I definitely blanked and cut the chicken cutlets AFTER tenderizing. The recipe has always called for slicing and then tenderizing them. Sorry for the confusion lol, this was one of our first videos we filmed so I had a bit on my mind. :) Hope you guys enjoy this one!
I was about to leave a comment saying that I slice mine before tenderizing because it's easier to cut them in half when they're thicker than when they're thin, and it's also easier to tenderize them when they're thinner, but you already addressed that. I make mine the same way. Just found your channel-awesome!
@@Asimplepalate if you’re in a pinch, the best store-bought breadcrumbs are Vigo Italian style. Even if I use those, I also add fresh Parmesan cheese. I also noticed, that you don’t do the chicken super thin. I don’t do that either. My father used to do it like that. And it was just too thin and it would dry out easy. He also liked it well done. So he would leave in the oil longer. He was a butcher, and he was deathly afraid of salmonella. My father and my grandparents were born in Corleone Sicily ! ☮️💜😊
My “new” favorite cooking channel. Such a comforting voice, not too much boring talk, if you know what I mean. Some people talk so much I totally lose interest by the time they “finally” start cooking 🙄. I’m learning a lot too… good explanation of great authentic Italian cooking that I would never have known, being Polish myself 😊
I’m 21 and ik that I should know how to cook but honestly I wasn’t raised with parents who cooked, I’ve always lived off cereal and minute noodles. Thank you for this video, I cooked for my family and they loved it!
I'm so glad to hear you made this for your family! Good for you for learning how to cook on your own! I admire that. :) If you ever have any questions, let me know! Really glad you're family enjoyed it :)
Right ..about don't soak the Chicken with sauce. It degredates all the work you do breading. Pro tip: with the parchment or Film, "Press" the breading into the chicken helps it stay put. I like the way you cook. New Fan of page ! Great Job ! ..it's always constantly learning process. (please don't take offenses. useful criticisms) Try Panko, It's electrically charged (puffed/Airy) Personally, I love the bite crunch...but you do you. Shallow Fry, not Shallow soak. Test the pan with some water splashes on the finger as a gage before oil in the pan. Your making a seal so the moister/juice in the cut doesn't escape. " Great Job Chef "
Thank you for your attention to detail with this classic recipe. I have made this three times, and my family absolutely loves it. I feel like a rock star every time I make it. The only additional step I added was using a baking rack in the oven to keep chicken crispy. I've watched all your videos, and I am making my way through all of your delicious recipes. Thank you for making me look so good in the kitchen! ❤😊
great idea with the baking rack!! I'll do that next time. I've baked the chicken cutlets instead of frying them and they're incredibly crispy! Thanks so much for the support!
I love her pepper grinder. No one here to judge: if you have to use "store bought" crumbs go for it. And it's all about that breading and the Parm cheese IN the breading. Interesting. My mom would do a breaded pork tenderloin--similar to a cutlet (Czech/German thing--she had to cook them like dad's mom did..and she did--old world stuff) delicious. Thank you.
I won't lie im a bit of a simple Palate addict. This lady's recipes just work trust me. I made this Chicken Parmesan Recipe tonight, and my family all recognise her dishes instantly. Bethany jokes at times about always using Parmigiano Reggiano cheese, but in my opinion its what s makes the dish, but please don't use a cheap type. Chris (In UK)
You're the best, Chris! I truly appreciate such kind words and support. Thrilled the recipes have been satisfying your family too💛 I'm all about that Parmigiano too.
This is becoming my favorite cooking channel. I compared this recipe with another very successful channel (not naming it!) and it is made with fresher and healthier ingredients and it even looks better. I'm trying it next week because I have to buy few things.
Means a lot! As I said in the video, not many different ways you can make chicken parm. But quality ingredients and a few tips applied will help set it apart! :) hope you enjoy it.
Wheat germ bread crumbs--so healthy and tasty. Could you show us table setting ideas, such as your rustic pottery plates? If serving a pureed soup, is it okay to put a small bowl of soup next to the dinner plate, and guests eat both at the same time?
I use rubber gloves and only use one hand to dip the chicken. My hubs loves his chicken parm. but he likes it with ham and pineapple. (YES) Pineapple. not traditional, but I am going to make it this way tonight.
I think I’ve overlooked making my own bread crumbs all these years. I need to try this. That’s a serious rolling pin too! Wouldn’t wanna get outta line in your kitchen🤣🤣! Loving the channel , Bethany!
