Get the full recipe here: www.marthastewart.com/331764/chicken-or-veal-parmigiana 00:00 Introduction 00:24 Making chicken cutlets at home 02:32 Breading the chicken 07:56 Frying the chicken 10:37 Preparing to bake 13:02 Bake (375 degrees, 10-15 minutes)
Chef Thomas has the best cooking videos, he's so good about explaining the recipe as well as giving such great tips. Going to be making this one this week for sure! Thank you so much!!! xx
What great timing! I had made this for supper prior to watching this. Pretty much did the same thing only next time I'll sprinkle some parmesan cheese before baking. Love your Kitchen Conundrums videos.
Loved what he said about the cheese. Sometimes it's about knowing what works best . Great recipe, made chicken parm subs the other night and I love adding pepperoncini peppers😋
A tip if you want to use fresh Mozzarella: pre-melt it or melt it separately on a silicon mat or parchment paper. The cheese will reach a critical point wherein moisture separates from the rest of the curd and will evaporate. You can take the remaining curd and brown it on your chicken parm cutlets.
Thomas Joseph, thank you SO much for taking on this conundrum!!! Your results look SO good I could come through the photo to have me a taste!!!!! And may I say, you are THE Most Handsome Man I have EVER seen!!! 🔥🔥🔥🔥🔥🔥🔥🔥❤💛💚💙💜🦄🌈
It appears I've been using too much sauce. I totally agree with salting every layer, for there are few things more flavorless than under seasoned white chicken meat. For that reason, I marinate my cutlets in a simple vinaigrette for a few hours and then blot dry before coating and frying.
People, if you really want crispy parm, don't put sauce in pan, and put the cheese on first, melt it, then ladle a line of sauce vertically down the chicken and cheese. Sprinkle with fresh basil, and yup the cheese prevents the chicken from getting soggy. Any sauce that touches the chicken will sog it out. No sauce in pan, put chicken in pan, put shredded cheese on, throw in oven to melt, take out ladle a LINE of sauce down the chicken, sprinkle with fresh basil, PERFECTION.
Yeah I think I need to unsubscribe for a while. We're basically recycling recipes at this point. There was a breading video a few years back and an eggplant parm video. This is basically just the breading video and then saying bake with red sauce.
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Get the full recipe here: www.marthastewart.com/331764/chicken-or-veal-parmigiana
00:00 Introduction
00:24 Making chicken cutlets at home
02:32 Breading the chicken
07:56 Frying the chicken
10:37 Preparing to bake
13:02 Bake (375 degrees, 10-15 minutes)
This was the most helpful cooking video I have ever watched. So thorough at each step. Thank you!
I made this, it was wonderful! I used panko crumbs and filled the video to a T!
Thank you Thomas, everyone raved about it!
I would love an opportunity to cook with Thomas... he is so knowledgeable
Chef Thomas has the best cooking videos, he's so good about explaining the recipe as well as giving such great tips. Going to be making this one this week for sure! Thank you so much!!! xx
Glad you like them!
...and he's cute!! LOL
Thomas, you are an inspiring teacher. Thank you for sharing your passion through these videos.
I love his chef apron...
Yay! Thomas Joseph is back!
hm - why does this video have so little views? all videos Thomas are worth watching
What great timing! I had made this for supper prior to watching this. Pretty much did the same thing only next time I'll sprinkle some parmesan cheese before baking. Love your Kitchen Conundrums videos.
It turned out Beautifully Fantabulous!!
Cheers! 🥂
Yay! Thank you!
Loved what he said about the cheese. Sometimes it's about knowing what works best . Great recipe, made chicken parm subs the other night and I love adding pepperoncini peppers😋
That looks so delicious 😋 I will try making this recipe. Thank you so much 😊
That looks tasty AND easy. Thanks TJ
Thank you!!!! Watched once and have been feasting since.
Just found you today…I’ve learned a LOT in only 2 tutorial videos. Thank you!
Love this guy....
A tip if you want to use fresh Mozzarella: pre-melt it or melt it separately on a silicon mat or parchment paper. The cheese will reach a critical point wherein moisture separates from the rest of the curd and will evaporate. You can take the remaining curd and brown it on your chicken parm cutlets.
Thomas Joseph I have waited for your take on this!! Nice job!! Very good tip on the mozzarella cheese..
Amazing video!
Looks so amazing! I’m hoping to make this tonight for dinner 😍
Hope you like it!
Thanks 👍 for your beautiful recipes and videos. Greetings from Greece
Store bought cheese is a great idea, I've always use the fresh cheese the chicken be a little to soggy. Thank you Joseph 😉😊
wowww,,realy the best ever!!
Thanks!
Perfect.
Good afternoon, thank you for tips so appreciate it 👌❤
délicieux super like 👍🏻👍🏻👍🏻👍🏻👍🏻
Thomas Joseph, thank you SO much for taking on this conundrum!!! Your results look SO good I could come through the photo to have me a taste!!!!!
And may I say, you are THE Most Handsome Man I have EVER seen!!! 🔥🔥🔥🔥🔥🔥🔥🔥❤💛💚💙💜🦄🌈
Amazing!
My mom puts deli pepperoni under the cheese when she makes it. It’s insanely good
Good
The most decisive actions of our lives are often unconsidered actions.
good video 👍
Thank you 👍
The only thing more delicious than Thomas Joseph’s recipes is… him. 🤩
Thank you for your afford!
yummy
It appears I've been using too much sauce. I totally agree with salting every layer, for there are few things more flavorless than under seasoned white chicken meat. For that reason, I marinate my cutlets in a simple vinaigrette for a few hours and then blot dry before coating and frying.
I would like to add some Basil and Italian Parsley onto the cheese before putting in the oven.
Plz do a video cooking kolaches. The sausage and cheese in a round cylinder shape of dough
So is it necessary to flatten the chicken before any of the cooking or can I just use as they are?
❤❤💓
We call those “milanesas” in Argentina
❤❤💞💓
Can I use a different flour? Cassava, almond, etc?
💞❤❤💓
This is pretty simple to prepare but I’ll watch it anyway - while I finish my taxes. Finally
People, if you really want crispy parm, don't put sauce in pan, and put the cheese on first, melt it, then ladle a line of sauce vertically down the chicken and cheese. Sprinkle with fresh basil, and yup the cheese prevents the chicken from getting soggy. Any sauce that touches the chicken will sog it out. No sauce in pan, put chicken in pan, put shredded cheese on, throw in oven to melt, take out ladle a LINE of sauce down the chicken, sprinkle with fresh basil, PERFECTION.
Yeah, basically don't cook the chicken with sauce. Put it on afterwards, or immediately before serving if you want to put some underneath.
Where are you guys
This restaurant try to sell me a chicken parmesan without the cheese!
*Hey no parm no fowl.*
Please show air frying recipes. ☺
Sir that was not enough cheese. No such thing as too much cheese
He just Over complicated cutting a chicken breast that most people follow this Video.
This Video is talked through too much for the average home cook , and all the waste of leftover breading ingredients are s waste.
Chicken parm is not from southern italy😂. Its all american
Yeah I think I need to unsubscribe for a while. We're basically recycling recipes at this point. There was a breading video a few years back and an eggplant parm video. This is basically just the breading video and then saying bake with red sauce.
Why does every recipe have salt and black pepper? I hate black pepper and most things do not need salt there is already enough salt.
You are the exception not the norm. Most of us enjoy seasoning and flavor
@@BS-pd9hk I can't eat plain food without salt or pepper, especially pasta its a must!
I bet your food tastes great!
Can I freeze the chx after Breaded? Thank you!