Chicken Marsala Milanese - Crispy Cutlets with Mushroom Sauce - Food Wishes
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- Опубликовано: 21 авг 2024
- I’ve wanted to do an updated chicken Marsala video for quite a while now, but it was brought to my attention that I’ve never posted a video for chicken Milanese, so I decided to mash up these two iconic dishes, and I couldn’t have been happier with the results. Enjoy!
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Genius move getting rid of the 3 plate breading station mess. This is why I watch. Top notch sir.
He used this same method for a jalapeno pork cutlet recipe that was absolutely out of this world delicious. I highly recommend it as well.
The 3 station breading makes sense for doing mass preparation like for a big dinner party of something (or at a restaurant) but for making the odd one or two things it's ridiculous lol
Looks good, doesn't work. At least forna family with 2 grown kids;-). I mean...make 10 of these instead of 2. Doubt, if this works out. But good thing for most people.
Simplicity is always a plus.
@@aliante12si Still works fine for large batches, just use platters of some sort instead of a plates. :) That's what I do and it works phenomenally.
Just your breading method is enough to qualify this video as epic. Thank you!
It really is a great method. Definitely will use it next time for chicken or pork fried cutlets.
This is a game changer
ruclips.net/video/Xm4kVnynufI/видео.html
The man is a treasure. The world needs more people like chef John
I know, right? It took me a few times to not make a huge mess but now it's so much cleaner and way less wasteful.
Your flour/egg/breading technique is game-changer, especially for those of us who only cook for one or two. Thank you Chef John!
I am Milanese and I approve of this recipe preemptively because Chef John can do what he jolly well pleases with Italian food, as can anyone else. Buon appetito!
Bravo !
I really appreciate you saying that, because I always get in so much trouble for breaking the spaghetti for my pasta carbonara with snow peas. 😏
Again "bravo". Your open-minded Italian generosity is a refreshing change from those tradition-bound protesters. They can get tradition from a cook book. C. J. gives a labour-saving original slant on known dishes with delicious results. Cook and eat, I say, cook and eat.
Cheers!
@@notahotshot always use snow peas with carbonara
This recipe is almost exactly the recipe that is in my mother's first cookbook that was published in 1966. Instead of the wine you used we used a white Marsala and finished the sauce with a bit of cream. Always one of my favorite recipes.
Brilliant suggestions. Your mother was Virginia Plainfield? Your friends must've followed you home for after-school snacks!
@@SamCanuck1 Indeed! I was very lucky to be exposed to fine cuisine at a tender age. And my mother still is Virginia Plainfield. I just got back from a visit with my parents. They live 2 minutes away.
You should republish the book in digital form.
@@FTDrake We published a 30th anniversary copy of my mother's second book some years back. It is still available. I am working on a new and expanded book.
That sounds heavenly i must try! 😋
Holy crap, the sifting of the flour is the smartest thing I have ever seen. What the heck!
yea i thought the same lol i feel like a dumba... 😂 doing it wrong for 15 years.
I've wasted so much flour.
I might even try keeping the plastic bag uncut, putting flour into it before inserting and pounding the fillets.
@@lindainparis7349 Try it. Let us know what a disaster that turned out to be.
@@maydaygarden i will !
Genius! I can’t tell you how many times I have given myself club hand with the old three plate station method! “I don’t trust seasoned flour.” Just became my new motto! Lol Beautiful recipe! Thanks Chef!
🤣🤣🤣🤣🤣🤣
I JUST made your chicken marsala from like 14 years ago last night for my recovering vegetarian fiancé (he's never had it before). And what are the odds you put this version out the very next day?!
😂 Recovering Vegetarian! 💕
Sounds cool 😎, hope you’re having a great and blessed day
Love the concept of a 'recovering vegetarian'! 😂😂
People laugh. But it's no joke. Veganism/vegetarianism is a cult.
@@thereccher8746 Not vegan nor vegetarian, but it’s not that serious lol.
Chef John, who you said about seasoning and flouring is the best idea no waste, perfect love the show
You took the words right out of my mouth! All other methods waste so much flour and bread crumbs!
It makes up for that wasted zip top bag.😉
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I love it when chef John says “for those keeping score at home” because yes, John, I am keeping score in bed in my pjs thank you.
The other thing I love about the breading method: keeping your hands relatively clean!
I read that as 'breeding', and was very confused 😕
@@Valkyriee686 breeding can get messy 😂
@@neely8607 you're not wrong 😄
"I can't prove it, but I think it does. When cooking, always follow your intuition" That's so true and relatable. I think everyone has those tricks when cooking, doing things based on feeling and intuition, and it's so human and beautiful. Among the things I like the most about cooking is that it invites you to not only taste, but also touch and smell and feel the food in the process. It makes everything you cook have your own personal touch, based on your unique intuitions :)
Thank you very much for the "sifting flour" tip.
