I keep recommending your channel to my friends who love food and EVERY SINGLE ONE has commented on your originality. Keep doing what you’re doing! Lots of love 💕
Me: I hate capers. Him: So I really like capers... Me: Capers it is. PS I’m vegetarian but I can’t help but keep watching so I can cook for my loved ones.
Asia A, vegan here. You can do the same thing with nice thick slices of portobello mushrooms. Sauté them, then do the sauce. Thicken the sauce with cornstarch, or make a roux in the pan in which you sauté the mushrooms.
Asia A: put the capers into a fine mesh sieve and rinse them under cold running water for about a minute. Most people who don't like capers are reacting to their saltiness rather than their actual flavor. I think you'll notice a *HUGE* difference this way. Also, if you eat fish, this sauce is absolutely wonderful on something that's delicate and flaky, like sole or skate. You'd follow the same procedure to cook the fish.
dont know if you guys gives a damn but if you are stoned like me during the covid times you can watch pretty much all the latest series on instaflixxer. I've been watching with my brother recently :)
It is important to season any meat before the dredge because the season IN the dredge is so diluted by the flour. In fact, I skip seasoning the dredge entirely (some exceptions are for spicy fried chicken or when you have a breading station set up, but you still want to season any protein). I am so glad you mentioned it.
In a villa outside of Tuscany. Visiting all the way from Alaska. Made this for dinner tonight. It was Amazing, as are all of your recipes. Thanks for all of the amazing content!
Your knife skills are on point 🔪 it makes me wanna be a better cook. I love watching your vids. My husband loves the recipes and I’m sure this will be no different. Thank you for your work!
I'm telling you right now nobody can top my chicken picatta. Incredible. With some roasted cubed potatoes and roasted brussel sprouts. I don't submerge my chicken in the sauce though, I simply spoon the sauce over the chicken when playing. Keeps chicken crispy and perfect. I also go with egg wash and bread crumbs after the flour on my chicken. And i use a roux to thicken my sauce a touch and dont use wine. It may not be classic Picatta but its the best version ive ever had. My sauce is simply a roux with garlic, chicken stock stirred in, followed by lemon juice, a bit of zest, capers, and a touch of the caper liquid(s+p too of course). It's simple but I'm telling you it's absolutely incredible.
Made this tonight , awesome ,going on the regulars list . Thanks for the hard work and great vid brother , you going places . Love your cooking and your channel. Best on tube
I love capers, I just made grilled monkfish with a lemon, leek and caper sauce yesterday. I absolutely love his description of them in this video! I will be using that to explain capers the next time that I need to convince someone in my life to try them! :)
As always Steve, totally awesome. The beauty of cooking Italian style is simple prep with the best ingredients you can get, and with the most sensitive technique. Your chicken piccata defines that totally. Bravo! PS: I prefer a shorter pasta to go with this, like a penne regate or even radiatore to pick up the sauce better.
@@nicolaurso6382 Ed era quello che intendevo io. Forse mi sono espresso male , ma non era per la piccata, ma il dover mangiare della pasta con il pollo.
I would love a video on the different oils you use for cooking (just like the one you made for salt). Good job on all of your videos, it's a treat to be able to follow you :)
Love your recipes man. Haven't tried a lot of them, BUT, the simplicity means that you don't have much to hide behind. Everything has to be made really well. With practice you make every little element better and create an understanding to why the different components are necessary. Keep uploading that great stuff. Lots of love from Sweden.
Steve, I was wondering if you could tackle the West African staple "jollof rice". It is to that region what BBQ is to the south US. Songs have been written about it, wars have been settled over it. I just can never seem to get the rice right.
Yo, i'm making your cacio e pepe and then the chicken Piccata for an Italian lady from Napoli tomorrow night, I must be mad, but your videos are tremendous, I feel I can do it
New subbie here. I see that you’re using a stainless steel pan. Can you please do a video on how to season these? I purchased one and thought id seasoned it. But when I tried fry some chicken, the the pan turned black... best channel on youtube!
