I love how conscientious you are about different dietary choices/needs. The "spin it" part of your book has been such a tool for me and, I'm sure, other folks who love to cook good, delicious food but might have to make some modifications. You are sunshine!
The way your son also has the trait that when eating something immaculate.. Nods head and makes finger movements that clearly in sign mean, “this is f*cking delicious.” EXACTLY how you do during the first bite!
I just got your cookbook this weekend, and I haven't been this excited to cook in several years. I went to culinary school, dropped out, and fell out of love with cooking/baking. I now have a family and making dinner every night feels like such a chore. Your channel and now the book have inspired and excited me in a way I haven't felt in awhile. Thank you for such a flexible, exciting, and delicious looking cookbook. You and your book are a gem.
I've been making, what I call, 'panko chicken breasts' for decades but last night I tried thighs. My wife did a, "why must you always change things that are great". Well, they went nuts for it. The only thing I did differently from my usual, was using thighs, and more oil than I normally used. My seasonings are pretty much the same as yours so nothing different, but I did prepare all the cutlets at the same time - huge help, much easier and more consistent. All that and no sauce for us, still best ever. Thank you, Carla, for this post.
Perfect❤️❤️❤️seasoning is so important when cooking. So many experts hardly add basic salt and pepper to their recipes and it drives me mad to distraction. Thank God for you Carla 🙏🏾
I'm a chef too and she's adorable. my recipe is similar (but I add corn flake crumbs, onion powder and paprika for more depth!) I also have a well developed salt palate ...just an estimation from the view of her pinches but that was a LOT of salt. For 3 eggs, just a slight pinch is needed, and same for that amount of potato starch. Then when you have Mayo and a tbsp of full sodium soy sauce you're just looking for trouble to add that much more sodium to the mix and then add chunky salt flakes. Big fail if I was to have my dietitian friend add up the sodium content of that meal from the demo. It would be inedible if not really unhealthy. It's not fair to her viewers or her guests in this day and age where flavor doesn't need to pack that much salt to be good.
I made this and it was really good. I love that the book says what container to use for everything. That way I can keep things clean and organized as I go, without worrying I'll need extra space before I've cleaned down my raw chicken area.
Just received my copy of the book a few days before coming into the hospital for surgery (nothing major, but had to be dealt with). I'm up in the middle of the night, because my sleep is so wacked out from the anesthesia. These bad boys (Brad Leone, thanks) are gonna be the first thing I cook when the family leaves to go home after my convalescence. They look amazing!
Carla! We made these tonight and absolutely loved them. I told my hubby I'd make a traditional one with just hellmans mayo and iceberg, which I did but only after I had him try your recipe with your spicy creamy sauce (with Kewpie) and cabbage. You won, as I knew you would 😁😋 Killer recipe!
At soon as she said she used thighs I knew..this is why I've been following you so long. Honest about what's on the plate. She's not gonna recommend the most expensive wine, she'll recommend the best tasting wine. p.s. The glasses? Love it!
Carla, i just made these for my family for dinner! Amazing. I have tried for years to make the crispy crunchy chicken cutlets from my Jersey childhood and you nailed it. And you made it so easy. Thank you! 🙏🏼
AH! I was deprived of Carla content ever since BA... when I saw this in my recommendations I screamed and WHAT A RECIPE! I love chicken cutlets and totally buying your cookbook now
Just tossing out an easier sauce (for those who don't have all the ingredients required) Mayo (Duke's or Hellman's) + 2 grated garlic cloves + juice & zest of a lime to taste. Even better if made a day ahead. I wish I could find Kewpie in Toronto.
so many grocery stores have Kewpie now, i've seen it even at walmart and some no frills/loblaws! Def head to Chinatown/Kensington as well, you will absolutely find it there
@@amakeshiftlibrary Was going to say, check Chinatown or a good Asian market, they may well have it, especially if it also carries Japanese food stuffs.
Can't say enough good things about this. The contrast between everything was perfect, plus I now have total confidence in my ability to achieve a perfectly fried cutlet. Thank you!!
I made this and followed each step carefully. found myself just snacking on a damn cutlet and nothing else during a work meeting - it came out that good.
We never did sandwiches, but growing up, chicken schnitzel was a regular staple in my house. My mom always used chicken breast and regular breadcrumbs, though. Bet this version is super tasty!