Can't believe that never occurred to me.
Add to that the pouring of the egg directly onto the meat. Yet another dish not needing washing.
The reason that second flip makes the chicken crispier is because unlike deep frying, when you flipped it the first time, that top side had time to air dry and crisp up already, so that second flip and fry was equivalent to a twice fried method hence giving maximum crispiness.
oh.
A lot of Chinese dishes double fry stuff. The double fry is what makes northeastern sweet and sour pork so fantastically crispy.
You just proved chef John’s theory…… which he couldn’t articulate (and neither could I ). Someone has brains !
I was surprised you didn't finish the Marsala sauce with butter to make the sauce more "luxurious." But hey, you are after all the Bob Ross of your Marsala sauce.
Finishing with butter makes sense when the base is just from fond. But since he fried the mushrooms in butter to begin with it doesn't really need more butter to get that flavor and texture. Fresh butter at the end would probably still add some silkiness, but the effect wouldn't be as dramatic as in a steak pan sauce.
Some cream would work well. But it's totally optional.
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It doesn't need butter. It finishes smooth and silky and rich. This particular sauce doesn't need a thing (well.... maybe a little garlic 😉
That's exactly what I was thinking.
I might not like mushrooms, but I am here either way to once again give the like button the ol' tappa tappa.
Well I never hit the like button, don’t click it, if I click it on accident then I’ll click it to again to not the like the video, I hate it when people on RUclips say this brainless thing”please hit the like button and hit subscribe”.
MORGAN
Never did C. J. say that.
Click like if you like, not if you don't.
You are the boss
Of if you give a toss
@@lindainparis7349 I likes it love videos by hand and I never hit the like button, I grew up by not hitting it since April 2010.
I would like mushrooms--the taste is nice--but I can't get behind their texture. Rubbery and slimy. Yuck!
@@AliciaNyblade I taste even better hehe
My teenage kids asked me what I wanted for my birthday dinner. I picked this recipe. IT WAS AMAZING IN SO MANY WAYS! Using the milanese approach really kicked it up!
The first watch, I fell in love, the second watch, I memorized technique & measurements, the third watch, i made it and now my family is asking for seconds!!
Your breading method is pure genius!! Love the idea of not having to throw away unused material. As always, Chef John vids are time well spent.
Chef John, your definitely a classically trained 70's/80's Chef. I can tell. You can't beat the oldies! 😉
To Chef John. Thank you so much for all the amazing dishes you have presented to us. During these times with Rona-19 and severe inflation, making fine fine dishes at home is alive and thriving again to people like you.
Thank you so much.
Sifting the flour on - MIND BLOWN!! How has no one thought of this before?
Made this dish for my husband's birthday and he was VERY happy, so much so, well, we'll just leave it at that!!!
Gotta love Chef John. Every time I try one of his recipes my wife showers me with praise for how "great" of a cook I am.
I am not a professional chef/cook. Like, at all. 😄
But here I have just one really minor nitpick, since I know the origin of the word "pan-ko": パン粉 (Japanese for: bread crumbs) already means "bread crumbs". So when you say "pan-ko breadcrumbs" that is like saying "ATM machine". 😄😄😄
Chef John, you will always be my very favorite chef. I lost count, on how many times I've made your Mushroom Ragout on Garlic Toast, or your chili, Sloppy Joes, or your original Chicken Marsala recipe. You are the best of the best !!!
Of all the variations on the standard three-step method for breading, this might be the best.
Mind Blown. So less messy. This is a game changer.
This looks amazing! Been looking for a date night dinner idea. I believe I just found it.
Good luck 🤞😉
I'm sure you'll get lots of.... Compliments
I’ve made chicken marsala many times for my family. Due to health reasons, my memory isn’t what it was and I skip steps when I make my own recipes. I like to have them on video to guide me so I looked up Chef John’s recipe and saved this in my favs long ago and brought it up last week. Finally got time this evening to make it. Craving satisfied. It’s very similar to mine and So Good! Think I’ll leave the lemon off next time. Made it a bit too tangy for me
The Italian place down the street from my old apartment did their marsala like this. *Chef's kiss 😘*
My theory re: why your flip method works, which is something I think about with pan-seared steaks too: When you're searing the first side, some of the water kinda gets trapped in there because it can't quite bubble its way all the way out as vapor before recondensing back on the meat. But when you flip it over, the hot surface has some time to evaporate the very hot water off a bit (now that it's all exposed), so when you fry on attempt #2 it's no longer having to boil as much water, resulting in more crisp.
