I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
The way she remembered her grandma so many times, thats adorable and tells that she is proud of her heritage and her grandmas influence in her cooking.
Went to DA to see if it was worth the hype, and YES it is! I had an amazing meal. I waited outside in the cold snow 40 minutes before they opened to get a bar seat. The staff gave all of us waiting a hot cup of tea while we were standing in line.
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
There is a reason why she is as recognized as much as she is. She is the best. Of all the online and TH-cam videos this chicken Parmesan recipe and technique is the best.
That is one of the very best chicken parmesanos I have ever seen. I will try to make it as close to this recipe as possible and give some honest feedback. Thank you very much Chef Rito!
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google. If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
I worked in Italian restaurant and we added a little bit of nutmeg to the breadcrumbs to add just a tiny bit of taste. I used to make these and veal parms too. I used to pound 80 lbs of veal every Tues and Th.
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
Vegetable oils are now known to be not healthy for us because it is considered one of the seed oil’s that we should not be consuming. Thus the reason I don’t go out to eat as much anymore because of these issues. Hopefully restaurants will start using healthier options so that people like me can go out and enjoy some food.
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends. Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Hi Angie, thank you so much for a wonderful video. Can you please let me know where can I buy the meat mallet that you've got? I'm in the UK and never seen one like that. Would love to purchase one for my wife. Thank you and keep up with these great videos. Cheers
I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
@Elbi….So true…also, when the memories of her grandma started flowing she totally lightened up….
The way she remembered her grandma so many times, thats adorable and tells that she is proud of her heritage and her grandmas influence in her cooking.
As a chef for over 45 years, i really appreciate her thorough dedication and precise instruction on her recipe...you never know everything!
I love the way she provided alternative ingredients and explained the results of it
Just made this minus the tomato powder which I couldn't find. It was INCREDIBLE. Thank you!!!
Went to DA to see if it was worth the hype, and YES it is! I had an amazing meal. I waited outside in the cold snow 40 minutes before they opened to get a bar seat. The staff gave all of us waiting a hot cup of tea while we were standing in line.
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Ok
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
A wonderful person and accomplished chef. The amount of seasonings in the breadcrumb dredge is a revelation to me ! A must try !
At the 6:46 mark, “I kinda like shtty parm too” is when I clicked the LIKE button! 😂
I love your step by step directions. The potato starch is genius
Angie seems like the nicest most down to earth person. I love how charismatic she is. Perfect addition to the BA video library.
One my favorite dishes to cook. Glad to see I’m in the ballpark of what these guys are doing, but I picked up a few new tricks for sure. Great video!
She’s lovely! Would love more videos featuring her!
Give it a rest it’s a cooking lesson not a dating site
Thank you for revealing your recipe!
There is a reason why she is as recognized as much as she is. She is the best. Of all the online and TH-cam videos this chicken Parmesan recipe and technique is the best.
My mouth is watering and I can smell it. Fantastic presentation! Thank you.
hey that's our dehydrater! Were honored to be in chef Angie Rito's kitchen!!
She's so casual and unpretentious about her process, it's awesome!
This is incredible…my wife already makes them great but we will ramp them up now! Definitely going to your place next time I’m in the City!
That is one of the very best chicken parmesanos I have ever seen. I will try to make it as close to this recipe as possible and give some honest feedback. Thank you very much Chef Rito!
I’m so glad I learned about the sugar tip! I’ve always naturally added it and thought it was a little odd for me
I am not much a fan of tomatoes, but, with this method they look rather tasty. This young lady sure loves her grandmother and cooking great food.
Gramma’s are the best
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google.
If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
They've watched too many cooking shows and think they are experts 😂
my nit pick is chicken parm isn't authentically Italian
@@dabest4222But she gave a disclaimer that it’s at her “Italian-American Red Sauce Joint”, she didn’t say that this is authentic Italian.
It's a leche frite
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
Bought their cookbook after watching this video. Made the parm tonight. Best we've ever had or cooked! Highly recommend!!
Really great video. The way you explain and show professional techniques. Great I will look for your book to thank you
Incredible recipe. Awesome chef. Love her personality and quirkiness but also her absolute professionalism in execution and explanation ❤
Ignore rude people. Thank you for the video Chef❤
I am going to get a flat mallet like she used. Mine is like a hammer with multiple ridges. Love her personality and her presentation.