Carla, may I just say how much I loved your cookbook. I am a library gal so apologize for not purchasing however I do try in comments to pay it forward
Literally everything that Carla makes feels like something I can actually accomplish in the kitchen. So many other recipe videos are very intimidating to watch that I don’t even want to attempt to make it. Not with Carla. And for that, I thank you!
Another fantastic recipe Carla. Your slow cooked chicken legs are much loved in my household. You book isn't out here until March (UK), but I'll definitely be buying it. Also - nice glasses!! 👓
Chicken breast, marinade in pickle juice or buttermilk. So juicy and amazing. I make chicken sandwiches all the time with buttermilk, seasoning, flour (and add hot spice to mine, since I like it) with chicken breast. I really don't understand "chefs" saying they are dry and flavor less. No, they are not. You just have to cook it right and when you soak them in buttermilk, it's game over. Thighs are good (also not much more flavorful than breast, just greasier) but you can literally pound out a chicken breast, bread it and fry it quickly, it's amazing. Or bake a chicken breast slowly with cream sauce which is amazing too (it's not the same with dark meat). I've never found that using dark meat was better unless for bone in fried chicken or certain dishes. Doesn't make chicken breast less worthy in my opinion. If you can't cook a chicken breast properly, don't tell everyone else it's bad, haha.
This was my favorite episode of any-- -- it had a frech energy to it and way better ASMR with that pepper grinder-- Kuhn Rikon rachet ginder is my favorite.
Looks amazing can't wait to do this recipe....my only concern is all the salt added. I'm not sure if that was done for show or in reality you add that much
These look (and sound!) so good. I don’t even want to think about how much sodium is present in Carla’s finished sandwich (chicken on both sides, potato starch, eggs, panko, cabbage, and sauce, all salted), but the nice thing about cooking at home is we can adjust to our own taste. I love your cookbook, the cheery yellow color just makes me smile, and it’s really fun and helpful to see the videos too. Thanks!
Salt is not unhealthy, especially kosher salt. In fact, without sodium you can get very ill. I've been hospitalized before for dangerously low-sodium, it's one of the electrolytes that keeps your heart beating. My heart rate was over 150 and I was slurring my speech and losing consciousness. With proper hydration, your body filters sodium and balances out. - most packaged foods are highly preserved with salt, but when cooking from scratch you'd have to put on a straight-up yucky amount for the amount to be harmful.
Also, never dump it down the drain. Most used oil can be reused a couple of times, just strain out the bits first and put it back in its container, using a funnel once it's cooled down, then store in a cool, dry place or in the fridge until you are good to use it again. Best to not hold onto it for more than a couple of months or so, or it'll go rancid just sitting. Need to be kept air tight and in a cool spot in the interim. Once it's been used a couple of times, put it back in the container, then discard in the trash.
If you can't being yourself to eat a chicken thigh (why is the bigger question?), try a quick salt water brine for the chicken breast to up the juicy factor.
Ok but did Carla intentionally wear a smock and glasses that, with the gloves, gave us all of the surgical and/or mad scientist vibes? Not knocking it. Big fan. It's actually hilarious.
I love how conscientious you are about different dietary choices/needs. The "spin it" part of your book has been such a tool for me and, I'm sure, other folks who love to cook good, delicious food but might have to make some modifications. You are sunshine!
I love the spin its:)
The “Jesus, Mary, and Joseph” was the most typical Italian mom thing I’ve ever heard Carla say 😂
My Irish American self recognized that in my soul.
The way your son also has the trait that when eating something immaculate.. Nods head and makes finger movements that clearly in sign mean, “this is f*cking delicious.” EXACTLY how you do during the first bite!
Do we fall in love with Carla and her recipes with every video? Yes, yes we do
i love it when the kids come and take bites. they're the true deciders of what is good. also, carla never misses with her nail game. always on point!
Alright, I'm buying the book. Everything Carla makes is like it's been lifted straight out of the cravings part of my brain
Highly recommend. Amazon delivered it to me same day. It's AWESOME!
You don't have the book already? Go on with you!
I just got your cookbook this weekend, and I haven't been this excited to cook in several years. I went to culinary school, dropped out, and fell out of love with cooking/baking. I now have a family and making dinner every night feels like such a chore. Your channel and now the book have inspired and excited me in a way I haven't felt in awhile. Thank you for such a flexible, exciting, and delicious looking cookbook. You and your book are a gem.
