Am I the only one that watches those videos and just adapt like hell whatever I don't have exactly? Unless its like beef bourgignon or some shit, a lot of this shits close enough.
I blocked Weissman’s videos, not just because he’s annoying, but he goes through some totally unnecessary steps that usually involve some equipment that no home cook would ever need just to satisfy his own pretentiousness whilst declaring how good he and his methods are. There’s nothing more subjective than food...anyone who tries to insist something is better with an ingredient that you personally don’t like can piss right off.
I feel like you have the most under rated cooking channel on youtube. Your cooking style, and videos are flawless man. One chef to another, i respect the way you cook.
Just a suggestion for how to reuse the scraps of the dredging station as we do in italy (or my house at least) : mix it all up and make a fried frittata!
My life is so stressful right now. I come here and just watch your videos for about 90 minutes... Very calming. But then, I have no idea what to buy when I go to the store. I want to make EVERYTHING. I'm torn between this, the Philly cheese steak, the Italian beef hero, grilled cheese with tomato and bacon... or eggplant parm and eggplant w roast peppers. GAH!! 😂
hey man! I am from germany and your recipes are something you wouldn't find here , at least in the city im living in (Hannover) but I really felt in love with the diversity this channel has to offer. not only expanding my culinary horizont but also showing me how simple food can be and still delicious. I love your eye for detail and the use of good ingredients by still having the aspect of overall accesity in mind. you are truly an inspiration and I feel your love for food. I can tell you are a geniune and nice person by watching you doing what you love and passionate about. the growth of your channel is selfexplaining. im glad I found your channel, even tho we will probably never talk but you really kept me up the last days when I was down and looking for something to entertain me trough those hard days. im gonna watch all your videos in the next few days and hope you will continue this awesome content. maybe one day ill pursue my day of having my own food truck, cruise around the world and meet other food enthusiasts that share nothing but true love for good food and passion. Love you man and thanks a lot.
This was my first introduction to ur videos. I really enjoy ur style and laid back attitude. Your very informative and have easy to follow instructions. I cant wait to utilize your recipes. Much love.
I go to a few places in and around my hometown in Westchester County when visit. I usually bring some back for my friends. They all know what a wedge is (~);}.
I really wish people who complain about the cost of food would watch channels like this, I’ve learnt so many recipes from this channel that use basic ingredients that hardly cost anything I could literally live on five pounds a week worth of ingredients if I really needed to.
My favorite cooking video's. Truly inspired by the attention to detail to not only the recipe but technique that most people would never get a chance to learn. I don't get to cook often but I always look here first and am never let down.
I love cooking shows made by people with passion for the craft and who posess a natural sense for flavour, texture and presentation. You have passion. The rest is arguable. Good luck buddy. Thin milanese, flour dredged, never gonna be juicy. Brine or marinate; a little thicker, no flour... gold.
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We live in farmland Illinois though we are from Chicago; there are virtually zero options out here. The food is country slop; gross and tasteless. We have no choice but to make our own delights. We are so happy to have found you; you have brought brightness into cooking. From the bottom of our heart, I thank you as does my spouse.
Couldn't be happier to have found your channel man, literally every dish that you cook somehow looks more phenomenal than the last. I found your videos with the Calabrian chili sauce pasta and I've been hooked ever since. I'm from southern Louisiana so I'm really accustomed to cooking with a ton of seasoning(cayenne, garlic powder, onion powder, paprika, etc.) so it's incredibly refreshing to switch things up to relying more on the natural flavors of the meats and produce and letting them and a little salt do all the talking.
You can do this with French Bread too, of course, but if you can get good NY Italian bread, it's even better. It's tricky though, heating the bread up just right but not too much. I can't stand trying it use store bought prepped cutlets..half the time, they're either too rubbery, or kind of tough by the time you make a hero out of it. Better to at least get regular unprepped cutlets and prep them yourself, as herein.
This is chicken paneer in Egypt 🇪🇬 I love how different countries have similar recipes. In Egypt they grate onion and tomatoes and marinate the chicken in this first then they bread it and fry it
Wow man, bringing me back to my childhood... Have to do my recently deceased fathers Chicken Parm, and stuffed shells after watching your vids, you've inspired me... my favorite meal he used to make (we're irish lol) He was phenomenal cook, learned so much from him, he cooked all types of food, asian, italian, irish, american, french, mexican, etc... This brought me back, cheers, and great job.
This is the first time I’m watching your channel. What caught me was your use of “wedge”. I was literally about to comment, asking if you’re from Westchester, too. You gained a subscriber 😎
Chicken Parm "subs" for us. Vid is spot on. Just made exactly like you said. Now because it's not a soggy mess it is my new favorite favorite. Thanks for giving me a better way.
