fun! Thank you for your service and Navy cooking story share 💜
thank you....
That was an awesome Chicken Parmesan Sandwich...but you know that 😉Awesome awesome sandwich! Love that marinara sauce you made - perfect compliment to the sandwich.
Thanks so much MIke....
Great video. Your sauce looks bomb. I just did a chicken parm sandwich a few weeks ago. 👍🏼💪🏼
Heck yeah...I actually just posted a Smashed Homemade Meatball Slider...very very good
😮looks delicious!!!!
thanks Kelly
Was someone calling to place an order😂 looks fantastic
hhahahah I appreciate that....2 coming up
Mmmmmmmm, That sandwich looked absolutely amazing and delicious. I will definitely give that a try except for baking the bread, LOL. Love all of your recipes.
ahahh I completely understand....
Looks yummy
Looks amazing
Thanks
Can you make eggplant parm? Love to know how to fry eggplant and what prep you need to do before frying. Love your videos and really appreciate your healthier meals. I’m going to do the chicken parm with pasta for a meal thanks for all you do. So much bad info on internet it’s nice to have someone I trust. Two of my boys also have a Blackstone and I sent your name and this video to them. All 3 of my boys were in the service, Army, Navy and Marines and they are all excellent cooks. Thank you for your service.
Well first and foremost...thank them for their service as well..i appreciate the support and comment. Just to be 100 honest..now way do I make Eggplant..haahhahaha I will ask around and see if I can make it for someone else...just not my taste...but I will ask....
Ring Ring - The local Italian Deli called, the want the recipe for that sandwich
hahaha I appreciate that...i really enjoyed making that for sure
Amazing Job Neal! I wasn't kidding about the Breadman making his own bread. Soo delicious. I almost had a (Something about Mary) moment when Amy reiterated bake not bait. Neal I barked a giggle when I saw Amy's fingers, like reading Braile in the air. Waiting to Helen Keller one of those slices. Thank You, both of you. I Love your channel. (He Was Master Baking!) Sorry. LOL.
At 18:30 that was me calling wanting to ask, if I could have a small portion of that Amazing Chicken Parm sandwich.
hahaahha understand completely..thanks for the support...Go Navy
That looks delicious. Thank you for sharing. Going on my to do list.
Hope you enjoy Jeremiah...
Wow, that's always been one of my favorite hot sandwiches and your version looked top notch. Nice job.
Thanks a bunch!
Simply awesome Neal! Amazing work 👏 cheers 🍻
Glad you enjoyed it!
Beautiful sandwich Neal! I will definitely be making this! Thank you for all you do!
Hope you enjoy Brad...appreciate it
Nice cook. Love a chicken parmigiana hero. The bread looks delicious. I could eat the whole loaf with butter on it and dip it in the sauce.
I hear ya...we really liked it...butter for the win
Buddy, you know I love your cookin'! Couple of comments, the first one is POOLISH baby! I didn't catch the measurements on the bread, but day before all the water, half the flour, and 1/4 to 1/2 tsp yeast max and rest overnight in the fridge. The next day make the bread by adding the remaining flour, salt, oil, and finish it exactly as you did. Huge flavor pop! When you added the moz to the chicken and domed it, I predicted the same result. Maybe the solution is to throw the bottom or top bun back in the oven for a few minutes with the moz on in and give it a melt. I don't know...
That tomato jam looked insane, as did the chicken! Why do I always reach for my meat pounder when a stock pot is the better tool?! I think I'm going to make this recipe the weekend after Easter. I'll add to this comment how it goes. As always, thank you for sharing your expertise with all of us!
thanks for the tips...let us know
You really went above and beyond with this one👍😊
Thank you very much!
One of my favorite sandwiches right there, can’t wait to try it! I’m also going to attempt the bread 🥖! I’ve never made bread before 😅, nice job 👍🏼
Thanks Beau...let us know what ya think
That got my sicilian side riled up.. been way too long since I’ve had good chicken Parmesan
Well would you eat or pass....ahhhahaa
@@TheFlatTopKing definitely eat
Not sure if I have the patience to make the sauce and bread though
@@slngblde understandable hahhaahha
Doood. Very nice
Thanks
good vid dood!!!
Thanks Harry
I'm not much of a baker but would like to try making that bread. Looks great. I'd love to see some videos of some of your Navy favorites. What was it you liked making for the crew?
hahaha no...no way we make this from scratch with 3,000 people...everything was somewhat helped out...I did a pepper steak that we made in the Navy...its on my channel as well
Not gonna lie, I'm totally intimidated by bread making. And, yours looks excellent! Well, the whole damn sandwich looked great! Amy, yes.... We can hear you in the back🤣
hahahhaha thanks Matt.....those dang dogs barking...
Looks great. GBO.
Thanks Todd....GBO
Definitely a great looking sandwich. I love a good chicken parmesan, sandwich or plate version. I'm also going to try your bread receipe, cause I cant find a good hoagie roll in the grocery store here in texas.
Sounds great! this bread was so good...
Phenomenal cook Brotha, and all from scratch 🫡✊🏼🧐!! Hot-Damm that sandwich looks good, and it’s with the freshest bread possible. You knocked out the park with this one!!! Cheers y’all 👊🏼😎🤙🏼
You already know...hit me up...wanted to let you in on something
@@TheFlatTopKing Copy that! How should i contact you? Instagram, FaceBook? Whats your preferred method
Chicken Parm is one of our favorites. We always make an 18 qt pot of spaghetti sauce and freeze it in smaller containers. It’s a good sauce for Parm. Besides, yesterday’s sauce is always better.
