No flabby cheese or breading that slides off when you cut into it here, gang! Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0125-brian
One thing I would suggest is to use a rolling pin to roll out the chicken in the bag as opposed to just smashing it. From what I can tell doing both is that the chicken is noticeably more tender and you have more control with making the overall cutlet more evenly thin.
In Australia we love our parmigianas, so here are a few variations that are common here: Hawaiian: add a pineapple ring and ham on top BBQ: bbq sauce and bacon Spicy: salami and jalapeño Mexican: chilli con carne (with beans) and served with sour cream
I first had a chicken parm on a pub on my trip to Australia on 2015, it was so good I had to learn the recipe to keep having it back home! I think I did a good job, but there always room for improvement, so it's good to watch new videos and our boy Bri never disappoints. I love your country and I hope to come back one day.
My favorite chicken parm is the one my mom made when I was a kid and what I now call "Ghetto Chicken Parm". It involves a frozen chicken patty like the ones you make homemade McChickens out of, jarred sauce, bagged mozz, served over a heap of spaghetti with a few slices of provo to cheese it up. It is the furthest thing in the world from gourmet but it's my "work drove me to despair this week" Friday night comfort food.
I wish I could like that channel twice! Brian is not only showing recipes, but also very universal helpful techniques and inspire to do other stuff. Thanks man!
I'm a Brit, and although we Brits are known for the Parmo, a variation on Parmesan dishes which uses white sauce instead of tomato, I freely admit that an American Chicken Parm sandwich is one of my favourite things to eat. I'll happily use the techniques in this video to prep better cutlets for one such sandwich one of these days, particularly using thighs instead of breasts.
I absolutely love your video's. i've made several of your recipes and you never disappoint. This dish looks amazing and I know my husband is gonna love it. I'll serve it with a nice caesar salad and some bread sticks.
Hey Bri! You already had a recipe for chicken parm from a few years ago. Are there any salliant lessons learned from that one that prompted you to revisit it?
This may be a stretch but as a Cajun/Italian boy I'd love to see your take on some of my Cajun side of recipes. Some Gumbo or Etouffee or even a po-boy.
Mmmm, hell yeah. One of my fav things to make and I can't wait to improve on it with that thicker sauce. Mine is always a bit to wet, extra tomato paste makes sense! Well done y'all.
Best instructional cooking content on TH-cam. Thank you! Any advice on how to dispose of the cooking oil? Last time I made something with that much oil, I had to throw out my trashcan, lol
Thank you so much for scraping the chicken with a fork instead of biting into it to show us how crispy it is! Much more enjoyable that way. Did you fry in EVOO? Aren’t we not supposed to do that? Did you use light olive oil?
What a serendipity. I made chicken parm last night but without some of techniques you highlighted here. Also, I used breasts not thighs and a lower temp to make sure they didn’t dry out.
@ that didn’t happen. The cheese was golden brown and the center was juicy at 160F 62.5C ish. Also the cutlets are browned during the frying process where I kept a steady 350F 172.5C ish.
I have a dedicated peanut oil deep fryer. Any reason not to use that instead of the shallow fry? Always great work from Bri. I've learned so much from his videos, and my family is happier for my education!
I think that'd be okay to use. A lot of people don't have deep fryers at home so pan frying would be way a lot of viewers cook their cutlets. You might also lose a bit of that olive oil flavor, but it should still be tasty either way!
Hell yea. This is very similar to the way I make chicken parm except I deep fry the chicken, melt the cheese first, then add the sauce and grated parm at the end. Even crispy when it reheats.
Looks great! Would using Japanese panko like in your tonkatsu video make it crispier? Or initially melting the cheese in a non stick pan? Or would that just be a cheesy mess? Or is some almost soggy areas nice? Anyway I’m excited to try your recipe! The others of yours have been great
This looks amazing. Could that marinara be thinned out a little to go on top of some spaghetti as a side? IF so should I think with water or some more tomato sauce?
My secret for crispy parm is the Panko - go to an Asian grocer and purchase real Panko. Compared to the big store brands, authentic Panko is larger, lighter, flakier, and fluffier - bringing a superior crunch to the party before you even start breading.
My wife’s mother used to make “chicken parm” by frying dinosaur chicken nuggets, layering them in a dish with the previous night’s leftover spaghetti sauce and bagged pre-shredded mozzarella cheese, and baking until the cheese layer on top was crunchy Wasn’t bad.
Man, that whole breading falling off issue... OMG I've got it dialed in with chicken fried steaks, putting a little bit of corn starch in my flour... but dang.... doing a pork schnitzel ....ugh... half came off in the pan! so aggravating!!