No flambe in my kitchen... wife wanted to try the fancy induction stoves... they suck! I will try to cook this outside on the grill tonight. I like flames.
Great video! Do you recommend using a light olive oil for pan frying? I noticed that the olive oil you used in this video looks different from the one you keep in the glass container.
Regular olive is fine, not extra virgin although as an Italian, I do cook with extra virgin sometimes when I’m not teaching. Grape seed oil and avocado oil are better for cooking at high temps though
In general broth with a splash of the corresponding vinegar (white wine vinegar for this, with chicken broth). Wine really makes this sauce though. If it’s not a religious prohibition I would use the wine.
This is my meal train speciality now. The last family I cooked this for enjoyed it. Their young son said it was “bussin’ “
The highest of compliments 😂
I remember early this year you looked like you weren't getting that much sleep, glad to see you looking healthier.
My dad used to make this. And chicken cacciatore as well. He was a good cook. You have brought back nice memories of my dad for me.
I keep coming back to this recipe - its one of my favorites. We make this once every week or so. Delicious, light, flavorful.
I keep recommending your channel to my friends who love food and EVERY SINGLE ONE has commented on your originality. Keep doing what you’re doing! Lots of love 💕
Best channel for beginners!
Thank you
Mihai Alin best channel for men women and children everywhere!
Best channel for anybody , 💯 real .
I've been cooking for 10+ years - learning lots of new stuff here
I've been cooking for almost 50 years, and I learn a lot from this channel. Thank you.
Me: I hate capers.
Him: So I really like capers...
Me: Capers it is.
PS I’m vegetarian but I can’t help but keep watching so I can cook for my loved ones.
Asia A, vegan here. You can do the same thing with nice thick slices of portobello mushrooms. Sauté them, then do the sauce. Thicken the sauce with cornstarch, or make a roux in the pan in which you sauté the mushrooms.
roux I feel would be better than just adding straight corn starch
Asia A: put the capers into a fine mesh sieve and rinse them under cold running water for about a minute. Most people who don't like capers are reacting to their saltiness rather than their actual flavor. I think you'll notice a *HUGE* difference this way.
Also, if you eat fish, this sauce is absolutely wonderful on something that's delicate and flaky, like sole or skate. You'd follow the same procedure to cook the fish.
As it should be …
dont know if you guys gives a damn but if you are stoned like me during the covid times you can watch pretty much all the latest series on instaflixxer. I've been watching with my brother recently :)
Watching the butter melt into the sauce made me hungry....❤️
My mouth watered just thinking about it
Beurre Monté FTW
It is important to season any meat before the dredge because the season IN the dredge is so diluted by the flour. In fact, I skip seasoning the dredge entirely (some exceptions are for spicy fried chicken or when you have a breading station set up, but you still want to season any protein). I am so glad you mentioned it.
In a villa outside of Tuscany. Visiting all the way from Alaska. Made this for dinner tonight. It was Amazing, as are all of your recipes. Thanks for all of the amazing content!
Glad to see your channel grow, especially with some well produced renditions of the basics.
I was going to make this today but decided not to. Glad I didn’t. I’ll make your version tomorrow thank you!! 👍🏼
It was meant to be
kiana vasquez how was it?
I made this today...so good!! I'm glad I found your channel!
Just eating this. Blows my mind. Wife craves for more. What shall I say? Best cooking channel ever.
I absolutely love your channel, the way you present and explain recipes it's extremely well done and super inspiring :) Keep on delivering!
I've recently been making Chicken Piccata and I serve it with roasted asparagus and a very good orzo - it's the PERFECT Summer dinner!
i’mma start saving these to form a little library, let’s go
I would serve this with orzo parmesan and lemon zest oh yes this week for sure
Yummy
Love chicken piccata. It was one of the first dishes I learned to cook. Thanks for sharing!
Your knife skills are on point 🔪 it makes me wanna be a better cook. I love watching your vids. My husband loves the recipes and I’m sure this will be no different. Thank you for your work!
