I made this for my wife, my God!! This was amazing!! You taught me how to do the dressing correctly and I did that as well!! Thank you!! You have helped me make a delicious meal for me and my family!! Everyone was so pleased!!!
Upvote because you made me google butter powder, and now my husband and I are debating the merits of said ingredient in our kitchen for sauces and gravies.
@@sr2291 itll make the coating of whatever you're frying taste more buttery (which is pretty much always good) without the inconvenience of having to melt and incorporate liquid butter, or introduce any extra moisture
Great ingredients and tastes !!! The main thing I do differently is grill the inside of the baguette with olive oil and garlic and leave the croutons out. And instead of grated parmesan I use flakes of parmesan as topping.
Been binge watching your content. Love the food, the post production, not too much talk. Everything. Great work. Cant believe you hold the device in or on your mouth like that. Commitment my guyyy.
Great recipe, going to try this one and will comment. As a side note, I have made the short rib recipe MANY TIMES for my family and friends and it's off the charts! If anyone hasn't tried that recipe (and the short rib grilled cheese) I recommend making it.
Love the recipe and technique …and I will definitely gonna try this, although I don’t really get the croutons on a sandwich part. But Can’t wait to try it.
Those cutlets are perfection. I'd probably cut out the croutons and make garlic bread with the roll to replace the flavor and crunchiness, but that's just me.
Another way to create cutlets out of chicken and turkey is to start making small cuts at the thickest part lengthwise, then rolling out as you make shallow cuts, before you know it one huge cutlet which you then pound to even out, and cut up into smaller sandwich sizes. I use this method to create a big cutlet I then stuff, and make with a homemade mushroom sauce. MMM!!👍👍😁😁
You see that bread you showed right in the beginning, that’s the Italian bread I ate all my life until I moved down here in Florida, where bread & pork stores don’t exist. When they ask me down here, what am I talking about, I say if that loaf of bread doesn’t cut the roof of my mouth, forget it then. I’m from Jersey City.
If you salt the chicken and let it set for 10 to 15 minutes, it draws out the water, after which you can pat it dry before coating. That is how you prevent separation.
Living between Jersey & Philly my whole life, I’ve always been surrounded by Italian food. I have never once enjoyed a chicken cutlet. I’ve been TOLD how good they are, only to take the driest bite of my life seasoned with nothing but salt. I keep trying them & continue to be disappointed. Never attempted to make them myself.
That's some amazing Italian Style Chicken Schnitzel Sandwich you did there. Reminds me on my Grandma, she did Chicken Schnitzel in Olio de Oliva too. Y las Empanadilla que hizo 🤤.
Looks delicious! My only thought was maybe add the grated parmigiana reggiano and some chopped parsley to the bread crumbs. But, other than that, I will be making this. Thanks, Chef!
nah, you can fry in it, it's just trickier to heat up. You're usually frying around 350 and most EVOO smokes at 390 or so. Also the smoke point of olive oil drops as it sits, so you see more people using it for frying in italy and spain, where you can get it fresh in growlers. Really good, fresh evoo will go to 420 or so.
There are two types of olive oil. Extra virgin Olive oil will smoke pretty quickly. But a refined Olive oil is actually regularly used for deep frying (in Italy because it's readily available for a decent price) that actually is pretty stable at moderate temps. That said: it shouldn't matter either way, you don't cook almost anything above even regular Olive oil's smoke point. Deep frying is done around 350 F - 375 F, which is generally below most oil's smoke points.
I love chicken cutlets, but god do I hate making them. It's so much work, and so much mess, and such a pain to clean up, and the smell lingers for days. :(
If he used 20 dollars of oil then the sandwich would cost more money… cost of a good is dependent on the cost of labor and ingredients plus profit. So if he really used 20 dollars worth of oil then there is no way the sandwich could cost 12 dollars…
Additionally, obviously made more dressing than will be on the sandwich so a lot of the oil will be reserved as dressing for other dishes thereby reducing the total cost of the final product
with a vigorous circular motion Hitherto unknown to the people of this area But destined to take the place of the mudshark in your mythology Here it goes now, the circular motion: rub It!
It's very difficult to eat too much sodium if you're not eating a bunch of processed or frozen food. Frozen foods are probably the most deceptive source, since it's not sodium chloride for seasoning, but sodium in different forms (MSG, sodium benzoate/nitrate/citrate, etc) for preservation and to prevent the formation of ice crystals.
I made this for my wife, my God!! This was amazing!! You taught me how to do the dressing correctly and I did that as well!! Thank you!! You have helped me make a delicious meal for me and my family!! Everyone was so pleased!!!
My signature ingredient lately has been BUTTER POWDER in any dredge, I would love to get this knowledge out there in the cooking world
Explain, please. Sounds interesting. I have a jar of butter powder in my refrigerator.
Upvote because you made me google butter powder, and now my husband and I are debating the merits of said ingredient in our kitchen for sauces and gravies.
explain
@@alecsalazar6292 I think she means adding butter powder to the ingredients like into the egg mixture or to the flour mix.
