Oh wow, im seeing a patern here. Did you go back through your entire catalogue and pin a comment? Wow. Ive noticed as im binge watching some of your recipes id love to try someday. Really enjoy your content. I think your jokes are funny 😁👍 its no surprise you have so many followers, i had to sub myself 😃 your the best
Absolutely delicious, I used a fairly shallow Dutch oven style pan to fry and cook them and the cutlets came out uniformly golden and gorgeous. Would recommend!!
This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.
I like the fact, that you keep your mistakes in the videos and tell people how to avoid them. Most people would just re-shoot the video and remove the mistake. One extra sub :)
@@thishdude John only realized his mistake after finishing the video, when the chicken was cut up and eaten. He would've had to re-shoot if he wanted to hide his mistake
If you had any idea how much your goofy, irreverent jokes breathe pure joy into my life as I attempt your recipes and how your tips and tricks have added to my sheer and utter enjoyment of cooking ... why, you'll just keep pumping out videos. Don't forget your occasional blunders, as they are also quite amusing and instructive❣️
"In related news: I did learn how to make a white circle in premiere." LOL Chef John, I made this Saturday night. We had my dad over for dinner. We were all SUPER impressed!! This is delicious. The video focused on the cheese not being rubbery, of which I was a huge fan, but an added bonus was the wonderful tenderness of the chicken! I loved it! Saved this video to my favorites, and look forward to learning more from you. THANKS!
Brilliant! I've been cooking for over 55 years and this method of breading chicken is pure genius. I made this tonight with much less mess and it was delicious.
The tips for using less flour and eggs is the way to go. I see so much waste these days it's appalling. My grandmother would fry whatever egg mixture was left till it was very crispy and I have followed suit. It's a great cook's treat :o)
Chef John's technique is a God send for those of us who cook just for ourselves and like to make only one or two servings at a time. Liquid eggs work too but they contain no yolk.
@@stanislausklim7794 When I have some left over pierogi dough I make a kind of matza bread of it on pan set on high heat. It's soooo good with hummus :)
I always bread my chicken in half breadcrumbs half Parmesan cheese. Like real Parmesan not the sawdust crap lol. It's yummy yummy. My mom cuts the breasts in half first then stuffs them with Parmesan before pounding and coating in crumbs and cheese. (: we like cheese
Yes!! Thank you! That’s how you do a good chicken parm. Your mother taught you well and is a very smart woman. I do mine the same way, always have! Always use fresh parm.
i'm a fan of watching recipe video, i've watched many youtube channels, but Food wishes is still the only one that satisfies me the most, his voice and his bad puns is really throughout the years is truly on a whole another level
Hubs gets up before me and spends some of his time looking for delicious recipes for "us" to try. They are often waiting in my email when I get up and have my tea. I usually bake my chicken parm and it has the obligatory mozzarella on the top. This recipe was in my inbox this morning so I tried it. Oh my Yum! We loved it! Hubs says this is the preferred recipe going forward. I served it with a side of spaghetti aglio e olio (a bit of extra work and pans, but sooo good). Another winner Chef John. We love your delivery and humor.
OMG LOVE YOUR BREADING METHOD!!! HALF THE TIME I DON'T MAKE THESE TYPE OF RECIPES BECAUSE I HATE THE MESS!!!! GENIUS! FOUND YOU TONIGHT AND I'VE ALREADY SAVED ABOUT 20 RECIPES!!!!
Follow-up comment: I have been using this recipe for six years come Christmas and it has never let me down once. Thanks again Chef John, I highly recommend this one!!
I sure hope retirement is treating you great.... Thanks for the wonderful lessons on cooking! I feel so grateful to have watched so many of your amazing cooking sessions. Hope you stay blessed.... Hugs....
+Usaya Owo I just thought of it like watching someone who has an accent. It was distracting my first few videos 3 or 4 months ago but you quickly get used to it and stop noticing.
+American Man they're trying to express their concerns if criticism is should be embraced not neglected even though chef John embraces his voice inflection, doesn't mean it can't be pointed out especially by those unaware of such statement by chef
Chef John I'm not sure if you're interested but I have been making chicken park for many years. I snagged my recipe from the manager of a restaurant I used to work at. He told me to use Panko bread crumbs heavily seasoned with Paul Prudhomme's Blackened Redfish seasoning. Through the years I have replaced the traditional cheeses with provolone. I also place a couple of tablespoons of sauce on top of the chicken before I place the slices of provolone. I then run the chicken under the broiler until the provolone gets blistered and toasty brown speckles. When it comes out I sprinkle with just a little garlic salt and some sweet basil. I serve it with fettuccini Alfredo and stuffed mushrooms or a Olive Garden-style salad. It's one of my family's favorites. I made them and froze them and took them on a mountain vacation with extended family (huge cabin)and everyone loved them.