Yummy looking Chickem Pampanga. I will try this one soon. By the way. I am really enjoying my Largerstrum knife. It was a terrific addition to my kitchen. I plan on spluging on the Made In sauce pan this year. 😉
I love my mother's cooking, but it wasn't until I started making chicken parm myself that I realized the oil should be above more than just a bare simmer. Her cutlets are forever the lightest pale gold color.
Hey Brian. Just a thought here; I bought a handful of the unique flavors of Better than Bouillon recently (Adobo, Italian Herb, Chipotle, etc.)....would be cool to see those incorporated in some future recipes! The recipes on their site were kinda meh.
I am happy to see this. Chicken parm is something I have attempted and Screwed up many times. Got to the point I'd given up. Tried store bought breaded chicken but it always turned out meh to bleh.
😂😂😂😂 seeing this made me think of the video of the guy frustrated that his dog had eaten the "whole chicken parm" 😂😂😂😂😂 If his chicken parm looked like yours, now I understand why he was so upset.
Hey Bri - I notice you broil the cutlets on a wire rack. Is that so drippings fall off and don’t make the bottom a little soggy? Just curious. I’ve always used a sheet tray and maybe I shouldn’t.
As with most things eggplant, salting to purge moisture is key, and you'll want to tweak down the salt levels on other things in the recipe to compensate for the salt used to dry brine/purge in the prep.
This looks delish. Though, I always shy away from these recipes, because it is too much of a food waste imo, to throw away good olive oil, panko, egg and even flour.
No flabby cheese or breading that slides off when you cut into it here, gang!
Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0125-brian
One thing I would suggest is to use a rolling pin to roll out the chicken in the bag as opposed to just smashing it. From what I can tell doing both is that the chicken is noticeably more tender and you have more control with making the overall cutlet more evenly thin.
@@noahmoore6513 might have something to do with connective tissues.
In Australia we love our parmigianas, so here are a few variations that are common here:
Hawaiian: add a pineapple ring and ham on top
BBQ: bbq sauce and bacon
Spicy: salami and jalapeño
Mexican: chilli con carne (with beans) and served with sour cream
I first had a chicken parm on a pub on my trip to Australia on 2015, it was so good I had to learn the recipe to keep having it back home! I think I did a good job, but there always room for improvement, so it's good to watch new videos and our boy Bri never disappoints. I love your country and I hope to come back one day.
My favorite chicken parm is the one my mom made when I was a kid and what I now call "Ghetto Chicken Parm". It involves a frozen chicken patty like the ones you make homemade McChickens out of, jarred sauce, bagged mozz, served over a heap of spaghetti with a few slices of provo to cheese it up. It is the furthest thing in the world from gourmet but it's my "work drove me to despair this week" Friday night comfort food.
No, thanks!
@@Marcel_Audubon Fair enough, I get that a lot, mostly from people who didn't grow up poor :)
Sounds like a suitable balance of effort to reward for daily use.
Sounds similar to what you’d get a the local ‘family style’ restaurant. Chicken ‘cutlet’ patty or one made of veal.
My Mom made that too, and I remember that was how we got it in elementary school. ❤
New Sip and Feast and Brian Lagerstrom videos uploaded within an hour and a half of each other! Today is a good day!
Hell yeah, brother!
do you have a link to those channels? i would love to find some new food youtubers
I wish I could like that channel twice! Brian is not only showing recipes, but also very universal helpful techniques and inspire to do other stuff. Thanks man!
Raise your hand if you've been watching Brian for a long time ✋
Loved watching and learning from your post today, so glad I found you
I'm a Brit, and although we Brits are known for the Parmo, a variation on Parmesan dishes which uses white sauce instead of tomato, I freely admit that an American Chicken Parm sandwich is one of my favourite things to eat. I'll happily use the techniques in this video to prep better cutlets for one such sandwich one of these days, particularly using thighs instead of breasts.
Just saw that on Fallow!
Andy Cooks has a great video comparing (and cooking, of course) the Aussie and US versions of the dish.
Love your content Bri! I make my own renditions inspired by your recipes all the time!
That butter on top of the fridge at 2:50 😂😂
I absolutely love your video's. i've made several of your recipes and you never disappoint. This dish looks amazing and I know my husband is gonna love it. I'll serve it with a nice caesar salad and some bread sticks.
Good job, Bri! Cutlets made with chicken thights are dope 🎉❤
Yet again I am so happy that I followed this channel.
Yum! Got to try this one!
Thanks for this Bri
I lost my entire Cuisine Art stainless set, boy was it nice! And that is one of my favorite dishes Brian, can't wait to try the recipe!
Even if I never make chicken parm, the breading tips are mucho useful for other dishes
So true!
