Carla’s Crispy And Buttery Chicken Cutlet With Bagna Cauda Sauce
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- Опубликовано: 20 июн 2024
- This episode is sponsored by BetterHelp. Join today and get 10% off your first month: betterhelp.com/carlalallimusic
I think I made bagna cauda ("hot bath") once, maybe twice, and have memories of twisting sturdy paperclips into a three-legged stand that could support a ramekin filled with sauce, kept warm by a burning votive candle underneath. Fun, but nerve-wracking. For the chicken cutlet mashup, I wanted to deliver lots of warm buttery garlic-anchovy sauce, without the feats of engineering. Once the cutlets are fried to a crisp, the same pan they’re cooked in is readied for both the veggies and the sauce. First, a quick pan-roast of some asparagus, seasoned with salt, pepper, and lemon. Then, the sauce comes together quickly in the skillet with olive oil, garlic-anchovy paste, butter, fines herbes, lemon juice and a generous addition of white distilled vinegar.
Ingredients below.
The full recipe is on my newsletter, Food Processing:
carlalallimusic.substack.com/...
For the Cutlets
½ cup potato starch (not potato flour)
2 large eggs
1 ½ cups panko bread crumbs
Kosher salt; freshly ground pepper
4 boneless, skinless chicken thighs (about 1 pound)
For Frying and Saucing
1 bunch medium-stalk asparagus (1 pound)
5 anchovy fillets
5 garlic cloves
Kosher salt, for seasoning
Handful of mixed tender herbs, such as chives, tarragon, dill, and/or parsley
½ cup vegetable oil, or more if needed, for frying
Flaky salt, for serving
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
2 lemons
White distilled vinegar, for seasoning (about 2 tablespoons)
0:00 Introduction
3:17 Asperge, Asparago, Asparagus
8:29 Standard Breading Procedure
13:29 Fry Party
16:55 Sauce Lady
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#carlalallimusic #recipes #chickencutlet
Asparagus pee vs. coffee pee? Where do you stand?
I usually sit, honestly. Dont wanna drop my phone in the asparagus/coffee brine.
both, at the same time.
Ripley is soooo good. Can't wait for the next season.
It was said that only royalty could detect the odour of asparagus in pee, and it was considered a pleasant smell, hence why they served asparagus at their fancy dinners 🙃
I stand by drinking plenty of water 😅
"raw sex appeal of a thistle" is what I'll put on my tinder
Name a more iconic duo than Carla and a chicken cutlet.
Molly and Carla 😊
Carla and olive oil 😂
You cant!
I made this for dinner knowing my partner was flying in from being out of town all week. It blew his mind and he could not stop talking about how amazing it was. Thank you for giving me a very lucky night 😉
Carrots are good in stir-frys, salads, roasted, sauteed, in slaws, juices and cakes. They're also good grated and cooked into tomato sauce to give it body and sweetness. And of course soups and stocks, as well as pickled. I like noshing on them with celery stalks.
I agree, I will not stand for carrot hate! They're one of my go-to curry ingredients and healthy snacks. I also like to roast or saute them and blend into a sweet sauce like you would red peppers.
I'm all about cooking them in the pan with a whole chicken. I think carrots LUV chicken fat.
Laurie and "The Big Payoff" are now legends in the Carla's Cooking Show Universe!
🤣
@carlaLalliMusic123 these videos make my heart happy! I know this is a food related channel, but maybe one day we could get a video on all of the beautiful bowls, plates, and serving platters you own. I'm drooling over the round glass bowl with the red rim.
So refreshing that Carla doesn't care too much about wet hand dry hand. 😂
"Can we just get better at the things we're not good at?" Um. Thanks so much for saying that, with irony and forgiveness already.
I so much appreciate your description of chopping the herbs! I realize I’ve been doing kind of wrong. Seeing you slice as opposed to chop chop chop was great. Thank you and thanks for the whole recipe/video 😊
This looks so good! Thanks for always giving me great recipes to try!
Amazing buttery chicken cutlet looks very interesting and so yummy, thanks for your sharing😍🥰😋
this looks amazing, thank you for blessing us with a new pan sauce
how have i never thought of pairing cutlets and bagna cauda?! great video and recipe as always!!
I am SO making this!!!
This dish looks so good😮
This looks insanely good and it's perfect for spring, like you said. I can't wait to try it
Fresh spring carrots are amazing!
Uh, carrots that are roasted or braised in stews are pretty awesome. I think its also a law that they need to be in good chicken soup.
And yummy glazed with ginger, or maple syrup.