Wow, look up the history of winners for the last 70 years at international cheese events like the the Natwich International Cheese Awards or the World Champion Contest. The USA has won more awards than any other country by far in these blind tasting events. I'm really happy you live in Europe.
Heaven forbid anyone have pride outside of America. If anyone is pretentious and thinks they're the best it is BY FAR USA, I know, I am one. Thinking we are the best and the center of the universe is basically all our country does, I don't even feel a need to argue it because if you're not blind, you already know this. Our ingrained patriotism is obnoxiously strong and most the other countries kinda think we are dicks for it. I know, I know, you don't care what other countries think blah blah blah... It's also worth noting that if "american made cheeses" are the best, American learned how to make cheese from Europeans (who learned it from hundreds of others since bible times). That's kind of like me buying a car, changing a tire on it, and then saying I built that car. At the end of the day we are LITERALLY debating who's rotten milk tastes better. Shut up, let everyone be proud of their own country, while also respecting others right to do so. Would make this planet just slightly more livable for us all....
I think the beauty of living in Europe is that really good cheese is easier to find... especially if you're looking for like free range pastoral fed cow ants sheep varieties. From what I've heard from friends with dual citizenship is that the European Union has higher standards for their cheeses, which brings the entire industry up. Yes, the US also has some really dedicated arms fantastic farms and cheese makers, but the average consumer cannot run to the specialty wine abs cheese shop and get that $30/lb sharp aged cheddar. And there's no one writing home about the great flavor and texture of Crystal Farm. Sorry.
I totally agree that chicken parm usually has rubbery cheese and a soggy bottom. Very nice improvements, Chef! In Argentina, we have a very similar dish to chicken parm called "milanesa de pollo napolitano." The chicken is pounded even thinner (1/8"), breaded and fried, and topped with tomato sauce, cheese, and sometimes a slice of ham. It would be awesome if you would make a milanesa video... all of Argentina would heart you forever!
Looks delicious! And I love that you admit your small error in the sauce on the plate. I also love how easy it is to co coat. When living in an RV you look for simple and yet flavorful dishes. Thanks for the idea!
I’m a college student with a monthly food budget of around $50, and I can without a doubt say that a four dollar block of Parmesan has completely changed the way that I cook and eat. It is hands-down, one of the best (and most affordable) kitchen investments I’ve ever made.
we made this tonight for an army of people and it turned out amazing! the chicken was moist and well seasoned and the outside was crispy and delicious. we also made your basic marinara and the whole thing was a hit. thanks chef john!!
Had this for dinner tonight. Absolutely delicious! Highly recommend to anyone. I used seasoned panko because it was all we had on hand & I thought it was perfect.. I did have to watch the chicken in the olive oil though, it was close to burning at the 2 minute mark. Could just be my stove though.
7:16 they had a good run?! my uncle Jasper didn't work in the mozzarella mines of Kentucky for 40 years, scraping white goo off his raw shins day after day, to listen to some new fangled Chef John defame a once proud and honorable profession. Then again, maybe he did.
Ted Strauss he's referring to the mass produced mozzarella which I think we can all agree is gross. I'm sure he doesn't mean to insult your uncle jasper
The chicken is a traditional polish food. We serve it with potato and mashed beetroot with horseradish. It's called cutlet in english (taken from Polish language). It can be made on so many ways that most of polish families eat it at least once a week or more ( in my home it's usually 3-4times/week, we love it coz it's simple and yum). I really like this recipe and will definitely tryout !
2k GoDsZ the content or the material that is discussed in his speech is about cooking chicken parmesan. If you find this material annoying, then why would you click and watch this in the first place? Unless that is what you enjoy doing to yourself. Which is okay. Different strokes for different folks. However I am really curious now. Would you please explain your decision making process on watching videos that you find annoying on TH-cam?
We're not talking about the video. We are talking about the content of the video which is chicken parmesan. Are you saying that you didn't know if you liked chicken paremsan before you watched this video?
Correct. And you replied that you found the content annoying Would you please clarify and breakdown the parts of the content you found annoying? Thanks!