I just made this recipe tonight and it was delicious! The Marsala sauce was incredible and I’ll be making it again for all sorts of things. An excellent, pretty easy meal that all my guests raved about.
Just made this tonight and it was so good! First time cooking with wine. Was not disappointed at all. Thanks, John!
I made the sauce last night and just warmed some grilled chicken breast in it, then spooned it over. So delicious!!
Everything about this recipe is perfection. Can’t wait to make it.
How incredible Chef John, thanks for elevating my dinners and enjoyment of food, making great dishes like this accessible and easy to follow - wonderful!
Looks amazing. This mushroom sauce, made with any red wine, and sometimes water instead of stock, is my go to sauce for any occasion. Simply amazing! And I'm pretty sure I learned about it in another Chef John video.
I made this tonight without the sauce (none of your business why!) and it was really good. I need to be a little more aggressive with the seasoning next time but other that that it turned out really well. Super crispy on the outside, very moist and tender inside.
That's what stop me from doing these kind of recipes, so much mess and so much waste but this fixes allllll the problems. You are a revolutionary, Chef John.
That wine looks awfully wet for something that was supposed to be dry.
Lol dad
._.
Groan.
Sighs then groans.
🥁
I made these with boneless thighs and the flavor was out of this world, whole family enjoyed + even people who don´t like chicken that much said it was delicius. So many thanks chef.
Chef John...I made this after watching your video for some friends. Based on their responses, I am going to open up a restaurant and only serve this dish! After dinner, I had my choice of any of the single women (there were none) at the dinner party!
Thanks Chef John I learned something, now I wont be wasting breading using the plate method and less food contamination as well using the tongs as well, Oh John here's one for you using disposable gloves when patting down the panko and parmesan helps with the food contamination but you already knew that.
Made this last night. The results were indeed incredible!! Thanks Chef John!
Going to try this real soon.....love the juxtaposition of the crispy cutlet and the marsala sauce!
“I don’t trust seasoned flour. I never have and I never will.”
Preach.
Seriously, that two plate method for breading is much better than the dip method, I think.
I’ll definitely make this recipe.
Hello hope you’re having a good and blessed day
Oh goodness,dear chef, thank you for your videos.i have enjoyed the information you share so, so much. You always present in a way that builds my confidence to try your recipes.
"when you're cookin, always follow your intuition" is fantastic advice. especially when you're a very experienced professional chef lol. no shade chef john, but i reckon most of our intuitions are gonna be not quite as good as yours mate (which to be fair, is exactly why i watch these videos)
ruclips.net/video/Xm4kVnynufI/видео.html
Mind blown over the flour trick, that sir, is brilliant!!
Great tips no wasted flour and extra plates. Good work old boy!🇬🇧
This recipe is OUTstanding! I made it exactly as described (except for those 2 garlic cloves that somehow got diced and accidentally dropped in for the last 30 seconds of browning the mushrooms) and we loved it. The sauce was wonderful. I had enough for the two of us to toss some pasta in it after I sauced the chicken breast. This is truly delicious food and not at all difficult to make. In addition, that chicken breast technique is super all by itself. The addition of the Parmigiano Reg is amazing! I suspect those babies will occasionally show up without sauce!
Chef John giving the finger to the culinary world w this breading method.
Thank you!!
I fixed this today and my wife proclaimed that it was Company Worthy!!!!! Thanks for the recipe!
I generally avoid recipes that require setting up a breading station. Those are words to fear in a tiny kitchen. It's an issue with little counter space, it's cumbersome, wasteful and I hate having thick, club fingers afterward. And then there's the cleanup before proceeding. But your technique has removed all those obstacles. I can do this, and many more easily now. Thanks for a life changing method!
I hear you. My Parisien kitchen is tiny. I'm now thinking of leaving a big ziplock bag uncut, putting flour in it then pounding the chicken in it, still leaving the first filet in the bag while I pound others.
@@lindainparis7349 Linda, please don't. Pounding the chicken in flour would result in a terrible regret. This would defeat the purpose of the breading, which is to be a light and gentle coat, like one to wear on a cool fall mornng. .Just use one bag to pound an unadorned chicken, pull it out and season. You can't go wrong, with Chef John.🙋🗼
@@maydaygarden I know, I know, that's why I like his channel. And I can imagine the resulting paste if I pound it together.
