I used to only season the meat and breadcrumbs, but seasoning the egg wash and flour does make a difference. Thanks for the Made In coupon. I need a new 12" skillet, so perfect timing.
Right out of the fryer after draining for 15 seconds I dip each one in an olive oil, lemon juice, chopped garlic, parsley, salt and pepper mixture and put them all on a serving tray
Just made these tonight, including dad's italian breadcrumbs. On a platter in the frig looking exactly like Chef B's final presentation. I ate 2 while I was cooking these. Piping hot, but worth it
I prefer Pork (Schnitzel) but these look pretty good too, the prep, egg bath and Breading are exactly the same, I'll have to try these when I get some Chicken Breasts.
Hi Chef. A lot of cooking shows on TH-cam say to use olive oil. I am just curious is extra-virgin olive oil the standard or just plain olive oil? Thank you.
8:00 you do it like me, except this step. I leave them on a wire rack instead of parchment paper. and I intentionally leave them those 30 mins, I find that the breading addhears to the meat when cooked way better, rathern then being well fried but not really attached to the meat which seem to happen when I rush them over to fry immadiatelly. I'll try your tip with increasing the temp and see if I can skip those 30 minutes of resting.
You are just so delightful.. I don’t cook 😂 and i love your videos bc if i did this is where i would go. I come for your spirit and how pleasant your content and kitchen mastery is made simple. Your family is lucky to have you ~ i also have a chef husband so i too am lucky. He has watched some of your videos and said he appreciated how you do things and that he learned some things. Soo thank you for being here and fulfilling a moment of ooooH i wonder what Billy is cookin’ up!? 🎉❤
I am using Made-In Pans, and have for the past 18 months. You can get a discount using this link: madein.cc/0724-chefbilly I do not have a video specifically about stainless pans, but you use them often in quite a few of my recipe videos. I usually use them for sauteing veggies, or searing chicken, or making sauces. Frying an egg just requires that the bottom of the pan be coated in hot fat before adding an egg to fry.
I'm curious how these would taste sliced up and added to a fettucine alfredo dish. I normally do a dry oven cook with a spice rub (no breading), but wondering if it will just be a soggy mess with the cheese sauce.
"It's a beautiful thing." Elk Grove Village? Oh, I got it, Melrose Park. You cook good, I guess we'll let you across the state line, up 12. Aye? Yes, we say that in Wisconsin also especially to FIBs.
The hardest part about all this and trying to discern what’s best to use is the constant barrage of information that’s thrown your way. 10 years ago no one said anything about seed oils, now they’re forbidden. Four years ago coconut oil was the healthiest oil on earth, then two years ago it wasn’t. I will still hold fast that olive and avocado oil, tallow, lard, clarified butter, and ghee are still the best fats to cook with.
Chef, here's one you gotta try.. we make a sweet and sour (agrodolce) cutlet and pair it with eggplant parmigian on a sandwich (with nice thick italian or french bread). Someone once paired peanut butter and jelly. Another person created surf-n-turf.. The pairing I've mentioned above will change your life.
I've never had much luck getting the flour / bread crumps to crisp up. Turns out, I need to stop relying on luck. Gonna follow this recipe next time I make chicken (day after tomorrow, will add parmesan and some add'l herbs to the breadcrumbs) PS - @8:45 ... this type of thermometer ==> I got one, lots of benefit for nominal cost
Huh, good timing, I'm trying to empty down my freezer and I have a family pack of B/S chicken thighs and have been wanting to get some more practice on Schnitzel so cutlets work. I don't have any pie tins (eventually I'll get familiar with baking, bread and pastries, but, not this year). Hopefully I'll have my new kitchen next year and part of building a new kitchen is getting new equipment, right now I'm mostly using Cast iron, La Creuset, and Costco (and no one it taking my Cast Iron or La Creuset away), been wanting to try a Saucier, probably try one from todays sponsor, you aren't the only or even first to be using them and weird enough to go back on some folks videos and look at what equipment they have used in the past. Besides, if you all would advertise anyone to tosses out the coin we'd see you saying "our sponsor today is RAID SHADOW LEGENDS!!!"... can't seem to get away from that crap, anyhow, another good video, thanks.