It would be interesting, now you've kind of put the idea out there, to try a pizza with the 'Chef John custom cheese mixture' in place of mozzarella. Hmmmm.... ;-) (thanks for another great vid, btw)
I love you, Chef John. Thank you for your entertaining and informative videos. I’ve made so many wonderful dishes for my family and friends based off of recipes and techniques that you’ve taught me through your videos. I am very grateful! May God bless you, sir.
I honestly can't tell. The fact that he completely changed the coating bit was odd, and the combination of ricotta and cheddar seems a bit odd too. But then again it doesn't look bad, so I guess it's supposed to be serious.
+NA because he tried a rather dubious recipe on last year's April Fool's Day (jury is still out on whether it was a prank recipe). Stands to reason that Luke may think he is repeating it this year.
+rhn94 - You may want to use a different term than autistic. I'm autistic, and like most others with autism or Asperger's, I am very intelligent. The individual you're referencing is probably not autistic, but rather, just very dull.
Did this tonight. Everything worked beautifully. I used pecorino instead of parm in the cheese mix. And I used Chef John's pizza sauce as the red sauce, which was a good choice. That sauce is awesome. I followed everything else otherwise. The only thing that could have improved this would have been veal instead of chicken, which is going to happen soon. I love this channel.
My favorite restaurant, The Palm, has been making chicken parm since the 20s. Their little secret is to use slices of muenster to top it off. Love your work, Chef John.
The reason why not panko, is because most bread crumbs have italian seasoning in them like basil and oregano premixed in there. Panko is really more for tempura or a plain taste.
Wow, 😯 I just made chicken parm for the first first time I put the sauce on top n bottom and I brought a block of Pollyo mozzarella cheese, it was good but like you said the sauce on top and bottom made the crispy skin soggy but I’m a rookie cook 😂 i was just following instructions but I can’t wait to try this new and improved version looks really good! Thank you for the recipe!
Prob bec so much mozzarella out there is the part skim kind, like ricotta. Whole milk cheeses and yogurt are infinitely richer tasting but not to be eaten all the time.
Chef John, I just have to thank you for your videos. I really enjoy them, you and all of your instructions. I am inspired plus set up for success while trying new recipes. God bless!
OMG! So enjoy your sense of humour Chef John! Love watching your recipes!! I have replicated some of yours a gazillions times, And they're always a hit!!
I wonder how this would be with boneless, skinless chicken thighs 😍. Looks delicious and Chef John, one of my favorite foods of all time is a beautiful ricotta cheese. Thanks for sharing not only your great coming methods but your sense of humor. Much needed
It's supposed to also have a layer of tomato sauce like passata and a slice of ham under the cheese. 😭 he forgot the ham. (Unless they don't have ham on an American version) missing out in that case.
+MaZEEZaM I've never had ham in my Chicken Parm so I think the lack of ham is an american thing. I had never even heard of ham being part of the dish until now!
Panko works well, especially if you grind it down to a finer texture for better coverage. The large flakes don't cover as thoroughly, so the crunch is defeated by less coverage.
I must absolutely say this is by far the best Chicken Parm recipe EVER!! This looks extremely delicious, and would have never thought of doing it this way. I am trying new recipes and I was looking at multiple videos to see if every recipe is more or less the same across the board. I told my baby to pick one more and he picked this one, and it was the best one out of like 4. And you were absolutely amazing and entertaining. Love the personality and commentator voice. New sub for sure :)
I made this alternative recipe a few weeks ago and then I made the ORIGINAL one with the croutons recently (which I've made several times in the past) and I was reminded of how delicious it was and still is. Sometimes new and improved isn't always the case!
Chef John, From 1 Italian to another I LOVE YOU ! OMG this is amazing, I am using this in my Restaurant! Thank you! I am a 100% Confirmed Ricottaholic !
Did Chef John just indeed bring down the Mozarella Industry ?? 🤣🤣🤣🤣🤣🤣 What if someone did that to your Beloved Cayenne? How would you feel then, Chef John? 😢😢😢🤣🤣🤣🤣🤣
Check out the recipe: www.allrecipes.com/Recipe/246867/New-Improved-Chicken-Parmesan/
If so they had a good run 😂😂😋😂😂
Oh wow, im seeing a patern here. Did you go back through your entire catalogue and pin a comment? Wow. Ive noticed as im binge watching some of your recipes id love to try someday. Really enjoy your content. I think your jokes are funny 😁👍 its no surprise you have so many followers, i had to sub myself 😃 your the best
Absolutely delicious, I used a fairly shallow Dutch oven style pan to fry and cook them and the cutlets came out uniformly golden and gorgeous. Would recommend!!
