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Chris, I can’t express enough how happy I am that you are back and showing us these fantastic dishes!! Tina, love the addition of music to the videos and love your kitchen curtains!! ❤️🥰. Glad to have you both back!!😘
Awesome video! Chicken Francaise/Picatta is staple in our house. When in doubt for a meal, I'll say to my wife, "I'll just rock out a Francaise/Picatta" and everything is right with the world....
Oh, I’ve never done it that way, but would be led to believe it will lead to having clumps around your third or fourth piece that you’re dredging, and when you fry, those will burn?
Always awesome meal's sir. Love how you show and explain the ingredients also. Would love to see you're take on a dish called Utica Riggies or AKA chicken rigatoni. A dish from Utica New York.
Man, I can’t keep up with all these great recipes!! Another great one to try. Hey, would you be opposed to doing a series on side dishes that go with the main course? My wife and I always end up eating the same boring ones. You could go all over with like veggie variations, Mac n cheese, potatoes, and others I’m missing. If not no biggie, love your vids
Yes, absolutely, we do have a popular sautéed Italian spinach on the channel, but yes, great idea. We will work on it shortly. Thanks for your support!
Another excellent video. Next time I make chicken, this is what I'm making. I usually do cutlets, but this looks like a great alternative. You are awesome, man. Keep these videos coming...
Yes, that’s what we grew up on and it’s local so we support it. I do agree with you though, there are much better pastas out there, but at the end of the day, it’s a minimal difference in my opinion for this type of dish. Appreciate your support!
Looks great, what do set the stove at when getting the oil hot and frying the cutlets? When I fry cutlets or eggplant it always spits everywhere makes a mess. Thanks Godfather
Hi Mike, every stove is different. You may want to try starting with a cold pan and adding the oil and butter and put the heat on about a little past medium then just a small couple of cutlet samples, just small rest pieces. Then find your sweet spot. It sounds like you might be cooking on too high of heat. Hope that helps.
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Another great dish.
Thanks Jason!!!
Chris, I can’t express enough how happy I am that you are back and showing us these fantastic dishes!! Tina, love the addition of music to the videos and love your kitchen curtains!! ❤️🥰. Glad to have you both back!!😘
Thanks, Linda, happy to be back, told you we would!❤️
@@godfatherbbqitalian so happy!!! 🥰
I’ll save this to my recipe list. I’ll try it during next week. Great to see Tina involved. You make a good team.
Cheers
Robert down under.
Thanks buddy, great to hear from you. Yes Tina is actually the main part of the team.😂
Made these last night. Quick, simple, Delicious ! So good ! thank you for the great videos.
Definitely one of my favorites! So glad you’re enjoying!
Sooooo delicious ! I think I will make this tomorrow. I made your pork chops and peppers twice now , mmmm mmmm.
Thanks so much Christine, we appreciate it!!!!
Thank you so much! Can't wait to try yours!
You got it, our pleasure!
Thank you!
Awesome video! Chicken Francaise/Picatta is staple in our house. When in doubt for a meal, I'll say to my wife, "I'll just rock out a Francaise/Picatta" and everything is right with the world....
So well said!!!
Thanks Mr. Banks!!!
TY! I’ve always done egg then flour…excited to try it this way.
Oh, I’ve never done it that way, but would be led to believe it will lead to having clumps around your third or fourth piece that you’re dredging, and when you fry, those will burn?
Always awesome meal's sir. Love how you show and explain the ingredients also. Would love to see you're take on a dish called Utica Riggies or AKA chicken rigatoni. A dish from Utica New York.
Thanks so much, yes I’m familiar with Utica Riggies.
Will bounce the idea around.
Thanks so much for your support!
Looks great! Thanks for the video Chris.
Thanks Mike, appreciate you buddy!
Man, I can’t keep up with all these great recipes!! Another great one to try. Hey, would you be opposed to doing a series on side dishes that go with the main course? My wife and I always end up eating the same boring ones. You could go all over with like veggie variations, Mac n cheese, potatoes, and others I’m missing. If not no biggie, love your vids
Yes, absolutely, we do have a popular sautéed Italian spinach on the channel, but yes, great idea.
We will work on it shortly.
Thanks for your support!
Another excellent video. Next time I make chicken, this is what I'm making. I usually do cutlets, but this looks like a great alternative. You are awesome, man. Keep these videos coming...
Will do, thanks for your support!
Looks amazing.
Thank you,Michael!!
another awesome recipe can’t wait to make it.
Thanks so much, I hope you enjoy!
Looks amazing!!
Thank you!
Love it...trying not to be a pasta snob, but Prince???
Yes, that’s what we grew up on and it’s local so we support it.
I do agree with you though, there are much better pastas out there, but at the end of the day, it’s a minimal difference in my opinion for this type of dish.
Appreciate your support!
Who chooses the music and edits these? It’s nice
My wife Tina does all editing and music selections.
Thanks so much!
Looks great, what do set the stove at when getting the oil hot and frying the cutlets? When I fry cutlets or eggplant it always spits everywhere makes a mess. Thanks Godfather
Hi Mike, every stove is different. You may want to try starting with a cold pan and adding the oil and butter and put the heat on about a little past medium then just a small couple of cutlet samples, just small rest pieces. Then find your sweet spot. It sounds like you might be cooking on too high of heat. Hope that helps.