🤣 I'm nice don't worry, but it definitely looks like a baseball bat rather than a rolling pin. And yes, homemade breadcrumbs are so easy and always worth it! Thank you for the support it means a lot💛
So guess what. No flour needed no dredging in egg milk mix either! All i did was tenderize and dip in breadcrubs! U wont believe how simple how delicious and no mess! This i got from IG from an Italian mother! My whole family loves this hack! Youre welcome!
Great recipe! I can’t wait to try your recipes! I just subscribed to your channel! Please don’t change anything about your channel, not the music or your furbaby! ❤❤
It looks amazing! This is the first time I've watched one of your videos. This one came up under my suggested video feed, and I'm really glad I watched this one. It seems that your channel is fairly new, and I just browsed through the uploaded video list. I'm definitely going to be watching the rest of your videos and will be sure to subscribe. I'm so glad I found your channel (or your channel found me since this one came on my feed). :)
Hi Gina, so glad you found me haha:) Yes, we just started 2ish months ago. Grateful for all the new subscribers! I hope you enjoy the recipes and videos! I appreciate the support💛
I'd be fraid I would tenderize the chicken too thin, then to cut it in half would be impossible. I think I would cut the chickens in half first since they're fatter out of the package, then beat the heck out of the chickens to tenderize them. But this is how my mom would bread many meats. Flour, egg, then graded stale bread from an old loaf of Italian bread/ We too never bought ready made breadcrumbs, and that's the best way. Oh, and by the way,,, THUMBS UP!!! PEOPLE, DON'T FORGET TO GIVE THIS GAL A THUMBS UP FOR HER HARD EFFORTS IIN PREPARING THIS VIDEO WHETHER YOU MAKE IT OR NOT. IT JUST TAKES A SECOND TO HIT THE THUMB, AND THAT'S WHAT SHE IS TRYING TO ACCOMPLISH ALONG WITH PROVIDING YOU AN EASY WAY TO MAKE A CHICKEN DISH FOR YOUR FAMILY.
Glad to hear your mom did similar! I don’t typically have to worry about pounding mine too thin because they already pretty thick. But you can slice them before pounding! And thanks so much for the support 💛
If I’m trying to reduce carbs, you suggest using almond flour and using ground pork rinds that are ground up instead of breadcrumbs? Most breadcrumbs are high and carbs I have noticed. Thank you.
absolutely! That will work fine :) You could bake the cutlets (its in the recipe card notes) and then this will cook them thoroughly all the way through and make it faster. Not to mention, the crust is way crispier when you bake them!
I am a novice and want to make this for my boys. When you mention using bread, I am confused. Did you take bread and somehow crush it down to breadcrumbs? I'm lost there a bit, thank you.
@@treehousesd sorry for the confusion! in the recipe post it will link to my homemade breadcrumbs and show you how to make them. I toast them, then blend them in a blender :)
Just came across this video and you, on YT. I like Chicken Parmesan. I also like Chicken Piccata and Chicken Marsala and Chicken Francaise. Have you done videos of these?
I’ve been making this almost exactly the same, but I don’t know how to make my own breadcrumbs. Maybe a RUclips short to show us your way? Also, I had before just cooked the chicken in the pan and didn’t just brown and bake in the oven, so I’m definitely going try it your way.
I will definitely show how to make breadcrumbs, most likely in my eggplant parmesan video! I have a tutorial on my blog :) asimplepalate.com/blog/how-to-make-breadcrumbs/
I mentioned it in my comment at the top of the video, but I blanked and did it in reverse. Sorry for the confusion! Slice it into cutlets first, then pound :)
I would butterfly (split) the chicken before pounding. It works a little better. Just be careful when pounding so you don't make it too thin. You can do the same thing with veal. Before the sauce part, the same process can be used for picata, marsala, etc.
Your dishes look delicious. You say that they are American - Italian dishes. I am from Toronto, Ontario, Canada. Do you have any Canadian - Italian dishes that I can try here in Canada?