@@sr2291 itll make the coating of whatever you're frying taste more buttery (which is pretty much always good) without the inconvenience of having to melt and incorporate liquid butter, or introduce any extra moisture
If you don't like anchovies or don't have any on hand, I've used fish sauce as a substitute in Caesar dressing to GREAT success.
Great ingredients and tastes !!!
The main thing I do differently is grill the inside of the baguette with olive oil and garlic and leave the croutons out. And instead of grated parmesan I use flakes of parmesan as topping.
That looks like a beautiful sandwich. I would have skipped the croutons though. I just would have made the bread a garlic bread.
Been binge watching your content. Love the food, the post production, not too much talk. Everything. Great work. Cant believe you hold the device in or on your mouth like that. Commitment my guyyy.
Great recipe, going to try this one and will comment. As a side note, I have made the short rib recipe MANY TIMES for my family and friends and it's off the charts! If anyone hasn't tried that recipe (and the short rib grilled cheese) I recommend making it.
Ive seen videos on steak ceasar sandwiches but man a chicken cutlet feels like a much better fit for it
Love the recipe and technique …and I will definitely gonna try this, although I don’t really get the croutons on a sandwich part. But Can’t wait to try it.
Chicken cutlets are the jam! I enjoy them with tomato, basil and motz. Ist more of a chicken Caprese salad sando. BTW... Anchovies are amazing
You can't really go wrong with making chicken cutlets. I especially enjoy eating leftovers thru the week
Beautiful sandwich. It happens to be one of my favorite.
Been a fan of your channel and culinary insights from the beginning ty Stephen for all you do💯🙏😎
Hey, great 🥪 sandwich. I love Cesar salad 🥗 can't believe I hadn't thought about it. Thanks, I love watching you cook. 😊🌵🐕
Looks Awesome !!!! YUM
I like fresh made mayo in my Caesar dressing, also capers are a nice addition.
I made this but crushed the croutons in a zip lock bag and sprinkled on sangwich. Great vid!
Looks delicious
Made this tonight and it was delicious.
Those cutlets are perfection.
I'd probably cut out the croutons and make garlic bread with the roll to replace the flavor and crunchiness, but that's just me.
I see your recipe inspired Brian Lagerstrom to post his version today! haha! Yours looks delish!!
Looks yummy. Basic technique works on chicken, pork or beef! Love me a chicken fried steak "chuckwagon" sangweech.
This looks friggin awesome! Definitely making this!
This looks so good.
Making this tomorrow
Great man! Delicious!
I subed homie!! you doing the lords work
Wow! This looks delicious! Thanks for this wonderful recipe!
Oh man, that looks so good
Your sandwiches are always 🔥
Another way to create cutlets out of chicken and turkey is to start making small cuts at the thickest part lengthwise, then rolling out as you make shallow cuts, before you know it one huge cutlet which you then pound to even out, and cut up into smaller sandwich sizes. I use this method to create a big cutlet I then stuff, and make with a homemade mushroom sauce. MMM!!👍👍😁😁
Thanks For this! Love your content ❤❤❤❤
Hell yeah 😋
Mmmmmm, that looks sooo good!
Also just highly recommended your channel to a late nite Italian spot in SF. Don't let me down!
3:57 ... I saw that transition... Nice.
Nice job cutting the chix. Keep up the good work
Thank you for another great sandwich.
Looks great!
❤❤❤ I love it thanks
looks insanely good, thanks for this!
KILLING IT......
New subscriber…Oh my goodness! That looks amazing! Now I’m hungry! 🥳🥳🥳🥳
You see that bread you showed right in the beginning, that’s the Italian bread I ate all my life until I moved down here in Florida, where bread & pork stores don’t exist. When they ask me down here, what am I talking about, I say if that loaf of bread doesn’t cut the roof of my mouth, forget it then. I’m from Jersey City.
If you salt the chicken and let it set for 10 to 15 minutes, it draws out the water, after which you can pat it dry before coating. That is how you prevent separation.
Yum, I think I will give it a go! Thanks Stephen👍❤️
Living between Jersey & Philly my whole life, I’ve always been surrounded by Italian food. I have never once enjoyed a chicken cutlet. I’ve been TOLD how good they are, only to take the driest bite of my life seasoned with nothing but salt. I keep trying them & continue to be disappointed. Never attempted to make them myself.
I also add some mayo and mustard to the eggs and season the flour with black pepper and sweet paprika, it takes the cutlets to another level
That's some amazing Italian Style Chicken Schnitzel Sandwich you did there. Reminds me on my Grandma, she did Chicken Schnitzel in Olio de Oliva too. Y las Empanadilla que hizo 🤤.
Damn that the sandwich of my summer dreams 🎉😂❤😊thanks man
Looks great. I was unable to look and print recipe on this one
Cool 😎
Looks delicious! My only thought was maybe add the grated parmigiana reggiano and some chopped parsley to the bread crumbs. But, other than that, I will be making this. Thanks, Chef!