@@virginiaf.5764 Yes
And slaw
Also great in stir-frys, veg soups and cakes.
@@kindablue1959 Lol. Carrot-hating Carla is taking a bit of heat.
Just wanted to say your videos and recipes are always really enjoyable. I'm so glad you have continued making content all these years. Been following since Bon Appetit. Keep at it!
Thank you 🙏🏼
This looks delicious. I just ate dinner but I want to dip things in Bagna Cauda now.
Great idea! My favorite dish ever is from a Brazilian-Italian restaurant in São Paulo that makes bagna cauda as a sauce for their mashed potatoes. It's amazing. Gonna have to buy the ingredients to make Carla's right now!!!
finally someone mentioned coffee pee! i never heard anyone else talking about it, so i thought i was weird for smelling it after drinking coffee
Aww, yeah! The ol' "CC w/ BC"!
(I have no idea what this is, but it looks cool! 🍝)
I made cutlet with the potato starch LIFE CHANGING!!!!
i cannot f*cking wait to make this. thank you carla
Love all of your thumbnails
CHICKEN CUTLET NIGHT IN AMERICA BBY!!!!!!
As a vegetarian, I like clicking on the non-veggie recipes to see what might still be applicable to my cooking. Some recipes are trickier than others, though. 😂
So a mid-range strong miso (I use a combo of white and red) makes a startlingly good sub for anchovies in any application where the fish would just melt into the sauce. I usually keep some mixed with a bit of olive oil on hand, because it's often early in a dish and the oil helps it act more like anchovy, but I also think the flavored oil is a nice touch. I also have added things like caper brine and powdered nori, and those are fun but the main effect is the miso umami & salty providing a strong base.
So I'm excited about trying this using that sub! As for the cutlets... well assuming we use any, there are a lot of options, from tofu to faux meats, of course.
One comment on bagna cauda is that a brick would taste good if cooked with it
Hi. I'm back. There's something about this episode. You were in a headspace, a flowspace-totally giving it from your gut. So much happened here today. :)
Tossed the asparagus with some pappardelle and omg
This is about to be on regular rotation at our house
Oh my GOODNESS I would like to eat this. Also, TIL that someone feels the same way about carrots that I do about celery. It takes all kinds!
Wait a sec... Obsessed with those long gold tweezers. I need those!! where do I get them?!
That ending lol
curious to know what knife you're using when chopping the anchovies, garlic, etc? I've been looking for something similar. looks to be in-between a pairing knife and a chef knife mix with something else
Babies of the bathhouse 🤣🤣
Carla is absolutely right peeling thick stemmed asparagus. If you don't peel it the inside won't be cooked through before the outside is overdone. Fun little asparagus pee factoid: science used to believe some people didn't produce the odor while others die. Now they know that everyone produces the odor but some can't smell it. In the same vein... cilantro tastes like dish soap (to some, including me) but not to others. For those of you who hate cilantro remember it tastes completely different when cooked. I love it eggs!
Can you please share the title of the short with the cutting board cleaning hack or link it in the description? That would be something that would otherwise deter me from making this recipe!
not a fan of carrots but I'm a fan of them with spices and sesame flavored things, and must be heavily roasted and browned
For carrots, I was indifferent until my international cuisine course. Julienned and sauteed with cayenne and cinnamon. I will say sweet peas are a menace to cuisine, so I was considering a sweet pea cake with a toffee topping, Emerald Cake. I want to avoid icings and glazes to further extenuate the adventurous detour
bring it on
Maestra!
Carla is my Queen 👑 Carla, you have the right to adapt any recipe any which way. Creative freedom is your God given right gdammit and please don’t let anyone make you feel that you must offer an explanation. It’s not disrespectful to make something work for your kitchen, your home, your family. You’re doing good work and sharing love. No disclaimers necessary. I’ll never forget the crouton disclaimer which made me nearly fall out of my chair laughing. I was raised in a family where I had to walk on eggshells to get by.. don’t walk on eggshells here Carla. Feed them to the bunnies. We love you! ❤️
Would brussel sprouts work with this?
Top tip, instead of anchovies you can replace with Thai fish sauce.
Ask her yourself- I am the litmus test here
Tamares 😂😂😂😂
"She's cauda," took me out! 😂😂😂
lol yes! not enough people talking about coffee pees!
My best friend teaches medical lab tech students how to do lab testing. As students, they test on their own and each others urine and blood etc. My friend ALWAYS hates when the school cafeteria serves asparagus for lunch because it stinks up her classroom. 😂
❤️🔥YES!YES!YES!🎉🫰🏻👏🏻✌🏻
Thank you Carla -- were you born in Italy? Do you have the nationality?
missed opportunity when letting the "egg" drop off the cutlet... the EGGcess egg HA get it ok bye
I once ate an entire 2lb bag of baby carrots while watching a movie. Am I proud of it? No. Was it worth it? Maybe.