Beautifully simple and made to look easy. Thank you sir
I just found your cooking channel and love your style and recipes so far. New subscriber!
This receipe is just delicious! Buttery and tender. Thanks from Québec!
Ughhh I made chicken and mushrooms last night but had everything to make this. This came up on my recommended today and now I'm jealous.
I made this the other day. Love love it
Beautiful dish ! I love the presentation as always . You could tell by your eyes that you work your ass off to make these dishes what they are.
Dude this channel deserves so much more love ARGH ITS SO PLEASING TO WATCH JEKDKSKD
How did I just discover this channel. You make one of the best quality cooking videos!
I'm telling you right now nobody can top my chicken picatta. Incredible. With some roasted cubed potatoes and roasted brussel sprouts. I don't submerge my chicken in the sauce though, I simply spoon the sauce over the chicken when playing. Keeps chicken crispy and perfect. I also go with egg wash and bread crumbs after the flour on my chicken. And i use a roux to thicken my sauce a touch and dont use wine. It may not be classic Picatta but its the best version ive ever had. My sauce is simply a roux with garlic, chicken stock stirred in, followed by lemon juice, a bit of zest, capers, and a touch of the caper liquid(s+p too of course). It's simple but I'm telling you it's absolutely incredible.
Making this for my mother tonight. I love your recipes and how you present them. I have no problem with the cutting board eating either😀
I like this well done Italian American recipes. Just never found a good Italian American restauran.
Another awesome video, thank you! I love your style of cooking, you make it look so easy!
You are literally a rock star 😝
Been here since 29K. Keep it up! Love the show.
My man!
One of my favorites! This and chicken francaise are my absolute favorites!
Made this tonight , awesome ,going on the regulars list . Thanks for the hard work and great vid brother , you going places . Love your cooking and your channel. Best on tube
Delicious. Thanks for the recipe, Stephen.
Great video.
One of my top five favorite meals.
You nailed it!!!!
thank you! Gonna cook this right now
makeing this tonight.. Liverpool England... my first recipe off you I'm trying so wish me luck 😂😂
The music is amazing!!! 💕💕
Great recipe and efficient presentation, appreciate your time! This meal was a hit at home.
I love capers, I just made grilled monkfish with a lemon, leek and caper sauce yesterday. I absolutely love his description of them in this video! I will be using that to explain capers the next time that I need to convince someone in my life to try them! :)
As always Steve, totally awesome. The beauty of cooking Italian style is simple prep with the best ingredients you can get, and with the most sensitive technique. Your chicken piccata defines that totally. Bravo!
PS: I prefer a shorter pasta to go with this, like a penne regate or even radiatore to pick up the sauce better.
Pasta? Why? Still think that pasta and cicken goes togheter? Italian? Not for sure. This is chiken piccata , eat it as it is.
@@asamax64 Actually, "piccata" is an italian dish, precisely from Milan. That we Italians don't eat pasta together with main courses is another story.
@@nicolaurso6382 Ed era quello che intendevo io. Forse mi sono espresso male , ma non era per la piccata, ma il dover mangiare della pasta con il pollo.
I will have to make this this weekend! One of my favorite dishes!
Good videos you represent the real italian kitchen. 👍
A really delicious dish!
I would love a video on the different oils you use for cooking (just like the one you made for salt).
Good job on all of your videos, it's a treat to be able to follow you :)
yo my man, your channel and recipes are pyroclastic 🔥
Love u man keep up the great work!!
Much love!
My favorite way to eat chicken !!
Absolutely making this, this week
Thanks😇☀️👍
My wife loves this making it tonight! Thanks brotha 💯🔥🔥
Hell ya!
Man i am a vegetarian but i can't stop watching your videos, they are so amazing to watch
Thanks for sharing, chicken piccata looked delicious 🤤 great video as always. Take care bro
looks so delicious!