Thank you so much 🧡🧡
Looks delicious. Your energy is infectious. So glad you made your own channel. BA's loss. (understatement)
@jess -2022? Rather -2020.
@jess Yes, the BA TK had a nice run on YT for a couple years there. Whoever got that group together captured lightning in a bottle.
@jess isn't it sad that Brad is still there?
I've been making, what I call, 'panko chicken breasts' for decades but last night I tried thighs. My wife did a, "why must you always change things that are great". Well, they went nuts for it. The only thing I did differently from my usual, was using thighs, and more oil than I normally used. My seasonings are pretty much the same as yours so nothing different, but I did prepare all the cutlets at the same time - huge help, much easier and more consistent. All that and no sauce for us, still best ever. Thank you, Carla, for this post.
Perfect❤️❤️❤️seasoning is so important when cooking. So many experts hardly add basic salt and pepper to their recipes and it drives me mad to distraction. Thank God for you Carla 🙏🏾
I'm a chef too and she's adorable. my recipe is similar (but I add corn flake crumbs, onion powder and paprika for more depth!) I also have a well developed salt palate ...just an estimation from the view of her pinches but that was a LOT of salt. For 3 eggs, just a slight pinch is needed, and same for that amount of potato starch. Then when you have Mayo and a tbsp of full sodium soy sauce you're just looking for trouble to add that much more sodium to the mix and then add chunky salt flakes. Big fail if I was to have my dietitian friend add up the sodium content of that meal from the demo. It would be inedible if not really unhealthy. It's not fair to her viewers or her guests in this day and age where flavor doesn't need to pack that much salt to be good.
@@sloperaly Seriously, that amount of salt looked inedible!
I made this and it was really good. I love that the book says what container to use for everything. That way I can keep things clean and organized as I go, without worrying I'll need extra space before I've cleaned down my raw chicken area.
Where has this been all my life?! These are out of this world. So delish.
Dear Carla Lalli Music, I'm somewhat in love with you now. In a very decent platonic way. Thank you for being so awesome. Just made my day.
Just received my copy of the book a few days before coming into the hospital for surgery (nothing major, but had to be dealt with). I'm up in the middle of the night, because my sleep is so wacked out from the anesthesia. These bad boys (Brad Leone, thanks) are gonna be the first thing I cook when the family leaves to go home after my convalescence. They look amazing!
Happy healing.
Carla! We made these tonight and absolutely loved them. I told my hubby I'd make a traditional one with just hellmans mayo and iceberg, which I did but only after I had him try your recipe with your spicy creamy sauce (with Kewpie) and cabbage. You won, as I knew you would 😁😋 Killer recipe!
Ok, the chicken noise when Carla bit into the sandwich made me snort-laugh
That’s some fantastic cutlet right there 🤤
Had to pause this to order some potato starch.. I can watch cutlet videos all day long, love the flavor addition of garlic powder here!
Potato starch is magical lol. And this is a phenomenal recipe!
@@WonderChia The one I ordered just arrived, thank you!! I shall make these cutlets today :)
@@kaiju_k5042 I hope you love it! And you will definitely get a ton of uses out of the potato starch too!
@@WonderChia Thank you , I will report back, you're so sweet! :)
At soon as she said she used thighs I knew..this is why I've been following you so long. Honest about what's on the plate. She's not gonna recommend the most expensive wine, she'll recommend the best tasting wine.
p.s. The glasses? Love it!
Carla, i just made these for my family for dinner! Amazing. I have tried for years to make the crispy crunchy chicken cutlets from my Jersey childhood and you nailed it. And you made it so easy. Thank you! 🙏🏼
not sure how i liked the sauce... tasted a little off
When C drops a new vid, I actually do a little happy clap and when she pops on the screen and says hi, I say hi back. Don't judge.🔪💕
AH! I was deprived of Carla content ever since BA... when I saw this in my recommendations I screamed and WHAT A RECIPE! I love chicken cutlets and totally buying your cookbook now
Just tossing out an easier sauce (for those who don't have all the ingredients required) Mayo (Duke's or Hellman's) + 2 grated garlic cloves + juice & zest of a lime to taste. Even better if made a day ahead. I wish I could find Kewpie in Toronto.