I like how you did not have flour, egg or bread crumb waste. 👍🏻
👌
This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.
Thats dope keep up the great work 👏
You’re awesome!
King type behavior
I make amazing food with food bank abundance!! You are a gem for doing that for others
I use 50 percent bread crumbs and 50 percent Parmesan cheese. Same crunch with the nice salt from the cheese.
Nice! Good idea
Like Adam regusea
because americans can never have enough salt.
daryl fitz wow you’re funny
elijah hodges someone's a bit...salty
I like the fact, that you keep your mistakes in the videos and tell people how to avoid them. Most people would just re-shoot the video and remove the mistake.
One extra sub :)
Psycho Gaming you mean not getting another plate and putting the tomato sauce on the way he thinks works better
@@Luke_Segovia Exactly no need to re-shoot xD
@@thishdude John only realized his mistake after finishing the video, when the chicken was cut up and eaten. He would've had to re-shoot if he wanted to hide his mistake
@@joshua7015 that's what I said....
@@thishdude No? You said "no need to re-shoot".
I said he would have to re-shoot if he decided to hide his mistake.
If you had any idea how much your goofy, irreverent jokes breathe pure joy into my life as I attempt your recipes and how your tips and tricks have added to my sheer and utter enjoyment of cooking ... why, you'll just keep pumping out videos. Don't forget your occasional blunders, as they are also quite amusing and instructive❣️
Delicious. I made it for my wife's birthday tonight. A great success.
I want someone to love me as much as Chef John loves saying frESHly ground black pepper
Lol
thats a lot of love
Me too!
He loves Cayenne pepper
I can listen to your voice all day Chef John.
RIP the mozzarella industry 1570 - 2016. "They had a good run"
I prefer provolone any way
Ricotta comes from mozzarella, it is recooked mozzarella.
@@astrofrk no, its not
Ok pokemone master lmao
@@oscarok321 what
"In related news: I did learn how to make a white circle in premiere." LOL
Chef John, I made this Saturday night. We had my dad over for dinner. We were all SUPER impressed!! This is delicious. The video focused on the cheese not being rubbery, of which I was a huge fan, but an added bonus was the wonderful tenderness of the chicken!
I loved it! Saved this video to my favorites, and look forward to learning more from you.
THANKS!
Brilliant! I've been cooking for over 55 years and this method of breading chicken is pure genius. I made this tonight with much less mess and it was delicious.
"...we all saw that coming."
Yes, yes we did. And we love it!
The April Fools joke is that this was no April Fools joke. Get it?
+Food Wishes Well Played Chef John.... well played....
+Food Wishes the joke was you didnt use panko bread crumbs for the coating. I caught it, dont lie John.
+Food Wishes
I see what you did there.
+Food Wishes I thought the April Fools joke was that your "one plate breading station" in fact dirtied 3 plates. :)
+Food Wishes Redo Chicken Marsala please.
The tips for using less flour and eggs is the way to go. I see so much waste these days it's appalling. My grandmother would fry whatever egg mixture was left till it was very crispy and I have followed suit. It's a great cook's treat :o)
I made pierogi and I took the rest of the dough and boiled little balls of dough
Yes, mix the egg and remaining breadcrumbs and fry them for delicious tidbits.
Chef John's technique is a God send for those of us who cook just for ourselves and like to make only one or two servings at a time. Liquid eggs work too but they contain no yolk.
@@stanislausklim7794 When I have some left over pierogi dough I make a kind of matza bread of it on pan set on high heat. It's soooo good with hummus :)
I'm making this TONIGHT! Excited
We need an update, do you remember making it? How did it go?
How was it ?!?!
You left us hanging for 2 years didn't you?
We need answers Ateya!
We waiting lady
I made this tonight. My wife said it was better than any she had eaten in a restaurant😊
Thank you Chef John!😉
I always bread my chicken in half breadcrumbs half Parmesan cheese. Like real Parmesan not the sawdust crap lol. It's yummy yummy. My mom cuts the breasts in half first then stuffs them with Parmesan before pounding and coating in crumbs and cheese. (: we like cheese
You have forever changed the way I will make chicken parm. Cheese in the breadcrumb mixture sounds delicious!