WOW....thats a lot of sauce for sure...any special things you do to yours
@@TheFlatTopKing It’s a lengthy and expensive process, but worth the effort for the relatively instant, continuing result of having the sauce readily available from the freezer when you’re craving anything that needs the proper sauce.
In addition to the typical ingredients, we use an entire bottle of red wine and sauté sweet onions and Cremini mushrooms on the side (ratio: one medium to large onion to 1# mushrooms), adding them at the end of simmering the sauce. This adds an extra flavor we like and the onions and mushrooms are not mushy. There is flavor and a bit of an al dente texture to the onions in the sauce. The onions and mushrooms are sautéed with butter, SPG, Worcestershire, a touch of steak sauce and medium sherry. Ratio all to taste. It adds a little sweetness to the sauce that we like…and that texture without it all being soupy.
Meat? Your choice, but it really should have sweet Italian sausage as one of the meat ingredients.
The entire simmering process takes about 4-5 hours, but the flavor and texture result is great and you have great sauce in the time it takes to defrost and reheat without overcooking it.
We live semi-remote, so we have pantries, a freezer and an extra fridge with freezer stocked. A 10 minute run to the store is out of the question for spur of the moment cravings.
Yummmmmm!!!
Very nice.
Thank you! Cheers!
What? You don’t make cheese?
hahahaha not on this one...I cut it....
Can you shoot me that bread recipe. It looks fantastic
Yes we have it on our website...
theflattopking.com/griddle-chicken-parmesan-sandwich/
Got it. Also read your bio. Will report back on the bread. I’m in Alabama and feel I’m a hood all around cook. Still learning the griddle.
I keep a butane burner out with my griddle for certain situations.
Absolutely....
Great looking chicken Parm. One question I don't think I saw an answer for. What is your cutting board that you place over the wooden top?
It is one we bought from Wayfair....around $40....it is not plastic...its recyclable material...
Knife skills
i was in a department of the navy too. The men's department 😂 oohrah!
ahhah Hoorah
@@TheFlatTopKing what ship was you on? I was on the USS Stennis a couple of times. Aviation Ordnance for F-18s. Was 2002/3 time frame
That is a outstanding looking chicken parm. Well done sir!
This may be a dumb or crazy question, but did you ever think about baking the bread in the pellet smoker to add just another level of flavor? It would probably end up tasting like a bonfire, buy just makes me wonder.
I actually did think about it...no reason why it would not work...maybe I will try something out..thanks for the support
As an Italian and as a bread obsessed sandwich fanatic...I can not say how much this video slapped enough!!! Homemade bread? Beyond gangster dude, and that sauce?! The cherry peppers were perfection!!! Impressive bro!!! Now I have one confession to make that would probably make all my Italian relatives wanna kill me...I love a little mayo on a parm sub, the way it mixes with the tomato sauce is magic!!
hahahaah even I know I cant repeat that...Could you imagine the hate and backlash if I had done that.....your secret is safe with me....
@@TheFlatTopKing Lmao, thanks bud hahaha!!!
Good video Neil ps if you are not Italian ( like me ) you should be. THANK YOU FRANK FROM MONTANA....
hahahah HEY I WILL TAKE THAT TO HEART....thanks so much
Frank Montana is God's Country. I've visited every year since 2018. Absolutely Love it.
@@oklarry6056 I'll tell you I have lived out here for 33 years now originally from the Bronx N. Y . and I will say the best thing that ever happened to me back there is ,I HAD THE COMMON SENCE TO LEAVE !!!!!
You guys are a good teams wife compliments you.
I appreciate that.....yes she does...
Cool crocks flat top king!
hahahahaha its the little things...
Hope folks appreciate the nice tutorial on the bread, obviously you've made a bunch of it.
You talk about tweaking the sauce, I'd suggest adding oregano to round it out.......maybe a splash of red wine as well. Using the Parm rind in the sauce was right on........waste not, want not.
You are correct....Do you make or like sauce thats not been cooked...
@@TheFlatTopKing I prefer to cook a marinara type sauce (including pizza) because I believe it mellows the flavor, though the basil does lose some punch when cooked (oregano not so much loss), but if I want to punch up the basil I'll add fresh at service. I liked how you tightened the sauce up for the sandwich so it would stay in place better, though if serving as a "cutlet" on a plate I'd probably loosen it up a bit for a more saucy presentation.
What is the brand of saucepan you are using?
All Clad...
Is that an all-clad pan on your griddle?
Yes.....
Mixing the water and yeast in a separate PLASTIC bowl so the heat isn't "pulled" out like with a metal bowl - pro move 😎
TY....
Why cut the heal of the loaf off? It is the best part.
I just makes it where the filling just doesn't fit....oh don't worry we ate it..hahhhaha
Is the recipe right on the bread, that is an 85% hydration?
Well Im not sure...I just made it..works for me...
😮😮😮🤤🤤🤤
Omg 🤪😜
Not interested in watching you bake
Hey great...thanks...i appreciate that...
Looks awesome
Thanks Bill...