Sanko by Trinity Bellwoods might have it. Going to check after work lol.
so many grocery stores have Kewpie now, i've seen it even at walmart and some no frills/loblaws! Def head to Chinatown/Kensington as well, you will absolutely find it there
@@amakeshiftlibrary Was going to say, check Chinatown or a good Asian market, they may well have it, especially if it also carries Japanese food stuffs.
We are DIVINELY connected. I made chicken cutlets sammies last weekend! Love this. Thank u Carla
Not to be dramatic, but I would give my life for Carla
Can't say enough good things about this. The contrast between everything was perfect, plus I now have total confidence in my ability to achieve a perfectly fried cutlet. Thank you!!
I finally picked up your book yesterday and cannot wait to try all of the amazing recipes!!
I have been thinking about this recipe for days now lol. I was thinking about making it tonight so it's so funny to me that this video showed up! ❤️
now we have the recipe AND a how to vid, can't go wrong haha
Made this for dinner this evening. It was a home run. Thank you Carla!
Excellent! That Nappa cabbage with vinegar and salt👌 perfect addition
Alas! Just when I thought the crispy fish sandwich couldn’t be topped… I have to try this one next!
I made this and followed each step carefully. found myself just snacking on a damn cutlet and nothing else during a work meeting - it came out that good.
I'm intrigued by the spicy creamy sauce. It's promising a mouth watering goodness
I made these last night. Followed the method exactly. PERFECTION!!!!!
Miss you on BA but so happy you are doing you. Blessing to you and your family
We never did sandwiches, but growing up, chicken schnitzel was a regular staple in my house. My mom always used chicken breast and regular breadcrumbs, though. Bet this version is super tasty!
Just tried a slightly modified version of your recipe because I didn’t have everything and am on a budget. But it turned out beautifully!! Thank you!
I ordered your book today and I'm looking forward to trying these recipes!!
"I just drooled a little bit." Same, Carla. Same.
Carla, may I just say how much I loved your cookbook. I am a library gal so apologize for not purchasing however I do try in comments to pay it forward
We love the library! I’m psyched my books are there.
That's my favorite aisle in the library. 20 feet of cover to cover cook books. I have to remind myself...I can come back for more.
"Cutlet Night in America" is giving "It's Tennis Night in America, Got some buds and some brews, it's gonna be a fight"
Wonderful energy, great explanations and info! Love your videos, Carla!
I love you for so many reasons! and thank you for gracing us with food and entertainment! XOXO
I love that you cook recipes from your cookbook! I can't wait til mine comes in.
Carla, your videos make me so happy! 🥰 Thank you. 🙏
wow those earings! my mom is a style icon WE LOVE TO SEE IT CARLA
Literally everything that Carla makes feels like something I can actually accomplish in the kitchen. So many other recipe videos are very intimidating to watch that I don’t even want to attempt to make it. Not with Carla. And for that, I thank you!
Amazing! Just ordered my book!
Woo more Carla. Just ordered your cook book.
Another fantastic recipe Carla. Your slow cooked chicken legs are much loved in my household. You book isn't out here until March (UK), but I'll definitely be buying it. Also - nice glasses!! 👓
I needed to make this yesterday. Will shoot for Sunday, thank you Carla!
Chicken breast, marinade in pickle juice or buttermilk. So juicy and amazing. I make chicken sandwiches all the time with buttermilk, seasoning, flour (and add hot spice to mine, since I like it) with chicken breast. I really don't understand "chefs" saying they are dry and flavor less. No, they are not. You just have to cook it right and when you soak them in buttermilk, it's game over. Thighs are good (also not much more flavorful than breast, just greasier) but you can literally pound out a chicken breast, bread it and fry it quickly, it's amazing. Or bake a chicken breast slowly with cream sauce which is amazing too (it's not the same with dark meat). I've never found that using dark meat was better unless for bone in fried chicken or certain dishes. Doesn't make chicken breast less worthy in my opinion. If you can't cook a chicken breast properly, don't tell everyone else it's bad, haha.
Smiles all day baby:) THANK YOU CARLA!
Yup, ever Wednesday from now on...Cutlet Night....they look so good!
😂 I absolutely love how you tickle yourself! Thanks Carla, I so love your content!
getting scientist vibes from today's outfit!
Yessireee....this was happiness on a bun. Love your channel!
Just in time to be inspired for grocery list making!
Dredging tofu pieces in leftover potato starch makes them very crispy crunchy!