+Shae Rouzan yess it's delicious because the cheese gets like that crispy crust around the chicken
Whoa your mom sounds awesome
Yes!! Thank you! That’s how you do a good chicken parm. Your mother taught you well and is a very smart woman. I do mine the same way, always have! Always use fresh parm.
Cashie〈3 really? The stuffing doesn’t come out?
i'm a fan of watching recipe video, i've watched many youtube channels, but Food wishes is still the only one that satisfies me the most, his voice and his bad puns is really throughout the years is truly on a whole another level
The Mozarella Industry is being taken down as we speak
Hubs gets up before me and spends some of his time looking for delicious recipes for "us" to try. They are often waiting in my email when I get up and have my tea. I usually bake my chicken parm and it has the obligatory mozzarella on the top. This recipe was in my inbox this morning so I tried it. Oh my Yum! We loved it! Hubs says this is the preferred recipe going forward. I served it with a side of spaghetti aglio e olio (a bit of extra work and pans, but sooo good). Another winner Chef John. We love your delivery and humor.
love how honest this video is plus the subtle humour. Thank-you for posting this delicious recipe.
I laughed pretty hard at the simulation with the white circle =P
You are the Norman Chad of not Cooking Bad.
I was supposed to sleep....now I need some chicken parm in my life right now.
“In related news I did learn how to make a white circle in premiere”
I honestly laughed out loud.
This was so delicious! My husband ate it up and says always fix it this way from now on. Thank you for sharing this, best I’ve ever had!
OMG LOVE YOUR BREADING METHOD!!!
HALF THE TIME I DON'T MAKE THESE TYPE OF RECIPES BECAUSE I HATE THE MESS!!!! GENIUS! FOUND YOU TONIGHT AND I'VE ALREADY SAVED ABOUT 20 RECIPES!!!!
1:27 "but not with the classic 3 station method"
**realizes entire life is a lie**
I just made this and it came out perfectly! I used Swiss cheese, though. Fantastic. You're the best, John!
So unless you're part termite LMBO!!
+Cookedbyjulie limbo
😂
+Bullshit Detector I don't think that was a error, she def meant laughing my butt off..
Kos Mos Thanks hun! You're the best :)
Cookedbyjulie Weirdo.....
Follow-up comment: I have been using this recipe for six years come Christmas and it has never let me down once. Thanks again Chef John, I highly recommend this one!!
"But if so, they had a good run" Lmao
I sure hope retirement is treating you great.... Thanks for the wonderful lessons on cooking! I feel so grateful to have watched so many of your amazing cooking sessions. Hope you stay blessed.... Hugs....
Did Chef John retired ? 😢😢😢😢
Lol @ all the new Food Wishes viewers who haven't adjusted to Chef John's voice yet.
hahaha too accurate
+Usaya Owo I just thought of it like watching someone who has an accent. It was distracting my first few videos 3 or 4 months ago but you quickly get used to it and stop noticing.
I loved his voice from the beginning. I don't understand maybe it's his cadence which is different idk.
+American Man here here!
+American Man they're trying to express their concerns
if criticism is should be embraced not neglected
even though chef John embraces his voice inflection, doesn't mean it can't be pointed out
especially by those unaware of such statement by chef
Chef John I'm not sure if you're interested but I have been making chicken park for many years. I snagged my recipe from the manager of a restaurant I used to work at. He told me to use Panko bread crumbs heavily seasoned with Paul Prudhomme's Blackened Redfish seasoning. Through the years I have replaced the traditional cheeses with provolone. I also place a couple of tablespoons of sauce on top of the chicken before I place the slices of provolone. I then run the chicken under the broiler until the provolone gets blistered and toasty brown speckles. When it comes out I sprinkle with just a little garlic salt and some sweet basil. I serve it with fettuccini Alfredo and stuffed mushrooms or a Olive Garden-style salad. It's one of my family's favorites. I made them and froze them and took them on a mountain vacation with extended family (huge cabin)and everyone loved them.
I’ve been in culinary school for over 9 months now and I’ve learned more from this channel than I have in my culinary program.
Could you use Basil leaves instead of Parsley, I think Basil would, possibly, give it a nice kick?
Good cheese is one thing that makes me really happy to live in Europe :)
+Anne-Catherine Mulhern There is good cheese available everywhere in the world.
Wow, look up the history of winners for the last 70 years at international cheese events like the the Natwich International Cheese Awards or the World Champion Contest. The USA has won more awards than any other country by far in these blind tasting events. I'm really happy you live in Europe.