Love me some carrots.
Carla kinkshaming was not on my 2024 bingo card
I thought coffee pee was just a me thing 😂
Carrots are the pennies of the veg world
Pink Microplane Gang REPRESENT
it breaks my heart to see you leave half the garlic clove from the microplane
Again with the Betterhelp sponsorship! Why work w such a sketchy company?
I literally called this out and so many people lost their shit on me. Apparently ignoring hipaa and engaging in unethical practices is fine here. The reason why therapists including myself hate betterhelp is not only are they a tech company cosplaying as trained professionals, but if we did
what betterhelp does we’d lose our license. If a medical dr did what they did, they’d lose their license. And yet….
why do Americans call schnitzel "cutlets"? I'm not German/Austrian etc but it seems everyone outside of America call it schnitzel....or katsu I suppose, where did "cutlets" come from?
Cutlet is from the French, it's just a thin and flat piece of meat. Going back, it was mainly used for veal, but it's common for chicken, and sometimes pork. In the US, a Schnitzel is a specific German dish made with a pounded meat cutlet. Katsu is similar, but specifically a Japanese dish with Japanese seasonings. Many other cultures have similar fried cutlet dishes, each with cultural distinctions. In the US, they are all considered 'cutlet based dishes'. Chicken cutlet sandwiches are common in an Italian style (tomato sauce and cheese). Maybe we are more influenced by French cooking terms than German dishes.
In France we usually call them Escalope Milanaise. In italy, they usually call them cotoletta. So, no, i don't think Schnitzel is nearly universal
And actually, in french, "côtelette" (which means "petite côté" = small rib) does not mean this at all, it means chops (like pork chops/lamb chops)
@@arantes6 There are many words in American English that are not 100% in alignment with the word origin going back 500-1000 years. We use the word cutlet, not côtelette. Word and language evolution is true for all languages, even French, which does not always exactly follow its Latin/Greek/Germanic roots.
@@arantes6 And again, Escalope Milanaise is a preparation, like schnitzel, not a cut of meat. We use the word 'cutlet' for the cut of meat, and can make many dishes from them.
ripley watcher....
Every time I see that you're sponsored by Better Help I scroll away from the video.
The carrot hate is so 😢
Carla!! Please don't take Betterhelp sponsorships! They're awful with the way they treat the therapists who work for them and they mishandle the clients' data!
Please stop with betterhelp. They have been sued multiple times by the ftc for selling pt’s personal data among other things. That goes against everything therapy is supposed to be which js honor and protect pt’s private data and conversations, that’s why we have hipaa. It’s as unethical as it gets.
They were not selling protected health information. They were selling the same demographic data that your insurance company and pharmacy sell.
@@lemonz1769 lololol or you know you could just look up what hipaa means. even if that was a true claim (spoiler alert, its not) that would still be against hipaa. you know hipaa? the ruling body that mental health practitioners and doctors/nurses/np's etc must follow. www.ftc.gov/news-events/news/press-releases/2023/07/ftc-gives-final-approval-order-banning-betterhelp-sharing-sensitive-health-data-advertising
"The Federal Trade Commission finalized an order requiring online counseling service BetterHelp to pay $7.8 million and prohibiting it from sharing consumers’ health data for advertising, resolving allegations the firm shared consumers’ sensitive health data with third parties such as Facebook and Snapchat for advertising after promising to keep such data private."
HIPAA is a joke. I can clearly hear everything anybody ahead of me at my doctor's office has to say and what is being said to them. There is no effort to keep conversations private.
Please stop with the betterhelp comments. I just wanna watch a nice cooking video and comments like this are a buzz kill. People can make their own mind up. just don’t support them. So easy
at least it's not another wework ad
Imagine thinking artichokes have more to offer than carrots.
Did Garla write this recipe? Coffee pee v. Asparagas pee. Both a no from me.
Anyone here familiar with natto pee?
OMG. The salt she puts on the salty anchovies. 🙄
You’re gonna season the sauce anyway why are you hung up on it?
I knowww its crazy! and on the cutlets 😲
@MsDoxma As Carla said herself, "If you're trying to lower your salt intake, my cooking style is not going to help your journey"
she's using kosher salt, and it's not as salty.
That little pinch and the anchovies provided all the salt in the sauce. You'd use twice that much otherwise. Chill out.