Hi Bethany My youngest daughter rang tonight in a bit of a panic, she is having her new neighbours around for dinner tomorrow night, to which she asked them do they have a favourite meal. Both said they loved Chicken Parmesan, to which I remembered this recipe from 7 months ago, so passed it on to her. Twenty minutes later she rang back as she had been asked to cover the Emergency dental cover between 8am and 1pm tomorrow (she is a Dentist I may of said) and could I buy the ingredients and get some nice wine, as she won't have time. Well Mam and dads always help when they can, so I have given her two bottles of of Orin Swift Machete, a 2020 Californian red, and two bottles of Hudson Chardonnay a very nice 2021 Californian white, out my own cellar, and will pick the ingredients up in the morning. Will let you know how it go's for her. Chris.
I'm honored you chose my recipe, Chris! You sound like the ultimate dad jumping in to help her. She's quite blessed to have you! And I really hope it all works out :) You might have to make a little extra for yourself. It's worth it! Cheers, and I hope you are enjoying the start of your New Year, even if it's a little quieter than usual!
Hi Sharon, all this information can be found on my website. It's hard for me to mention all those little details, but how to freeze this can be found on my website! asimplepalate.com/blog/chicken-parmigiana/
yes! a lot of people tenderize after slicing. I just do it before! And I used a cast iron skillet (this one c.c8.io/jydy2uI) but you can use a stainless steel one too!
I like veal parmesan better then chicken I would side that with baked ziti and put heated marinara sauce into a gravy boat to serve as a dressing once plated. Two other good sides is lasagna or spaghetti. I like enough sauce th really give a good coating.
If I have homemade on hand I use my San Marzano tomato sauce asimplepalate.com/blog/san-marzano-tomato-sauce/ But if I don’t have homemade sauce on hand, I like Rao’s or Victoria for store-bought!
I have a post for how to make breadcrumbs on my blog - asimplepalate.com/blog/how-to-make-breadcrumbs/ but we will include this in our eggplant parmesan video (coming soon!)
The best place to shop for anything for the kitchen is a thrift store. (especially in an area where rich people throw out that they consider junk. lol)
I definitely blanked and cut the chicken cutlets AFTER tenderizing. The recipe has always called for slicing and then tenderizing them. Sorry for the confusion lol, this was one of our first videos we filmed so I had a bit on my mind. :) Hope you guys enjoy this one!
good point, cut while thick then tenderize!
i liked your channel and clear explanation :) Reno from Montreal Canada
I'm in my 70s & always cooked from scratch. Your recipes add a whole new level of flavor compared to how I was taught. You've made me a better cook. 😀
@@lectrickitty6571 that’s so sweet💛 thank you for sharing such kind words! I truly appreciate it! 🥰
I was about to leave a comment saying that I slice mine before tenderizing because it's easier to cut them in half when they're thicker than when they're thin, and it's also easier to tenderize them when they're thinner, but you already addressed that. I make mine the same way. Just found your channel-awesome!
yes!! I just totally didn't do that when I did the video. Big oops 😂
Italian cooking is about the food but, we know it's really about family! Thank you!
Agreed 💛
@@Asimplepalate if you’re in a pinch, the best store-bought breadcrumbs are Vigo Italian style. Even if I use those, I also add fresh Parmesan cheese. I also noticed, that you don’t do the chicken super thin. I don’t do that either. My father used to do it like that. And it was just too thin and it would dry out easy. He also liked it well done. So he would leave in the oil longer. He was a butcher, and he was deathly afraid of salmonella. My father and my grandparents were born in Corleone Sicily ! ☮️💜😊
My “new” favorite cooking channel. Such a comforting voice, not too much boring talk, if you know what I mean. Some people talk so much I totally lose interest by the time they “finally” start cooking 🙄. I’m learning a lot too… good explanation of great authentic Italian cooking that I would never have known, being Polish myself 😊
This really means so much! I am a talker lol so hopefully it's all helpful💛 Thanks so much for the support!
She is amazing better start with more recipes love ❤
Your kitchen is amazing!
I’m 21 and ik that I should know how to cook but honestly I wasn’t raised with parents who cooked, I’ve always lived off cereal and minute noodles. Thank you for this video, I cooked for my family and they loved it!
I'm so glad to hear you made this for your family! Good for you for learning how to cook on your own! I admire that. :) If you ever have any questions, let me know! Really glad you're family enjoyed it :)
Brings back memories watching my mom and my aunts. Nothing like good old home cooking. It goes right for your heart . ❤️🙏🇺🇸 . BOBBY R .
Love to hear it, Bobby! I couldn't agree more. There's nothing like it💛
Right ..about don't soak the Chicken with sauce. It degredates all the work you do breading.