Heaven forbid anyone have pride outside of America. If anyone is pretentious and thinks they're the best it is BY FAR USA, I know, I am one. Thinking we are the best and the center of the universe is basically all our country does, I don't even feel a need to argue it because if you're not blind, you already know this. Our ingrained patriotism is obnoxiously strong and most the other countries kinda think we are dicks for it. I know, I know, you don't care what other countries think blah blah blah... It's also worth noting that if "american made cheeses" are the best, American learned how to make cheese from Europeans (who learned it from hundreds of others since bible times). That's kind of like me buying a car, changing a tire on it, and then saying I built that car. At the end of the day we are LITERALLY debating who's rotten milk tastes better. Shut up, let everyone be proud of their own country, while also respecting others right to do so. Would make this planet just slightly more livable for us all....
ShoeNice Exposed enjoy the schoolshootings.
I think the beauty of living in Europe is that really good cheese is easier to find... especially if you're looking for like free range pastoral fed cow ants sheep varieties. From what I've heard from friends with dual citizenship is that the European Union has higher standards for their cheeses, which brings the entire industry up.
Yes, the US also has some really dedicated arms fantastic farms and cheese makers, but the average consumer cannot run to the specialty wine abs cheese shop and get that $30/lb sharp aged cheddar. And there's no one writing home about the great flavor and texture of Crystal Farm. Sorry.
Made it last night. I love the cheese blend; magnificent!
I totally agree that chicken parm usually has rubbery cheese and a soggy bottom. Very nice improvements, Chef! In Argentina, we have a very similar dish to chicken parm called "milanesa de pollo napolitano." The chicken is pounded even thinner (1/8"), breaded and fried, and topped with tomato sauce, cheese, and sometimes a slice of ham. It would be awesome if you would make a milanesa video... all of Argentina would heart you forever!
Looks delicious! And I love that you admit your small error in the sauce on the plate. I also love how easy it is to co coat. When living in an RV you look for simple and yet flavorful dishes. Thanks for the idea!
I like his side jokes, he does it so smooth lolol! Great recipe I'm gonna do this!!
I’m a college student with a monthly food budget of around $50, and I can without a doubt say that a four dollar block of Parmesan has completely changed the way that I cook and eat. It is hands-down, one of the best (and most affordable) kitchen investments I’ve ever made.
What in the world??? A block of parmesan costs 25$ where i live!!
@@kellyb2332 My word, how big are they?
I like your idea for the Chicken Parmesan. Looking forward to trying it very soon. Thank you, Chef John! :)
Hey Chef John…I have made this many times but I still love watching your video. Comforting
Excellent teacher sir. I have made plenty of your recipes and everyone always love them.
Thanks for teaching me to be the boss of my sauce.
+GamingVlogNetwork you can now proceed calling yourself: The "SauceBoss"
The way you talk is so quirky. I like it
we made this tonight for an army of people and it turned out amazing! the chicken was moist and well seasoned and the outside was crispy and delicious. we also made your basic marinara and the whole thing was a hit. thanks chef john!!
Had this for dinner tonight. Absolutely delicious! Highly recommend to anyone.
I used seasoned panko because it was all we had on hand & I thought it was perfect.. I did have to watch the chicken in the olive oil though, it was close to burning at the 2 minute mark. Could just be my stove though.
The best food channel ever ❤️ so much fun to watch
"unless your part termite" 😂😂
5:51
*you're (you are)
There their they're riproar, it will be okay...
7:16 they had a good run?! my uncle Jasper didn't work in the mozzarella mines of Kentucky for 40 years, scraping white goo off his raw shins day after day, to listen to some new fangled Chef John defame a once proud and honorable profession.
Then again, maybe he did.
Ted Strauss he's referring to the mass produced mozzarella which I think we can all agree is gross. I'm sure he doesn't mean to insult your uncle jasper
That joke went right over your head, didn't it?
I think Erica is playing along and most people realize it.
Geez dude! I don't think its in Chef John's nature to insult! He's just sharing info...no harm intended! Just enjoy the video and chillax!
You guys know that mozzarella doesn't come from a mine right?
The chicken is a traditional polish food. We serve it with potato and mashed beetroot with horseradish. It's called cutlet in english (taken from Polish language). It can be made on so many ways that most of polish families eat it at least once a week or more ( in my home it's usually 3-4times/week, we love it coz it's simple and yum). I really like this recipe and will definitely tryout !