Good video brother, I am watching this in my local grocery store parking lot excited to get ingredients and get cooking! Thank you for the free content and knowledge my friend
I've been watching my man for a couple years now it seems and made few dishes. I don't even know my mans name or if he's even said it haha. I don't need to know keep killing it my boy! Day one fan salute!
tip for the future one hand (left) should be used for putting things in and out of the dry coatings (flour and bread crumbs) the other (right) should be used to get the chicken out of the wet coating (egg)
Bruhh? Tell me how I was going to literally look up the chicken parm grilled cheese to make for dinner and turns out you have a new recipe for this sent today. Lmao LETS GOO
A key attribute to a good sandwich for me isn’t just the taste, but it’s the experience of eating it, if the sandwich goes everywhere with fillings falling out, covering me or my plate in food i hate it, nice to see someone else mention the “eatability” of a sandwich too. The small differences between a good sandwich and a great sandwich
Love this recipe. And while I’ve not heard the term ‘wedge’ before in this context, I really enjoy learning regional language differences, especially when it comes to describing delicious things to eat.
You live in NY, I live in NY... We both know that’s a hero bro, come on 🙄. Just playin. Looks good, pretty much what I do. And yes, I’d have to say we’re so spoiled here with bread that depending on what bread I want on a particular day, I have 4 spots within 1 mile that have primo sandwich breads.
BRO! You are the King of the kitchen! I aspire to be a king of the sky’s… for now, I am only a Jack, BUT…If you come to Cali I’ll take you on a skydive as a thank you for the wonderful culinary knowledge you’ve shared
Boo! Where is your signature signature signature opening intro segment? With the snappy video summary montage, the quirky, urban, sophisticated soundtrack? It doesn't start like an artsy stun grenade anymore, you just fall into a vanilla progression. Man. No vibe. No mojo. I don't want to look for another Steve, I already have one. Come on man! Snap out of it! (On a side note, I've made your red wine braised short ribs, like 8 times for my family in the last 15 months- my favorite think to make ever. Recipe great. Music great. Video editing, I just watch it for nostalgia now, got the recipe memorized...)
Make a thicker cut of juicy chicken. Boil is salted water quickly. Remove from water and put in boiling water with olive oil till cooked. Batter it with pako and cracker crumbs a bit of olive oil as binder. Sprinkle parmesan add sliced pepper jack cheese. Put in broiler. Drizzle olive oil on your French bread or Italian bread with garlic butter and chives. Sprinkle more parmesan. Use your favorite tomato gravy and place on bread. No such thing as diet Italian deliciousness. I'm not Italian but I grew up with them in Chicago with grandmas that could cook.
Knew you were from or near NYC Champ 🏆 💪 you were spot on with this Hero. Sometimes I do it with a Garlic Bread. Feel bad for people out of state that don't have access to the real deal Italian NYC Bread or Semolina.
That looks great. I like to fry my chicken parmeggiana on the air fryer, just spray or drop some oil until the panko is wet/coated and let it cook, after around 10min turn them, oil the other side and let it cook for another 5~10min. It doesnt get soggy with oil, much much better.
When im frying a couple batches of cutlets should I worry about the breading the falls off in the oil? I always get sketched out by the bread crumbs burning while im still frying
I love that the food on this channel is just unpretentious, unlike others, I can actually make the recipes here.
Chef John and NACS are the best cooking channels on youtube IMO.
Lobe incredible! I just left that same exact comment, and scrolled down the comments to see this.
Am I the only one that watches those videos and just adapt like hell whatever I don't have exactly? Unless its like beef bourgignon or some shit, a lot of this shits close enough.
@@anthonytroupe4923 I'm no stranger to adaptation myself :P
I blocked Weissman’s videos, not just because he’s annoying, but he goes through some totally unnecessary steps that usually involve some equipment that no home cook would ever need just to satisfy his own pretentiousness whilst declaring how good he and his methods are. There’s nothing more subjective than food...anyone who tries to insist something is better with an ingredient that you personally don’t like can piss right off.
Those cutlets with melted mozzarella coming out of the broiler should be an X rated movie. Looking too good!
Food porn.
@@olgakim4848 was thinking exactly the same thing 😊
No flavour in the motz, need to combine it with another cheese.
@@wertpollwert he also put parmagiano on the cutlets. The mozzarella melts nice and I think tastes great.
"make sure there are no wet spots, you have to force it" greatest line of all time
I feel like you have the most under rated cooking channel on youtube. Your cooking style, and videos are flawless man. One chef to another, i respect the way you cook.
you said it!