Pro tip: with the parchment or Film, "Press" the breading into the chicken helps it stay put.
I like the way you cook. New Fan of page !
Great Job ! ..it's always constantly learning process. (please don't take offenses. useful criticisms) Try Panko, It's electrically charged (puffed/Airy) Personally, I love the bite crunch...but you do you.
Shallow Fry, not Shallow soak. Test the pan with some water splashes on the finger as a gage before oil in the pan. Your making a seal so the moister/juice in the cut doesn't escape.
" Great Job Chef "
oh I agree, I am always learning and watching videos, reading. We can all grow and learn with cooking :) love the tips!
I'm Irish and Italian ..so I tend to beat myself up ..a lot. But that's just me.
I'm feeling much better now, thanks for asking.
Next time I'm making Parm I'm using this recipe. It looks fab, can't wait to try for Sunday dinner.
Love to hear it, I hope you enjoy it when you try it!
Excellent! Great recipe & easy to follow instructions. Love it. Will be on my plate this weekend.
I appreciate hearing that:) I hope you enjoy the chicken parm this weekend!
Great new cooking channel, Bethany! And I love that you have recipes to save and print on your blog. Brava!
I appreciate it so much!! Thank you💛
My favorite new cooking channel. Can’t wait to see all the recipes
I appreciate it so much 💛
Thank you for your attention to detail with this classic recipe. I have made this three times, and my family absolutely loves it. I feel like a rock star every time I make it. The only additional step I added was using a baking rack in the oven to keep chicken crispy.
I've watched all your videos, and I am making my way through all of your delicious recipes.
Thank you for making me look so good in the kitchen! ❤😊
great idea with the baking rack!! I'll do that next time. I've baked the chicken cutlets instead of frying them and they're incredibly crispy! Thanks so much for the support!
Ahhh man, looks fantastic, you made my mouth water. I want some.
I love her pepper grinder. No one here to judge: if you have to use "store bought" crumbs go for it. And it's all about that breading and the Parm cheese IN the breading. Interesting. My mom would do a breaded pork tenderloin--similar to a cutlet (Czech/German thing--she had to cook them like dad's mom did..and she did--old world stuff) delicious. Thank you.
Thanks so much! And store-bought breadcrumbs are never frowned upon here:) breaded pork cutlets sound delicious!
I won't lie im a bit of a simple Palate addict.
This lady's recipes just work trust me.
I made this Chicken Parmesan Recipe tonight, and my family all recognise her dishes instantly.
Bethany jokes at times about always using Parmigiano Reggiano cheese, but in my opinion its what s makes the dish, but please don't use a cheap type.
Chris (In UK)
You're the best, Chris! I truly appreciate such kind words and support. Thrilled the recipes have been satisfying your family too💛 I'm all about that Parmigiano too.
Definitely making this soon😊
So glad to hear it!
🔥🔥🔥 Videos and recipes just keep getting better!
you're so sweet!! Thank you Jenn:)
This is becoming my favorite cooking channel. I compared this recipe with another very successful channel (not naming it!) and it is made with fresher and healthier ingredients and it even looks better. I'm trying it next week because I have to buy few things.
Means a lot! As I said in the video, not many different ways you can make chicken parm. But quality ingredients and a few tips applied will help set it apart! :) hope you enjoy it.
I tried this!! Delicious. You can cut with your fork, so tender. I did buy the parmigian reggiano which made all,the difference. Thank you
Kim, I'm so glad to hear that!! And Parmigiano makes a lovely difference. Thank you for sharing:)
Thank you. Here in Chi. we had Gonnella bread crumbs "back in the day."
Great Chicken Parm😊
Merry Christmas to you and your family Sweetheart ❤❤❤❤❤❤
Thank you, bob! Merry Christmas to you!
Oh my Lord! Your channel will blow up with vids like this! Amazing!
That means a lot 💛 thank you so much!
This is such an amazing dish. Looks so delicious. Thanks for sharing
Beautiful lady, wonderful presentation, delicious food ❤❤❤❤
Thank you so much💛 I truly appreciate it!
I enjoy watching your videos. They are excellent. Thank you .
I appreciate it so much!
Gotta have this over spaghetti. Anything Italian is my favorite.
I can't believe you only have 609 subscribers! This is already promising to be a great cooking chanel.
That means a lot, Tony. Thank you for the support and kind words!