My family and I love this dish. This will be our chicken parm recipe going forward. Thank you chef!
I have a dream where people are not judge by the sound of their voice but by the content of their speech! -^_^-
same
2k GoDsZ the content or the material that is discussed in his speech is about cooking chicken parmesan. If you find this material annoying, then why would you click and watch this in the first place? Unless that is what you enjoy doing to yourself. Which is okay. Different strokes for different folks. However I am really curious now. Would you please explain your decision making process on watching videos that you find annoying on TH-cam?
Desiree Tran
We're not talking about the video. We are talking about the content of the video which is chicken parmesan. Are you saying that you didn't know if you liked chicken paremsan before you watched this video?
Correct.
And you replied that you found the content annoying
Would you please clarify and breakdown the parts of the content you found annoying?
Thanks!
It would be interesting, now you've kind of put the idea out there, to try a pizza with the 'Chef John custom cheese mixture' in place of mozzarella. Hmmmm.... ;-) (thanks for another great vid, btw)
video disliked by 645 employees of Big Mozzarella
Probably by Italian people for calling this crap dish Italian
@@mrn13 More like a crap comment by U
@@mrn13 did a chicken parm video upset you that much you had to comment something negative? Jesus man
@@yankeesfan8561 Haha! It seems that my comment upset you more! Still, fact reminds- this is an insult to Italy and it looks horrible
@@mrn13 your comment did upset me. Why be so negative are you having a bad day?
I finally made the chicken Parmesan last night and my husband and I just enjoyed it so much. Wonderful!
I love you, Chef John. Thank you for your entertaining and informative videos. I’ve made so many wonderful dishes for my family and friends based off of recipes and techniques that you’ve taught me through your videos. I am very grateful! May God bless you, sir.
Hi Chef John. Wanted to ask if you ever tried the north east UK version which replaces the tomato sauce with bechamel
Chicken Parm you taste so good
its April Fools day.....thought this was gonna be a troll recipe
Why he make a troll recipe that's stupid
I honestly can't tell. The fact that he completely changed the coating bit was odd, and the combination of ricotta and cheddar seems a bit odd too. But then again it doesn't look bad, so I guess it's supposed to be serious.
+NA because he tried a rather dubious recipe on last year's April Fool's Day (jury is still out on whether it was a prank recipe). Stands to reason that Luke may think he is repeating it this year.
+NA yeah, who wants to eat a troll....
+rhn94 - You may want to use a different term than autistic. I'm autistic, and like most others with autism or Asperger's, I am very intelligent. The individual you're referencing is probably not autistic, but rather, just very dull.
Did this tonight. Everything worked beautifully. I used pecorino instead of parm in the cheese mix. And I used Chef John's pizza sauce as the red sauce, which was a good choice. That sauce is awesome. I followed everything else otherwise. The only thing that could have improved this would have been veal instead of chicken, which is going to happen soon. I love this channel.
Just made it. It was great. Not too much sauce or cheese. Panko makes a big difference.
My favorite restaurant, The Palm, has been making chicken parm since the 20s. Their little secret is to use slices of muenster to top it off. Love your work, Chef John.
Chicken Parm... Yummo! Thanks Chef! :)
Why not panko? :D
On a side note, I like how people try to criticize Chef John and just end up facing a title wave of backlash lol. WE GOT YOUR BACK
The reason why not panko, is because most bread crumbs have italian seasoning in them like basil and oregano premixed in there. Panko is really more for tempura or a plain taste.
Chicken Permission.......
p3rs0n42 yea ok sure go ahead
p3rs0n42 YES👐
Yes! I love rob!!!! And u for this comment!!!!
I love that whenever I watch one of Chef John's videos, I not only learn how to make an amazing dish, but laugh several times in the process.
Wow, 😯 I just made chicken parm for the first first time I put the sauce on top n bottom and I brought a block of Pollyo mozzarella cheese, it was good but like you said the sauce on top and bottom made the crispy skin soggy but I’m a rookie cook 😂 i was just following instructions but I can’t wait to try this new and improved version looks really good! Thank you for the recipe!
loved this, this man is hilarious
Chickem parm you taste so good
I hate mozzarella, it's usually so bland. I always replace with Provolone and or white cheddar or monterrey jack.
cheddar with Italian sauce sounds disgusting
Prob bec so much mozzarella out there is the part skim kind, like ricotta. Whole milk cheeses and yogurt are infinitely richer tasting but not to be eaten all the time.