When I saw the title I said to myself: "He's gone TOO FAR. TOO FAR I TELLS YUH!" But then I was like: 'Chef know what he doin'." And I settled down. This is actually brilliant. Tastes good. I haven't made it, but I have an uncanny ability to taste recipes in my head. Not joking. As long as I've tasted the ingredients. Also having tasted something similar helps. obvs made both.
The breading method is PERFECT for doing one or two items; so much less waste!
Sounds good, You must be a good chef! Hope you’re doing great?
You're an artist
I'm going to give this a try. My kids and grandkids look forward to my attempts at Chef John's recipes. Their favorite is Chicken Paprikash. It'll be interesting to see if this bumps it. You're the chef, so I'll make the salad, but it looks like it would be real good with some pommes frites.
I'm sure Chef John is okay with you choosing your own side dishes, as long as the kids and grandkids get enough greens. :)
@@SomePotato "That's you cooking!"
Perfection in crunch rich sauce. My mouth is watering .
I can only trust this recipe only if it's Chef John preparing it. I'm preparing to succeed at making my favorite dish. Huge fan of Chicken 🐔 Marsala
Two of my absolute favorite dishes of all time combined!
Made it.....what a show stopper!!!! Thanks Chef!
it's 2:30 in the morning, and now I'm hungry
so glad to see you finally update the chicken marsala video! still love the old vids, but this recipe is a classic that everyone should see. I associate marsala wine with foodwishes more than any other single ingredient tbh! (now I'm just trying to provoke the cayenne fans lol)
Great Idea! Thank you John.I like the idea of shaking the flour on. Love your recipes!
I did this last night and I had an issue shopping as I like to call this small town I live in uncultured swine, anyway I couldn't find the wine or sherry, so I had to leave it out, but that's okay as I mixed chicken and beef broth with the mushrooms and it still came out very good, I did however add a step, in a food processor I added panko bread crumbs and freshly grated parmesan cheese and blitz it, came out super fine, but man what a crisp, my family loved it, including the little one who never eats dark gravy, the chicken was so moist juicy and together all was so good. My family responded like your wife Michelle, no words, just lots of Mmmm's noises. Like that scene in what about Bob, okay now imagine 4 people all doing that scene as Bob. I had to make five of these pounded chickens, which the first one was mean, but I decided to give the second one a split and butterfly the rest before pounding, which went faster and more evenly, probably because the chicken meat had somewhere to go when pounding, it made sense to me went faster and worked. The chicken breasts I had where huge very thick, like Godzilla chickens, so it wasn't a true butterfly cut but a slit to help. I am after all the Outer Banks sound of my chicken meat pound. Lol huge portions, very very good super filling and delicious. Thank you Chef John, I also tell folks where I got the recipe from. And share the links, and enjoy the likes!
I have always been annoyed by dishes that involve making something crispy, only to make it soggy before serving it. Thanks, Chef John for validating my pet peeve. :)
Thank you, this was amazing! Your breading method is perfect and the sauce is excellent. We didn’t have Marsala wine so we used a very dry red and it was still so good!
Sir, I have been learning from you for a while, the family could not be happier. I honestly don’t like chicken accept when others make it, or I make either of the dishes you combined. I thank you for your ingenuity and creativity because this just blew my mind and made the menu for tomorrow night.
I don't think I have never made anything that I see on RUclips. But I really enjoy watching it and thinking about doing it. I kind of want to try this one.
Yes, chef John! You did it again!
Chef John at his best!!!!!!
I fixed this for dinner today and it was outstanding! Thanks Chef John!
I made it - the sauce flavored with Marsala wine is amazing!
I had a Pakastani friend who said in his language, those yummy sounds we make are “Hooshbu”. There was a wonderful Pakastani restaurant in SF that he used to take me to named that. One of my favorite words!
Those rubber handle holders are a lifesaver.
Chef John's voice is so soothing, I would literally listen to him narrate how to make an ear wax and drain hair cake just cuz it's him.
My Nonna used to mix the parmesan into the bread crumbs and maybe add a lil parsley. But other than that very similar.
Was skeptical of the Parmesan added on top like that, but I see it turns out beautifully. It really holds the breadcrumbs in place and browns nicely! Can make the stock from the chicken carcass so this is a great meal using a whole chicken, and the extra sauce could be used for a Chicken Chasseur using the legs. Great video, chef John
Use matzoh meal for crunchy breading. Use pancake mix for sweet breading.
“I don’t trust it, I never have and I never will.”