😂 just saw another RUclipsr make a crispy chicken Caesar salad and it’s clearly from this video.
Bravo !
Chicken cutlets might be the best thing
No lie, your the first person I've ever seen fry in olive oil. I always thought it would burn before it hit the threshold to fry adequately.
nah, you can fry in it, it's just trickier to heat up. You're usually frying around 350 and most EVOO smokes at 390 or so. Also the smoke point of olive oil drops as it sits, so you see more people using it for frying in italy and spain, where you can get it fresh in growlers. Really good, fresh evoo will go to 420 or so.
It's fine for low temperature frying, I would only recommend it for food that will cook very quickly like these thin cutlets.
There are two types of olive oil. Extra virgin Olive oil will smoke pretty quickly. But a refined Olive oil is actually regularly used for deep frying (in Italy because it's readily available for a decent price) that actually is pretty stable at moderate temps.
That said: it shouldn't matter either way, you don't cook almost anything above even regular Olive oil's smoke point. Deep frying is done around 350 F - 375 F, which is generally below most oil's smoke points.
Yum!
0:10…..already wayyy ahead of ya dude. 👍🏼💪🏼
Looks incredible !!! Can you do a Tuscan wild boar ragu soon
Mmmmmmmmmmmmmmm........ I want
yummy nom nom nom
You don't like anchovies? Surprising! Another great video, thank you.
You see us west coast Italians focused on canning seafood in the old days. I Challenge You To Make A dish using can shell fish
2:34 Looks more like a centimeter of olive oil
Page Not Found when I try to link to the recipe
you coated your chicken in bread, put it in bread and added cubed bread.
bread lovers unite!!!
I’d add slices of tomato. The sandwich looks delicious.
Jokes on you, I'm ALREADY a subscriber!
علي موحان💞💗💙💗💙💗💙💙💗💙💗💙💗💙💗💙💙💗💙💗💙💗💙💗💙💗💙💞💗💙💗💞💗💞💗💞💗💞💗💞💗💞💗💞💗💞💗💗💗
yeaaaaaa that looks obnoxiously good.
I love chicken cutlets, but god do I hate making them. It's so much work, and so much mess, and such a pain to clean up, and the smell lingers for days. :(
It's such a pain to make them, I agree! Sticky squidgy bowls with eggs and flour and crumbs!
Ya put the salad 😂on the sandwich!
What is the secret to get that NYC chicken cutlet flavor?!?!!??
The papercut. 💀 give this man an Oscar
Why are you so cute, definitely will make your chicken
Nice recipe but I would rather do it as a wrap.Cheers!
My dog!
like a 1/2 inch of olive oil not 1 inch.
Link to recipe appears broken.
This is one of my favorite cooking channels, but dude is using 20$ of oil for a 12 dollar sandwich.
Poor
If he used 20 dollars of oil then the sandwich would cost more money… cost of a good is dependent on the cost of labor and ingredients plus profit. So if he really used 20 dollars worth of oil then there is no way the sandwich could cost 12 dollars…
Additionally, obviously made more dressing than will be on the sandwich so a lot of the oil will be reserved as dressing for other dishes thereby reducing the total cost of the final product
@@michaelkoltosky6438 the costs are different when making things in bulk, obviously.
with a vigorous circular motion
Hitherto unknown to the people of this area
But destined to take the place of the mudshark in your mythology
Here it goes now, the circular motion: rub It!
The croutons are redundant. Just toast the bread and put garlic butter on it.
Just slice it so thin that it only has one side!
That must taste salty as the sea 😂
looks delish but why the croutons? you have ur bread already? :D
Need to sharpen our filet knife and our filleting skills for this recipe! Looks great! Thanks!
Is it just me, or does the link to the recipe not work?
wu · stuh · shuh
Not bad for a salad invented out of Tijuana Mexico.
Did he just throw the bruised lettuce on the floor?
Bro… raw egg? Is there anything we can use in place of the raw egg yolk? I’m not trying to die of salmonella here..
You won't. I do this all the time.
I think it's against RUclipss TOS to post explicit content to this site /s
2nd!
I can’t not wash lettuce.
Oh no - the link to the recipe is a no-go. Help?
I’d pay $25 for this mf sandwich 😤
You don't even need the bread. Just put the salad on plate and slice a couple cutlets into strips and serve on top of the salad.
What to do...What to do, when your cardiologist says,"No More Salt!!" ????
It's very difficult to eat too much sodium if you're not eating a bunch of processed or frozen food. Frozen foods are probably the most deceptive source, since it's not sodium chloride for seasoning, but sodium in different forms (MSG, sodium benzoate/nitrate/citrate, etc) for preservation and to prevent the formation of ice crystals.
The acting! "ah!" such drama! :p
Dude don't use a plastic board damn it
Ah yes, bread croutons inside of a piece of bread next to chicken cutlets coated in crumbs of bread.