I grew my own San Marzanos this year, absolute delicious.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
I appreciate her love of the word "rustic"
If I'm ever in NYC, I'm definitely going try to get reservations. Chicken Parmigiana is my absolute favorite dish next to Prime Rib and Shrimp Scampi.
scampi is just Italian for shrimp
Watching this at 11 PM- had dinner and I’m full… But dang I’m going to hit this tomorrow, cant wait
This looks so delicious! I'm adding this to my recipe list!
Excellent video and thank you Chef for sharing your knowledge with us.
I use EVOO and butter for the fry. I use the end of the bread that we usually throw away. I put it into a blender and season.
What kind of heathen throws away the ends of the bread AKA the captain’s hat? Unless you’re talking some store bought crappola bread then I get it
"Oh, yea . . . super tasty." I'm sure - I want to eat my device.
I'm going for it. So clear; super fun.
Grazie!
Wait a second, can you show us how you remove the garlic and basil? Is it discarded? Just curious.
More please! She is a great teacher.
Wow, this looks AMAZING!
Absolutely amazing!!
Fantastic. Can't wait to try. Kudos to the chef for the techniques and being very personable.
Absolutely yum tum recipe Thanks for sharing Love & Blessings
Great personality. Wonderful dish.
Great attitude, Chef. A real pleasure.
Shes very well spoken, dish looks amazing 👏 😋
Thats a great looking Chicken Parm, awesome job chef
I'm going to try to make this recipe by following the video.
This lady is OG
That looks amazing!!!
the food?
I am watching this at 6am but now I want chicken Parm for breakfast
Your breading recipe is awesome. 👍🏻
Amazing setup in the kitchen.
there is top notch cooking insight shown here. thanks chef!
This looks amazing. Gonna try this. Thank you for sharing!
Great job, chef!
That’s the way it’s done great job
Great instructional video & lots of new gourmet food items to look for. Love ck parm, looks delicious!
Great video - just made a great Chicken Parm this weekend - that tomato seasoning is new to me - will try that next time!
This looks amazing!
the defination of made with love
Not sure which would be cheaper, buying all the ingredients to make this or flying to NYC for dinner. 😅😅 Great video!
THANK YOU for sharing
I worked in Italian restaurant and we added a little bit of nutmeg to the breadcrumbs to add just a tiny bit of taste.
I used to make these and veal parms too. I used to pound 80 lbs of veal every Tues and Th.
Looks fabulous!
The dry hand and wet hand part was funny.
Thank you for sharing. Picked up a few new pointers for making chic parm.
Real deal chef 100%.
This is fabulous! Grazie insegnante!
Great chef! Gorg looking dish. Gorg chef.
This dish has got everything.
When I say everything, I mean the whole week menu.
Looks great chef. Thanks
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
this made me soo hungry
That “dry handle” move while breading the chicken was genius
No offense but pretty common sense
@@donwarnick1089 but it's very useful and some people inc me didnt think about it yet.
Vegetable oils are now known to be not healthy for us because it is considered one of the seed oil’s that we should not be consuming. Thus the reason I don’t go out to eat as much anymore because of these issues. Hopefully restaurants will start using healthier options so that people like me can go out and enjoy some food.
Almost done making it. Frying last of chicken. Soaked it inside tomato sauce before adding cheese.
Looks amazing, can't wait to try this out exactly the way she made it!!
awesome recipe and presentation!
We live in California. The few people I know personally who have been to Don Angle in NYC all love their experiences ! 😊
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends.
Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
@@Alex-ye1br
Why did you keep returning?
Steven Jolton's Perfect Dish! Thanks Angie! A Perfect video!
omg, that looks delish! Thank you Chef!
Minga' lol. Looks amazing!
I have two words for your cooking. "Marry me" It looks incredible.
That's one clean kitchen
One of the best videos I've seen
the second chef said " gravy " i was out
This person is lovely
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Wow what a great professional.
What a smart chef
Great recepie
Looks amazing!! Wow
That looks phenomenal. Great job.
I haven’t made chicken parm in forever. It’s on my list!
OUTSTANDING!!!
Tomato powder!! What a tip
Hi Angie, thank you so much for a wonderful video. Can you please let me know where can I buy the meat mallet that you've got? I'm in the UK and never seen one like that. Would love to purchase one for my wife. Thank you and keep up with these great videos. Cheers