Words of a wise man
ruclips.net/video/Xm4kVnynufI/видео.html
I think I'm the only one who keeps coming back to make a comment. But it's also helped me make notes lol, I found the Masela wine, I have discovered if you are out looking for special items I look at the parking lot of a store to get an idea if they may have fancy ingredients, you know what I mean, lol, so another tip to add a long with the others, BUT to help make this easier at the ponding stage and if you are making more than 2, or 5 like I've done, this time I need to make 10 for dinner tomorrow and I'm preparing this in advanced so I can just take it out and fry it up...anyway the tip:
Butterfly the chicken all the way making one chicken breast become two. This also helps when pounding them flat. Also you might think it will save you the pounding step if you buy the thin cut boneless skinless chicken breast, but it doesn't. First they shrink down and are way too small so unless you want to make a kids version of this...and by skipping the pounding stage, I've found it robs you of that texture and buttery melt in your mouth you get when pounding the chicken, so no on the pre thin cut chicken breasts it's a bad idea. I was told by the family why isn't it as good and why is it so small, so to avoid uncomfortable questions and have sad faces as their owners knew what it's supposed to be like, avoid buying things cut to save a step. But the tips I've listed here between these three comments are golden. My family makes requests for this it's that good. And again here to help if anyone has issues or questions just send them in a reply. Thanks for reading.
SUBSCRIBED!! I had some leftover mushrooms and my hubby (who is subscribed) showed me this video yesterday. I just finished making it and OMG the best!!! Hubby wants me to add it to my "fun" staple dishes. I used regular Italian style bread crumbs and didn't add the lemon (did not have any). Taste was BETTER than restaurant quality! I served it with sauteed yellow and orange bell peppers (also leftovers) and a small mixed greens salad. So good, and easy to make. Thank you and keep up the good work!
Yum! I just made this but I added a little fresh chopped rosemary to the egg wash. Delicious!!
Thank You Sir for using Dry Marsala Wine. It’s a must!! Sweet Marsala is an after dinner drink or used for desserts. Thank You for educating the Masses.
"...she just made noises"! That cracked me up. I'm imagining grunts and snorts.
People, make this dish! It is delicious and the breading technique is great! Serve it with an arugula salad like he says, and if you want a side, mashed potatoes pair well.
My supermarket had buy one get one free for very thin pork cutlets. They were probably only the quarter inch that chef John made the chicken cutlets from. I was looking for a way to make them without having them dry out and be tough. I came across chef John’s chicken marsala Milanese. I decided to try it with my pork cutlets. I was extremely happy with the result! They were tender juicy and full of flavor! They actually did not need to cook as long as the chicken. Maybe two minutes per side. I also had a buy one get one free of mushrooms and just decided to put them all in the sauce. I loved them! Lots of mushrooms bursting with flavor! I will definitely be making this again and looking forward to making the recipe with chicken! Lol P.S. Chef, you really need to try this! 😘
Excellent recipe. What I would recommend is pounding the chicken between two pieces of baking paper instead. Also, I add the salt and pepper before pounding.
Thank you for reducing the waist of the three tier dipping station, I have been doing this for years.
Chef John should be doing audible books. I could listen to him reading anything.
This man has taken short-cuts to a literal art form.
Chef John makes an effort to minimise the number of plates the recipe requires: this is why i hear his voice in my head when cooking most meals
I didn't know where else to turn but to your most recent video to get your attention, but I have a CRISIS!!! I have tasted the most amazing, the most awesome ingredient that I have ever put in my mouth, and you have never once used it in any of your recipes! I am ashamed to admit, but I get 90 percent of my culinary inspiration straight from you and now I feel adrift. I have this wonderful thing that I have some ideas of what potentially to do with it, but no direction.
The ingredient? The caramelized milk solids and sugars left over after making Ghee! Take the best brick roux that you have ever made, and separate out the dark flour flavor and just leave the nutty, sharp, nearly acidic butter flavor with a sweetness from the caramelization. WHAT DO?
I don’t think I’ve ever been this early, but I’m glad I was.
Looks fantastic!
You can wash that zipper bag. A thick freezer bag will last a while for pounding chicken. I have a split one dedicated to using with a meat mallet, and it lasts for many meals before I have to throw it away.
You just flipped wasteful history to the
curb chef John .
I am stoked to have been able to see this .
And yes that chicken
Is delicious right thru
the screen .
Just made it, the family totally enjoyed it! Thank you Chef John!
OMG I'm so making this! I love this dish to begin with, but the minor yet significant changes makes this my new favorite dish! Can I get an AMEN from the congregation?👏👏👏👏👏👏👏
Amen.
Probably going to become my new favourite mushroom sauce.
I am definitely going to use your method for breading fish and chicken. So much cleaner and far less waste.