Chef John, I just have to thank you for your videos. I really enjoy them, you and all of your instructions. I am inspired plus set up for success while trying new recipes. God bless!
This guy is the best!; Very succinct and straight forward teachings!
Chicken Breast Topping = Ricotta + Cheddar + Cayenne + Pepper + Olive Oil
Thank you for helping me learn to cook and get l.. lots of compliments!
So you used three plates for breading after all! haha
OMG! So enjoy your sense of humour Chef John! Love watching your recipes!! I have replicated some of yours a gazillions times, And they're always a hit!!
I wonder how this would be with boneless, skinless chicken thighs 😍. Looks delicious and Chef John, one of my favorite foods of all time is a beautiful ricotta cheese. Thanks for sharing not only your great coming methods but your sense of humor. Much needed
basically Schnitzel topped with cheese :D
+Hiep Ha Le Yes, if that's helps.
+Hiep Ha Le Yes that's what it is, but it's a different cuisine.
+Murray Aronson I consider it classic Italian-American food.
It's supposed to also have a layer of tomato sauce like passata and a slice of ham under the cheese. 😭 he forgot the ham. (Unless they don't have ham on an American version) missing out in that case.
+MaZEEZaM I've never had ham in my Chicken Parm so I think the lack of ham is an american thing. I had never even heard of ham being part of the dish until now!
I like fettuccine with my chicken parm.
Whooohoo thanks.
I have fettuccine. My husbands likes angel hair but I need a break from it.
am I the only one who likes panko better than Italian crumbs for chicken parm?
no sir you are not.
I use wheat germ..Comes out much crispier...
i can only get my hands on panko, no bread crumbs on this side of the world. i just toss in some italian herbs to spice it up.
Panko works well, especially if you grind it down to a finer texture for better coverage. The large flakes don't cover as thoroughly, so the crunch is defeated by less coverage.
if you have access to bread, you have access to breadcrumbs
Learned how to make a white circle in Premiere....that’s so awesome! Love it.
I love his voice. It's so calming 😍. He's a chef so I'm sure he yells. It would be interesting to hear him yell
I made this today for my family. I thought it was great, but my family is apathetic.
time for a new family
+Jeremy King lol
"Your the chef John of your chicken parmigian'..."
Don't improve chicken parm, CRAFT!
PROTIP
PHANDOM
+Victoria Daisy I hate you all
Fax
I must absolutely say this is by far the best Chicken Parm recipe EVER!! This looks extremely delicious, and would have never thought of doing it this way. I am trying new recipes and I was looking at multiple videos to see if every recipe is more or less the same across the board. I told my baby to pick one more and he picked this one, and it was the best one out of like 4. And you were absolutely amazing and entertaining. Love the personality and commentator voice. New sub for sure :)
I made this alternative recipe a few weeks ago and then I made the ORIGINAL one with the croutons recently (which I've made several times in the past) and I was reminded of how delicious it was and still is. Sometimes new and improved isn't always the case!
Lol it's like he sings when he speaks
Princess Serenity drives me fucking crazy
Singing? I thought he was having a stroke...
sorry but his intonation is.... annoying. i usually cannot make it all the way through his videos. THAT BEING SAID, he DOES have some good tips.
I don't even cook, why am i watching this?
its pretty simple tho
This isn't tumblr, get out of here. NOW!
Food porn, man..
but at least you learned something.
Because your brain is subconsciously telling you to cook, man. It's one of the simple joys of life and quite a cool skill to have.
This doesn't just change Chicken Parm, it changes Veal Parm, Eggplant Parm, and any other Parms that though they were safe.
Chef John, From 1 Italian to another I LOVE YOU ! OMG this is amazing, I am using this in my Restaurant! Thank you! I am a 100% Confirmed Ricottaholic !
i think your dish is excellent and i cant wait to make it. i always enjoy watching your videos.
Damnit now I have to make this too.
😂 you and me both
There goes my mozzarella stocks... it's all your fault John!
Covid 19 + john= rip your stocks
Did Chef John just indeed bring down the Mozarella Industry ?? 🤣🤣🤣🤣🤣🤣 What if someone did that to your Beloved Cayenne? How would you feel then, Chef John? 😢😢😢🤣🤣🤣🤣🤣
I finally tried this recipe today; followed it to the 'T" It worked out brilliantly. Thank you Chef John
Had the chicken parm tonight! YUMMY!!! Sooooooooo good! The ricotta mix, so good!