Looks amazing, can't wait to make this!
I made this tonight and it was *chef's kiss* the best chicken cutlet I have ever made!
Judging by the appearance it looks very good
Nicely done! Delicious chicken sandwich...
This was my favorite episode of any-- -- it had a frech energy to it and way better ASMR with that pepper grinder-- Kuhn Rikon rachet ginder is my favorite.
Use double 00 instead of AP. AP will be much heavier. You can also just throw the cutlets in a Tupperware and shake it up for the flour.
That Nail color is fantastic!!
You definitely had me at sambal - the condiment of my people (I'm Indonesian). That sandwich looks delish!
I wanna do these cutlets on an amoroso roll with broccoli raab and melted mozzarella
Potato starch is amazing.
Every happy chicken cutlet is the same; each unhappy chicken cutlet
is also the same. -L. Tolstoy
Wow, that sounds so good!
The way you called to your son made me expect a dog to come into frame
This was incredible. I made shoestring fries to go with and dipped them in the extra sauce :)
Carla I love your humor and energy your so great & real 😊
Yay! Potato starch! Gluten free!
Do you film with a Sony camera?
Oh that spicy creamy sauce is the base of my next slaw I think.
Can you send a link to that meat mallet please!
it's by Oxo!
@@CarlaLalliMusic123 I couldn’t find it on Amazon. They had a smaller one by OXO. Where did you get it?
I’ve cooked chicken breasts in a pan like that and they came out juicy
Omg sounds so good I do tenders and nuggets been wanting to switch it up yes please next!💓💗
super worth it!! i love your videos :) you are super nice and considerate! All of the food you make is delicious :))))
love these videos and your energy
Hec yes. Little bit of anaphylaxis with my cutlet from those latex gloves 👌
Sambal geprek vibin'! Hello from Indonesia you are correct we do eat it a lot with 'smashed' ('geprek') fried chicken :D
The intro music disturbs me at a deep level but i love the tips
this is delightful. I'm now after that sambal and kewpie mayo..
this looks delicious!!
whatever new camera/lighting setup this is it is sexy
Literally need these tonight for chicken parm sandwiches!
I love your style!
Always looking to make my cutlets better will try the potato starch next!
Looks amazing can't wait to do this recipe....my only concern is all the salt added.
I'm not sure if that was done for show or in reality you add that much
For keto what can I use instead of potatoe starch? I do already have an alternative for the bread crumbs.
you are my internet mom (if given permission). thank you for teaching this clueless individual
These look (and sound!) so good. I don’t even want to think about how much sodium is present in Carla’s finished sandwich (chicken on both sides, potato starch, eggs, panko, cabbage, and sauce, all salted), but the nice thing about cooking at home is we can adjust to our own taste. I love your cookbook, the cheery yellow color just makes me smile, and it’s really fun and helpful to see the videos too. Thanks!
Salt is not unhealthy, especially kosher salt. In fact, without sodium you can get very ill. I've been hospitalized before for dangerously low-sodium, it's one of the electrolytes that keeps your heart beating. My heart rate was over 150 and I was slurring my speech and losing consciousness. With proper hydration, your body filters sodium and balances out. - most packaged foods are highly preserved with salt, but when cooking from scratch you'd have to put on a straight-up yucky amount for the amount to be harmful.
That looks so good!!!!! I want to eat that right this moment!😍
I want to fry but what do you do with the oil afterwards??
you can reuse it!!
Also, never dump it down the drain. Most used oil can be reused a couple of times, just strain out the bits first and put it back in its container, using a funnel once it's cooled down, then store in a cool, dry place or in the fridge until you are good to use it again. Best to not hold onto it for more than a couple of months or so, or it'll go rancid just sitting. Need to be kept air tight and in a cool spot in the interim. Once it's been used a couple of times, put it back in the container, then discard in the trash.
beautiful :) Thank you. Greetings from Pamplona in Spain :)
If you can't being yourself to eat a chicken thigh (why is the bigger question?), try a quick salt water brine for the chicken breast to up the juicy factor.
Ok but did Carla intentionally wear a smock and glasses that, with the gloves, gave us all of the surgical and/or mad scientist vibes? Not knocking it. Big fan. It's actually hilarious.
Does anyone know where the beautiful mortar and pestle is from?
Wooohoo ! Malaysia represent !