That sound when you’re slicing the completed sandwhich in half...
I think I finally understand asmr.
I read your comment at that exact moment of the video....... so satisfying!
I love how you represent with calling it a WEDGE! That’s love for your city!
This channel and Foodwishes / Chef John are tied as my two favorite cooking channels.
Adam ragusea is nice too
hes amazing but have you heard of papa ?? iykyk
I watch both of those, plus Kenji is a MUST. Vincenzo's Plate is essential for pasta. Also getting good recipes from Helen Rennie.
I can't handle Chef John's cadence when he narrates anymore. His older stuff was better cadence.
Have u seen the chef John parody
Just a suggestion for how to reuse the scraps of the dredging station as we do in italy (or my house at least) : mix it all up and make a fried frittata!
Yonkers,NY It’s a wedge my friend…good eats 🍽🍽🍽
My life is so stressful right now. I come here and just watch your videos for about 90 minutes... Very calming. But then, I have no idea what to buy when I go to the store. I want to make EVERYTHING.
I'm torn between this, the Philly cheese steak, the Italian beef hero, grilled cheese with tomato and bacon... or eggplant parm and eggplant w roast peppers.
GAH!!
😂
hey man! I am from germany and your recipes are something you wouldn't find here , at least in the city im living in (Hannover) but I really felt in love with the diversity this channel has to offer.
not only expanding my culinary horizont but also showing me how simple food can be and still delicious. I love your eye for detail and the use of good ingredients by still having the aspect of overall accesity in mind. you are truly an inspiration and I feel your love for food.
I can tell you are a geniune and nice person by watching you doing what you love and passionate about. the growth of your channel is selfexplaining.
im glad I found your channel, even tho we will probably never talk but you really kept me up the last days when I was down and looking for something to entertain me trough those hard days.
im gonna watch all your videos in the next few days and hope you will continue this awesome content. maybe one day ill pursue my day of having my own food truck, cruise around the world and meet other food enthusiasts that share nothing but true love for good food and passion.
Love you man and thanks a lot.
Please write my obituary
This was my first introduction to ur videos. I really enjoy ur style and laid back attitude. Your very informative and have easy to follow instructions. I cant wait to utilize your recipes. Much love.
I go to a few places in and around my hometown in Westchester County when visit. I usually bring some back for my friends. They all know what a wedge is (~);}.
"that's what makes a good sandwich." No, My dude. That's what makes a perfect sandwich!
I really wish people who complain about the cost of food would watch channels like this, I’ve learnt so many recipes from this channel that use basic ingredients that hardly cost anything I could literally live on five pounds a week worth of ingredients if I really needed to.
So true!
Also, if people can afford to eat out every day then they can afford to splurge a little.
Man oh man. That cross section was beyond amazing. Great video
Yeah, that was beautiful!
My favorite cooking video's. Truly inspired by the attention to detail to not only the recipe but technique that most people would never get a chance to learn. I don't get to cook often but I always look here first and am never let down.
Those chicken cuts were basically a free ad for that knife, I'm sold
westchester?? thats where i grew up!. such a small world :)
Eggplant Parmigiano can be done the same peel and use small new oriental eggplants yummy munster cheese yummy
I love cooking shows made by people with passion for the craft and who posess a natural sense for flavour, texture and presentation. You have passion. The rest is arguable. Good luck buddy. Thin milanese, flour dredged, never gonna be juicy. Brine or marinate; a little thicker, no flour... gold.
We live in farmland Illinois though we are from Chicago; there are virtually zero options out here. The food is country slop; gross and tasteless. We have no choice but to make our own delights. We are so happy to have found you; you have brought brightness into cooking. From the bottom of our heart, I thank you as does my spouse.
Couldn't be happier to have found your channel man, literally every dish that you cook somehow looks more phenomenal than the last. I found your videos with the Calabrian chili sauce pasta and I've been hooked ever since.
I'm from southern Louisiana so I'm really accustomed to cooking with a ton of seasoning(cayenne, garlic powder, onion powder, paprika, etc.) so it's incredibly refreshing to switch things up to relying more on the natural flavors of the meats and produce and letting them and a little salt do all the talking.
You can do this with French Bread too, of course, but if you can get good NY Italian bread, it's even better. It's tricky though, heating the bread up just right but not too much.
I can't stand trying it use store bought prepped cutlets..half the time, they're either too rubbery, or kind of tough by the time you make a hero out of it. Better to at least
get regular unprepped cutlets and prep them yourself, as herein.
my only complaint was not ripping out the inner from the top slice, besides that, loved it. Great to see others show the culture.