Yooooo, one of my favorite foods featured on my birthday? You love to see it!
Happy birthday!
Thank you so much Brian, I really appreciate it!
🎉 HBD 🎉
Hey Bri - dope! Calabrian chiles are the Marilyn Monroe of condiments - absolutely deliciously perfect and unique.
I have made your OG version of this so many times! Excited to try out the updated version.
didn't you cringe a little when you typed, "OG"?
you should have
@@BernardProfitendieuno
@@BernardProfitendieu what's cringe about "OG"?
👏🏻👏🏻👏🏻for another crazy good looking recipe from Bri!! Just got my first made in ceramic coated. Holy crap, best pan ever!!
You can also freeze your breaded cutlets and fry them straight from frozen provided their thin enough #protip
Hey Bri! You already had a recipe for chicken parm from a few years ago. Are there any salliant lessons learned from that one that prompted you to revisit it?
0.5more miligrams of tomato sauce
Looks good. The next time I make chicken parm, I am definitely going to use this method. I'll get back to you with results.
I'm half Hungarian and grew up eating veal and chicken cutlets. You are absolutely right about resting the breaded cutlets for 30 minutes.
Loved your last chicken parm vid and have been using that method exclusively since. Looking forward to trying it with thighs!
That looks amazing
This may be a stretch but as a Cajun/Italian boy I'd love to see your take on some of my Cajun side of recipes. Some Gumbo or Etouffee or even a po-boy.
Looks real good, a must try.❤
I was wondering about new bri video just an hour ago and here we are.....
Mmmm, hell yeah. One of my fav things to make and I can't wait to improve on it with that thicker sauce. Mine is always a bit to wet, extra tomato paste makes sense! Well done y'all.
When you try to LARP as Kent Rollins but all you have is your wife’s gardening hat lol
Thank you !!
Hey Bri! Looks delicious! Never had a Chicken Parm, so this has to be the best recipe to start! 🙂😋❤
I never understood why it’s called chicken parm when the parmesan seems like an after thought. Even the cheeses used have more than parmesan
Thanks for sharing 🎉🎉🎉
I am so grateful for you BRI. We have the same name and glad your parents gave you the proper spelling 😂
Best instructional cooking content on TH-cam. Thank you! Any advice on how to dispose of the cooking oil? Last time I made something with that much oil, I had to throw out my trashcan, lol
Nice video. Now I'll watch it.
Thanks!
Thank you so much for scraping the chicken with a fork instead of biting into it to show us how crispy it is! Much more enjoyable that way.
Did you fry in EVOO? Aren’t we not supposed to do that? Did you use light olive oil?
I think the key tip here is to rest the breaded chicken before frying.
What a serendipity. I made chicken parm last night but without some of techniques you highlighted here. Also, I used breasts not thighs and a lower temp to make sure they didn’t dry out.
If you lower the temperature it takes longer for the cutlets to brown when you’re frying them. This means they cook longer and dry out as a result.
@ that didn’t happen. The cheese was golden brown and the center was juicy at 160F 62.5C ish. Also the cutlets are browned during the frying process where I kept a steady 350F 172.5C ish.
I have a dedicated peanut oil deep fryer. Any reason not to use that instead of the shallow fry? Always great work from Bri. I've learned so much from his videos, and my family is happier for my education!
I think that'd be okay to use. A lot of people don't have deep fryers at home so pan frying would be way a lot of viewers cook their cutlets. You might also lose a bit of that olive oil flavor, but it should still be tasty either way!
Hell yea. This is very similar to the way I make chicken parm except I deep fry the chicken, melt the cheese first, then add the sauce and grated parm at the end. Even crispy when it reheats.
Hey Bri I think its time for a cookbook!
yeah, just what the world needs: another cookbook
get real
Looks great! Would using Japanese panko like in your tonkatsu video make it crispier? Or initially melting the cheese in a non stick pan? Or would that just be a cheesy mess? Or is some almost soggy areas nice? Anyway I’m excited to try your recipe! The others of yours have been great
This looks amazing. Could that marinara be thinned out a little to go on top of some spaghetti as a side? IF so should I think with water or some more tomato sauce?
Aren’t they called Cala-Brian chilies? I’ve heard them so many times on your channel, that is what I always hear.
6:05 I'm not your pan buddy but I'm your knife buddy!
Farmer Bri entered the building
Excellent 👍
I still make your old chicken parm recipe all the time but I'll try this thigh version to see how it holds up to your breast version.