I totally agree and just discovered her
All I can think of is what would happen if I tried to cook while wearing white. L O L. Can’t wait to try this recipe!
hahaha I know!! I wasn't even thinking and then was like wow, this could've been bad lol
@@AsimplepalateI worried like an anxious grandmother the whole video!
Love all the recipes. Looking at a pasta machine to make fresh paste to company the sauces
Your food looks so delicious and you make it look so easy,I must try it!
I really appreciate it! 😊
These look delicious
I’m from Sydney Australia and just found you. Thank you so much. Thoroughly enjoy your recipes. Will be making this tonight for my family.
so happy to have you, I hope you enjoy the recipe!! And thanks for the support!
I have read that self rising flour is good for breading meats because it makes the coating fluffier when it cooks.
Great to know!
Yes. My girlfriend taught me that !
Looks delicious 😋
Wheat germ bread crumbs--so healthy and tasty. Could you show us table setting ideas, such as your rustic pottery plates? If serving a pureed soup, is it okay to put a small bowl of soup next to the dinner plate, and guests eat both at the same time?
This might be my next challenge. I always wanted to make chicken parmesan.
I use rubber gloves and only use one hand to dip the chicken. My hubs loves his chicken parm. but he likes it with ham and pineapple. (YES) Pineapple. not traditional, but I am going to make it this way tonight.
I think I’ve overlooked making my own bread crumbs all these years. I need to try this. That’s a serious rolling pin too! Wouldn’t wanna get outta line in your kitchen🤣🤣! Loving the channel , Bethany!
🤣 I'm nice don't worry, but it definitely looks like a baseball bat rather than a rolling pin. And yes, homemade breadcrumbs are so easy and always worth it! Thank you for the support it means a lot💛
😅😂👍
So guess what. No flour needed no dredging in egg milk mix either! All i did was tenderize and dip in breadcrubs! U wont believe how simple how delicious and no mess!
This i got from IG from
an Italian mother!
My whole family loves this hack! Youre welcome!
Great recipe! I can’t wait to try your recipes! I just subscribed to your channel! Please don’t change anything about your channel, not the music or your furbaby! ❤❤
I really appreciate it a lot💛 we don’t plan on changing anything and Hudson will continue to make his appearances☺️
Ok, I am totally in love ❤. Oh, and I like the cooking instructions and recipes, too! 👍
Thanks so much for the support!
Geez that looks just delicious! Great video.
Thank you so much!
It looks amazing! This is the first time I've watched one of your videos. This one came up under my suggested video feed, and I'm really glad I watched this one. It seems that your channel is fairly new, and I just browsed through the uploaded video list. I'm definitely going to be watching the rest of your videos and will be sure to subscribe. I'm so glad I found your channel (or your channel found me since this one came on my feed). :)
Hi Gina, so glad you found me haha:) Yes, we just started 2ish months ago. Grateful for all the new subscribers! I hope you enjoy the recipes and videos! I appreciate the support💛
Eggplant Parm is another one of my favorites . I’d love to see your recipe. 🍝🍝 🥗🍻
Did the recipe video for that here :) ruclips.net/video/RYpHRkRM7eM/видео.htmlsi=2n5b2BSOFysd6A1L
Can I prep this and put it in fridge before putting it in the oven?
Can you please explain or demonstrate how you make home made bread crumbs? Thanks!
yes! I will do a short about that. But in my eggplant parmesan video I show how I do it :)
I'd be fraid I would tenderize the chicken too thin, then to cut it in half would be impossible. I think I would cut the chickens in half first since they're fatter out of the package, then beat the heck out of the chickens to tenderize them. But this is how my mom would bread many meats. Flour, egg, then graded stale bread from an old loaf of Italian bread/ We too never bought ready made breadcrumbs, and that's the best way. Oh, and by the way,,, THUMBS UP!!! PEOPLE, DON'T FORGET TO GIVE THIS GAL A THUMBS UP FOR HER HARD EFFORTS IIN PREPARING THIS VIDEO WHETHER YOU MAKE IT OR NOT. IT JUST TAKES A SECOND TO HIT THE THUMB, AND THAT'S WHAT SHE IS TRYING TO ACCOMPLISH ALONG WITH PROVIDING YOU AN EASY WAY TO MAKE A CHICKEN DISH FOR YOUR FAMILY.