Love your recipes man. Haven't tried a lot of them, BUT, the simplicity means that you don't have much to hide behind. Everything has to be made really well. With practice you make every little element better and create an understanding to why the different components are necessary. Keep uploading that great stuff. Lots of love from Sweden.
Your butcher block cutting board is certainly living its best life
Steve, I was wondering if you could tackle the West African staple "jollof rice". It is to that region what BBQ is to the south US. Songs have been written about it, wars have been settled over it. I just can never seem to get the rice right.
don't know if you noticed kid he only dose Italian allways some one wanting something more
Mike Bentham How do you manage to seem like both a boomer and a 13 year old kid?
Your presentation is everything😍
You’re the best dude, one of my favourite RUclips ch
Yo, i'm making your cacio e pepe and then the chicken Piccata for an Italian lady from Napoli tomorrow night, I must be mad, but your videos are tremendous, I feel I can do it
Butter makes everything taste good!
Yup
Looks delish chef..love the Sound trac tho...
Awesome recipe thanks for sharing
Thank you
looks amazing always love all your videos
Thank you
I’m imagining that a similar recipe but with a fish it would also be amazing
Victor Brito, I’ve had this preparation with thin slices of fresh swordfish - magical!
I tried this recipe and it was delicious. Thanks :D
New subbie here. I see that you’re using a stainless steel pan. Can you please do a video on how to season these? I purchased one and thought id seasoned it. But when I tried fry some chicken, the the pan turned black... best channel on youtube!
Are you sure you’re not talking about carbon steel? Stainless doesn’t need to be seasoned. I never season stainless steel
NOT ANOTHER COOKING SHOW defo stainless steel (like the one you’re using). Maybe that’s why it burned, i didn’t need to season it. Oops
Capers are the 💣
Looks very yummy 👍👍😍
It was!
Meraviglioso!
I realllyy like your videos!
I somehow missed this one. Looks amazing! Wished I had seen it earlier. I have chicken marinating in the fridge for something else.
Such a tasty dish.
Absolutely beautiful . Flambé it is! :)
Every time I comment on this channel, I feel compelled to be complimentary. Then I feel the deepest sadness.
That looks amazing!!
Why so sad?
Ahh. The internet brings us together, only to tear us apart. Keep up the good work spreading joy, both on and, most importantly, Off camera. ❤️🙏
Quite the candy corn collection you have there.
Looks so good 👌
Thank you
Nice... Any ideas for side dishes?
Bravo!
This is amazing dude
Looking good brother
Amazing job man
Thank you
No flambe in my kitchen... wife wanted to try the fancy induction stoves... they suck! I will try to cook this outside on the grill tonight. I like flames.
Like the recipe and technique. But brown chicken stock?
Eyyy a lefty! how did I not notice that before
I’m a righty!
@@NOTANOTHERCOOKINGSHOW weird, you eat like a lefty unless your video is flipped.
Bro, I just want to say thank you.
Five star dish,
Thank you
Looks amazing, how do you keep your stainless steel pans do clean, mine is starting to lose its shine
Awesome shit! Still got some chicken left from when I did the chicken Marsala. Will definitely do this tonight :)
Hell ya
Made it tonight
I know you're not using it in this video but what brand is your castiron skillet or what is the best castioron skillet that you like?
Great video! Do you recommend using a light olive oil for pan frying? I noticed that the olive oil you used in this video looks different from the one you keep in the glass container.
Regular olive is fine, not extra virgin although as an Italian, I do cook with extra virgin sometimes when I’m not teaching. Grape seed oil and avocado oil are better for cooking at high temps though
Hi for next time can you please mention what can be replaced with wine? Thank you
In general broth with a splash of the corresponding vinegar (white wine vinegar for this, with chicken broth). Wine really makes this sauce though. If it’s not a religious prohibition I would use the wine.
I live in Toronto. I'll be over in 5mins
Another banger I can’t help myself but to make this
Looks legit
assignments due? cooking video yes :)
Good man
My favorite dinner