My favorite way to eat this dish is in some toasty bread 👍
i've literally been procrastinating making chicken parm for the past two hours. now that's a sign
My secret for crispy parm is the Panko - go to an Asian grocer and purchase real Panko. Compared to the big store brands, authentic Panko is larger, lighter, flakier, and fluffier - bringing a superior crunch to the party before you even start breading.
D’oh!!!! I JUST made chicken parm last night!!!!!
Chickie chickie parm parm.
Hey Brian
Would you replace the chicken with veal ? 🧐
I wonder if you can freeze them after resting in the refrigerator. It would definitely save me time and cleanup when I'm not feeling well.
My wife’s mother used to make “chicken parm” by frying dinosaur chicken nuggets, layering them in a dish with the previous night’s leftover spaghetti sauce and bagged pre-shredded mozzarella cheese, and baking until the cheese layer on top was crunchy
Wasn’t bad.
Man, that whole breading falling off issue... OMG
I've got it dialed in with chicken fried steaks, putting a little bit of corn starch in my flour... but dang.... doing a pork schnitzel ....ugh... half came off in the pan! so aggravating!!
Oh man using chicken thighs mean you already know this is going to be better than most other recipes
Yummy looking Chickem Pampanga. I will try this one soon.
By the way. I am really enjoying my Largerstrum knife. It was a terrific addition to my kitchen. I plan on spluging on the Made In sauce pan this year. 😉
Have you ever made Alton Brown's chicken parm?
My absolute favorite recipe for it.
I love my mother's cooking, but it wasn't until I started making chicken parm myself that I realized the oil should be above more than just a bare simmer. Her cutlets are forever the lightest pale gold color.
Lets eat this thing!
I knew Bri was an american spirit kind of guy
Hey Brian.
Just a thought here; I bought a handful of the unique flavors of Better than Bouillon recently (Adobo, Italian Herb, Chipotle, etc.)....would be cool to see those incorporated in some future recipes! The recipes on their site were kinda meh.
I am happy to see this. Chicken parm is something I have attempted and Screwed up many times. Got to the point I'd given up. Tried store bought breaded chicken but it always turned out meh to bleh.
Se ve delicioso 😮
Your videos are the benchmark of quality on TH-cam. Thank you for your hard work and professionalism!🦖🍑☺️
I want a t-shirt with ‘dallop” on it 😁
Gracias
😂😂😂😂 seeing this made me think of the video of the guy frustrated that his dog had eaten the "whole chicken parm" 😂😂😂😂😂 If his chicken parm looked like yours, now I understand why he was so upset.
😅 that a lot of cheese!!! Can’t wait to try it 😊
I believe the accurate measurement of the frying oil is a "long squeeeeeeeeeeeeeeeeeeeeeeeeeeeeezer"
I just bought chicken thighs the other day, and now I know what to do with them!
Not sure I've ever been this early!
I've never tried thighs for cutlets, but might have to now.
Hey, Bri. Is this video any different than your other chicken Parmesan? I follow that recipe at least once a month.
Gddamit, I guess I'm making chicken Parm tonight! (Good thing I had a pack of thighs to make Bri's butter chicken...)
Hey Bri - I notice you broil the cutlets on a wire rack. Is that so drippings fall off and don’t make the bottom a little soggy? Just curious. I’ve always used a sheet tray and maybe I shouldn’t.
Any opinion on crushed vs. whole peeled? Also, if my whole peeled has basil in it, does that matter if I'm going to immersion blend it?
Man I was just thinking about doing a parm
Farmer Brian is not real, he can't hurt you;
Farmer Brian: 9:54
I'm a big fan of chicken Parm and that did look slamming..
Bri, can you make pizza with sourdough starter? I just can't get it right.
wow...."Lets eat this thing" gone now? i actually found a couple of great songs watching you dance and eat....BRING IT BACK
It's been gone dude
chicken ziti broccoli in a garlic sauce!
Could this man be any cuter? Oh, and great recipe too, Bri.
looks great but little bit too much sugar no? I'd maybe add half of the amount?
can you tell what, if anything, would be different for eggplant parm?
As with most things eggplant, salting to purge moisture is key, and you'll want to tweak down the salt levels on other things in the recipe to compensate for the salt used to dry brine/purge in the prep.
Here we traditionally have a slice of ham under the cheese. In fact most of us don't fk with parmas without it
I go provolone directly on top of the chicken, then sauce, then an ungodly amount of parm.
Hey Bri, if you don’t release a cookbook in 2025….straight to jail.
Hello from Greece . Brian Ure a .. demigod.. at least .. hello from Greece
This looks delish. Though, I always shy away from these recipes, because it is too much of a food waste imo, to throw away good olive oil, panko, egg and even flour.
We’ve progressed to gummies 🌿💨
I was just craving some chicken parm too…🤔