Glad to hear your mom did similar! I don’t typically have to worry about pounding mine too thin because they already pretty thick. But you can slice them before pounding! And thanks so much for the support 💛
If I’m trying to reduce carbs, you suggest using almond flour and using ground pork rinds that are ground up instead of breadcrumbs? Most breadcrumbs are high and carbs I have noticed. Thank you.
You could use almond flour, and you can also really reduce the breadcrumbs and mostly use parm:)
Fantastical ! 😀😀😀😀
Hi, can you premake the cutlets then just bake with the cheese and sauce at the last minute?
absolutely! That will work fine :) You could bake the cutlets (its in the recipe card notes) and then this will cook them thoroughly all the way through and make it faster. Not to mention, the crust is way crispier when you bake them!
Can I prep this by putting in the fridge after frying it up? And then not put it in the oven right away? Or would it make it soggy 🤷♀️
It should be fine, it can always crisp in the oven. But the best way is to brown it first, refrigerate it and then bake it when you're ready!
This is a really nice channel. If you could tell us the oven temperature at the beginning of the videos, that would be great! 👆 👏
I typically do, not sure how I forgot it in this video!
I am a novice and want to make this for my boys. When you mention using bread, I am confused. Did you take bread and somehow crush it down to breadcrumbs? I'm lost there a bit, thank you.
@@treehousesd sorry for the confusion! in the recipe post it will link to my homemade breadcrumbs and show you how to make them. I toast them, then blend them in a blender :)
Thanks...
Just came across this video and you, on YT. I like Chicken Parmesan. I also like Chicken Piccata and Chicken Marsala and Chicken Francaise. Have you done videos of these?
Yum - you make it looks SO easy and can't wait to try again :)
your Mom's potholders 😂
lol I cant with the potholders. And thank you:)
I’ve been making this almost exactly the same, but I don’t know how to make my own breadcrumbs. Maybe a RUclips short to show us your way? Also, I had before just cooked the chicken in the pan and didn’t just brown and bake in the oven, so I’m definitely going try it your way.
I will definitely show how to make breadcrumbs, most likely in my eggplant parmesan video! I have a tutorial on my blog :) asimplepalate.com/blog/how-to-make-breadcrumbs/
Nice one. Thanks!
This looks delicious!
Just a quick question, why pound the chicken before you butterfly it.
Thought it would be easier to halve the chicken first then give it a bang?
I mentioned it in my comment at the top of the video, but I blanked and did it in reverse. Sorry for the confusion! Slice it into cutlets first, then pound :)
Perfect weekdays dinner😊
it is!
Greetings from Houston TX! 🌻 Very nicely done!
Thank you so much for watching!
I would butterfly (split) the chicken before pounding. It works a little better. Just be careful when pounding so you don't make it too thin. You can do the same thing with veal. Before the sauce part, the same process can be used for picata, marsala, etc.
I mentioned in the top comment, I accidentally pounded it before slicing. I don't typically do that :)
Going to make this tonight!
I hope you enjoy it!
THIS IS AWESOME MY DEAR!! JOB WELL DONE..
means so much, thank you!
I made your meatballs for the 1st time . Loved them . Wife enjoys my cooking lol
wonderful, steve! So glad your wife is enjoying your cooking, that's what it's all about lol
I love your recipes. What is the squeeze bottle of olive oil that you use?
Thanks so much, Chris! It’s Graza :) love using their olive oil “Sizzle” for cooking oil!
Your dishes look delicious. You say that they are American - Italian dishes. I am from Toronto, Ontario, Canada. Do you have any Canadian - Italian dishes that I can try here in Canada?
Italian/Canadian butter tarts?
Sounds delicious.
How do you make the sauce for the chicken, or what kind of sauce for the chicken do you buy, at the store?
You can use our San marzano tomato sauce (we have a video for that too) but here is the recipe link asimplepalate.com/blog/san-marzano-tomato-sauce/
I love how you say sauce. :)
ME TOO..TOO SEXY HAHAHA
I like the pan yiu cooked the chicken in. What's the brand?
Hi Sandra, yes, it's my Staub! I absolutely love them. Here is the link! c.c8.io/jydy2uI
As he said delusion and so good.👍
Thank you for the wonderful recipe. Will try. I subscribed!!! : )
Thanks so much!! so happy to have you here!
Hi Bethany
My youngest daughter rang tonight in a bit of a panic, she is having her new neighbours around for dinner tomorrow night, to which she asked them do they have a favourite meal.