This is chicken paneer in Egypt 🇪🇬 I love how different countries have similar recipes. In Egypt they grate onion and tomatoes and marinate the chicken in this first then they bread it and fry it
I don't cook these recipes but i watch all your videos because you explain stuff very well and you are entertaining.
From a Foodtruck owner in Montreal, this is by far the best cooking channel i've discovered on youtube! Well done chef! 🔥🔥
Wow man, bringing me back to my childhood... Have to do my recently deceased fathers Chicken Parm, and stuffed shells after watching your vids, you've inspired me... my favorite meal he used to make (we're irish lol) He was phenomenal cook, learned so much from him, he cooked all types of food, asian, italian, irish, american, french, mexican, etc... This brought me back, cheers, and great job.
🙏
Most underrated cook on TH-cam.
Agree.
As a fellow Westchester fella, THANK YOU for educating about the proper term for this sandwich, a wedge!! Great video as always!
Rocky's in Millwood open 24/7
Domenic's in Tarrytown
Two must stops when I visit my Dad.
Thanks!
Thanks!
One of the absolute best cooking shows on TH-cam. You're video style is great. Thank you!
Literally called NOT another cooking show.
Awesome can't wait to make this Saturday! This channel is amazing and the food is absolutely delish.
This is the first time I’m watching your channel. What caught me was your use of “wedge”. I was literally about to comment, asking if you’re from Westchester, too. You gained a subscriber 😎
Chicken Parm "subs" for us. Vid is spot on. Just made exactly like you said. Now because it's not a soggy mess it is my new favorite favorite. Thanks for giving me a better way.
Good video brother, I am watching this in my local grocery store parking lot excited to get ingredients and get cooking! Thank you for the free content and knowledge my friend
Wow. Lovely recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
mick, muck, or Mc ;)
I've been watching my man for a couple years now it seems and made few dishes. I don't even know my mans name or if he's even said it haha. I don't need to know keep killing it my boy! Day one fan salute!
His name is Stephen Cusato 😉
Reminds me of Brooklyn during the 60's and 70's eating one of those delicious hero sandwiches. I am inspired to try this at home.
This wedge was truly a thing of beauty. It’s definitely on my list to make.
Yup. It's a wedge. Grew up in Souther CT outside of Westchester County and it was always called a wedge
Man, how have I missed out on this channel for so long? Great stuff
That Sandwich looks insane 😍
tip for the future one hand (left) should be used for putting things in and out of the dry coatings (flour and bread crumbs) the other (right) should be used to get the chicken out of the wet coating (egg)
WOW! What a great sandwich. Restaurant in Baltimore used to serve one on a heel of Italian bread with sauce and cherry peppers. YUM
This is one of my favorite ❤️ entertaining channel.
You've got exceptional attention to detail. Also hardworking not taking any shortcuts. Subscribed :)
Bruhh? Tell me how I was going to literally look up the chicken parm grilled cheese to make for dinner and turns out you have a new recipe for this sent today. Lmao LETS GOO
I jumped the gun and made my best attempt yesterday after seeing his IG photo of this 😅
PERFECTION!!
You are awesome Stephen!
In extreme western CT it is also called a wedge, love it
A key attribute to a good sandwich for me isn’t just the taste, but it’s the experience of eating it, if the sandwich goes everywhere with fillings falling out, covering me or my plate in food i hate it, nice to see someone else mention the “eatability” of a sandwich too. The small differences between a good sandwich and a great sandwich
looks amazing. always loved eating a chicken cutlet while at the local pizza spots in Boston
Bruh your video are really inspiring. You make cooking look easy and enjoyable. Big fan.
Forgetaboutit. This is my go to chicken parm wedge. Thanks.
I get with calling it a wedge that’s dope
Absolutely perfect, thank you Stephen. Can’t wait to try it! Cheers !
Loved them when I lived in NY (we called them subs). And veal and eggplant!
A thing of beauty!! I want it right now!!
It's 10:30 at night and now I'm hungry for a chicken parm on a wedge! 🤤
That looks so good 😍
one of my favorite sandwiches
I'm totally going to make this
thank you
This was outstanding. As a sandwich lover it's great to see someone who cares enough to do it well. Wonderful vid, learned a lot. Tx!
I legit cried when he cut the edges off the bread, this is criminal.
I just moved to westchester and heard wedge for the first time.
Love this recipe. And while I’ve not heard the term ‘wedge’ before in this context, I really enjoy learning regional language differences, especially when it comes to describing delicious things to eat.
Unreal! I usually bash my chicken down but now imma have to pop to the shops and get those knives to start slicing!
Wow! There are no words. That looks amazing!
Insane! I’m so glad I discovered your channel! 🤗
You live in NY, I live in NY... We both know that’s a hero bro, come on 🙄. Just playin. Looks good, pretty much what I do. And yes, I’d have to say we’re so spoiled here with bread that depending on what bread I want on a particular day, I have 4 spots within 1 mile that have primo sandwich breads.
And the rest of us suffer without:(
If you really wanna get spoiled when it comes to bread you gotta visit germany, I have like 2 bakerys within 5 min walking distance
@@456sud9 Germany is on my bucket list, so one day I’ll be there. Always open to new places and things, and your country is beautiful.
here in putnam county it is a wedge--- growing up in staten island it was a hero or sub
Following your instructions and making two wedges now,great eating and thanks for the class!!
You are definitely the sandwich king 🤴
BRO! You are the King of the kitchen! I aspire to be a king of the sky’s… for now, I am only a Jack, BUT…If you come to Cali I’ll take you on a skydive as a thank you for the wonderful culinary knowledge you’ve shared
Boo! Where is your signature signature signature opening intro segment? With the snappy video summary montage, the quirky, urban, sophisticated soundtrack? It doesn't start like an artsy stun grenade anymore, you just fall into a vanilla progression. Man. No vibe. No mojo. I don't want to look for another Steve, I already have one. Come on man! Snap out of it! (On a side note, I've made your red wine braised short ribs, like 8 times for my family in the last 15 months- my favorite think to make ever. Recipe great. Music great. Video editing, I just watch it for nostalgia now, got the recipe memorized...)
Thank you from Tarrytown NY for calling it by its correct name - A Wedge !
Great channel. I know how to cook most of these dishes but get a little extra in tips when I watch.. or I'm like heck yeah! That's the way I do it.
Portuguese rolls are fantastic for these as well.
looks do bomb! another one for the books! Thanks and much for all you do!
WHY do I watch these at night! Man these look great. I'll put this on my list of must try foods. :-)
Last time i made a chicken parm sub, I melted cheese on the bottom half of the sub roll then buttered and garliced the top half.
When an american says "not to much" It's still 3 times more than I would use🤣
he literally said "it seems like a lot"
We are absolutely ridiculous when it comes to portion size.
Make a thicker cut of juicy chicken. Boil is salted water quickly. Remove from water and put in boiling water with olive oil till cooked. Batter it with pako and cracker crumbs a bit of olive oil as binder. Sprinkle parmesan add sliced pepper jack cheese. Put in broiler. Drizzle olive oil on your French bread or Italian bread with garlic butter and chives. Sprinkle more parmesan. Use your favorite tomato gravy and place on bread. No such thing as diet Italian deliciousness. I'm not Italian but I grew up with them in Chicago with grandmas that could cook.
Hello from Delémont in switzerland! I live in the city where your Victorinox knife is made! I love your chanel this is amazing !
he even gives advice on how eat the damn thing! what a guy!!! 👍
He’s right on target, you have to bite the parts that start to stick out to keep the cutlets inside and maintain the sandwich!
Nice technique, looks good.
That sandwich structure is superb!
Great chef and teacher👏👏🙏
those gentle chicken slaps ✊
This is fantastic. Thank you for this.
Knew you were from or near NYC Champ 🏆 💪 you were spot on with this Hero. Sometimes I do it with a Garlic Bread. Feel bad for people out of state that don't have access to the real deal Italian NYC Bread or Semolina.
I’m new to your channel and already loving it! So ready to try ur recipes!!!
I just ate dinner, but watching this made me hungry again.
That looks great. I like to fry my chicken parmeggiana on the air fryer, just spray or drop some oil until the panko is wet/coated and let it cook, after around 10min turn them, oil the other side and let it cook for another 5~10min. It doesnt get soggy with oil, much much better.
i made this for my nephew my mans was jumping couch to couch thx for the recipe mate
Great video, good tips! Thank you. keep 'em coming!
Thank you
Westchester county girl here! I love my chicken parm wedges!
Whenever I eat toasty sandwiches like this it tears my mouth up 😩 anyone else?
Looks completely delicious
I’m making this tomorrow but I’m using some homemade focaccia and I’m adding some minced Calabrian chilies.
When im frying a couple batches of cutlets should I worry about the breading the falls off in the oil? I always get sketched out by the bread crumbs burning while im still frying
AWWWWWWWW YEAAA BABYYYYY ITS BIGASS SANDWICH TIME BABYYYYYYYYYYY