Both said they loved Chicken Parmesan, to which I remembered this recipe from 7 months ago, so passed it on to her.
Twenty minutes later she rang back as she had been asked to cover the Emergency dental cover between 8am and 1pm tomorrow (she is a Dentist I may of said) and could I buy the ingredients and get some nice wine, as she won't have time.
Well Mam and dads always help when they can, so I have given her two bottles of of Orin Swift Machete, a 2020 Californian red, and two bottles of Hudson Chardonnay a very nice 2021 Californian white, out my own cellar, and will pick the ingredients up in the morning.
Will let you know how it go's for her.
Chris.
I'm honored you chose my recipe, Chris! You sound like the ultimate dad jumping in to help her. She's quite blessed to have you! And I really hope it all works out :) You might have to make a little extra for yourself. It's worth it! Cheers, and I hope you are enjoying the start of your New Year, even if it's a little quieter than usual!
You, my friend are an all some cook.
Appreciate it!
Could you please mention if you can freeze whatever you are making?
Hi Sharon, all this information can be found on my website. It's hard for me to mention all those little details, but how to freeze this can be found on my website! asimplepalate.com/blog/chicken-parmigiana/
Your mom sounds amazing. Not only did she teach you how to cook amazing, but she also thrifts.
i THINK YOU BEAT THAT CHICKEN ENOUGH. INTERESTING POST.
Add somehow you manage to not splatter marinara on that nice white sweater. Making this right now !
I hope you enjoy it!! :) Yes I surprised myself wearing that white sweater lol
Hello , how many eggs did you use ?
three! :)
Thank you , loving you channel
Is that a non stick pan that you cook the chicken in ? Enjoyed the meatball video.
Can you tenderize after you slice the chicken breast ?
yes! a lot of people tenderize after slicing. I just do it before! And I used a cast iron skillet (this one c.c8.io/jydy2uI) but you can use a stainless steel one too!
Shared and saved. Excellent channel.
Thank you so much!
I like veal parmesan better then chicken I would side that with baked ziti and put heated marinara sauce into a gravy boat to serve as a dressing once plated. Two other good sides is lasagna or spaghetti. I like enough sauce th really give a good coating.
PARMIGIANO!!!
You do a lot of amauture moves while you are cooking!!
I'm just a home cook so...
I think I'm watching the next Julia Childs. great work
This means a lot. I know I am certainly not her, but truly I take this to heart. Thank you so much 💛
You are a brave soul. I see you wear white while cooking. lol. I would be wearing a good helping of the sauces! Great videos
I’m shocked I haven’t had splattered food on my clothes thus far😅
😂
Rolling pin..you mean baseball bat?? 🙈 I could truly have this every day, it's so good.
lol it really looks like a baseball bat
I confirm that it is a bat Drew!!
@@FeastandFarmCooks 😂
What sauce do you like to use ?
If I have homemade on hand I use my San Marzano tomato sauce asimplepalate.com/blog/san-marzano-tomato-sauce/
But if I don’t have homemade sauce on hand, I like Rao’s or Victoria for store-bought!
@@Asimplepalate I love this channel. Thank you
You talk about homemade bread crumbs. Is there a special way you do the bread crumbs?
11:32
I have a post for how to make breadcrumbs on my blog - asimplepalate.com/blog/how-to-make-breadcrumbs/ but we will include this in our eggplant parmesan video (coming soon!)
recipe please that can be printed?
I always link it in the description, here’s the link and yes there’s an option to print :) asimplepalate.com/blog/chicken-parmigiana/
@@Asimplepalate thank you. sorry, i missed it. appreciate it
I like how careful you are when cutting meat using a twongs
I'd wear an apron if I were you. Looked delicious. Food looked good too lol
Been making chicken parm wrong this entire timeeeee 😅 this looks great and simple. Think you need to invite some other taste testers 👁️💅👹
hahah all good - now you know! Auditions for taste testers coming soon ;)
How to make chicken parmesan sauce,
asimplepalate.com/blog/san-marzano-tomato-sauce/ - here's the sauce recipe!
The best place to shop for anything for the kitchen is a thrift store. (especially in an area where rich people throw out that they consider junk. lol)
haha this is true!
It’s a very old Italian recipe
Very popular bin every restaurant they call /Parma /
Fillet must be thick and juice
Love that you put the Parm in the breadcrumbs. Also, would you marry me?