Chef, this is a great and educational video. I just made your “Oysters Rockefeller” recipe. Wow!! Good news…I have shucked many oysters in my life so that was an easy step for me :) thank you Chef!!
I used to live in Japan for 6 months and it was unusual for me to notice that Japanese people have some kind of aversion against chicken breasts as an ingredient based on my experience.
I have no doubt these will be delicious❤I use your chicken breast fry/bake recipe always and I’m never disappointed. I do have a question. Where do you find breasts 7 to 9 oz? Even the “organic” free range breasts are huge. I grew up on a farm and I would have been terrified of the live chickens walking around the barn yard that sported those huge parts. In my area, very hard to find. I may try some local farm willing to kill/clean them. I grew up helping with that but I’m too old now. Thanks for your videos🙏🏻
@@sarastewart5625 I think you’re right. There’s a Saturday summer farmers market not too far away. I’m going to ask my son to take me. Not sure if they have meats but I’ll ask around and see if I can get a contact. Thanks so much:)
@@debc7341 the one I buy from most often also has beef and pork, and I order my turkey from them every year. Some of the smaller farms even bring their freezers to the maket!
Wienerschnitzel is not the only type of schnitzel, however, and it can be made from various meats. I'm not sure about the milanese, as chicken milanese does seem more common outside of Italy.
To me, every time I’ve squeezed the provided lemon over my food in a restaurant, all I taste is lemon. In my opinion it overpowers all the other flavors in a dish.
![[UNCUT]"ทนายตั้ม" แฉยับ! ความลับสวรรค์ ใครคือ "บิ๊กเทวดา" ของบอสพอล l คนดังนั่งเคลียร์ l 15 ต.ค. 67](http://i.ytimg.com/vi/ru9fpSaUwdA/mqdefault.jpg)
Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-chefbilly
love the conversational delivery
Love this. I had forgotten the tip about freezing the chicken for a few minutes before slicing. Thanks so much!
I used to only season the meat and breadcrumbs, but seasoning the egg wash and flour does make a difference. Thanks for the Made In coupon. I need a new 12" skillet, so perfect timing.
That standard procedure is a game changer if you've never done it. Perfect on the pan!
Your recipes have made this stay at home dad a hero. Thank you Billy!
Could not love this comment more. Thank you!
I use pie pans too. I also add Parmesan cheese to the breading as it helps with the crust.
Ancient Chinese Secret: add some Corn Starch too that crisps up very nicely.
Right out of the fryer after draining for 15 seconds I dip each one in an olive oil, lemon juice, chopped garlic, parsley, salt and pepper mixture and put them all on a serving tray
Delicious!
❤
Yum! I’m going to try that 😊 Thanks for the suggestion
That’s a cool idea
Wow
Wow, I have been skimping on the prep ingredients! Have been using 1/3 the amount of eggs, flour, and bread crumbs! Thanks!
I've been using those pans for a few years. I think since they started. Great pans and just as good as my all clad
Agreed
Just made these tonight, including dad's italian breadcrumbs. On a platter in the frig looking exactly like Chef B's final presentation. I ate 2 while I was cooking these. Piping hot, but worth it
Thanks for giving it a shot!!
I so agree. Fun and therapeutic and a beautiful meal❤
I prefer Pork (Schnitzel) but these look pretty good too, the prep, egg bath and Breading are exactly the same, I'll have to try these when I get some Chicken Breasts.
Love your channel. Great recipes and instructions.
Thank you, looks delicious 😋👍
This was fantastic with the white wine lemon butter sauce. Thank you!!!
Wow, they look perfect, well done
Hi Chef,
I liked this recipe and definitely will try asap.
Chef I *JUST* made sourdough bread crumbs and your recipe popped up here. This is perfect timing, going to make this for my kids tonight thanks!
If you have it on a video drop the link so others can see it!
Yummy love watching you learning a lot😊
Lovely job Billy. In Milan I believe they include Palms Ham inside the breaded layer also.
Watching from Pakistan. Lots of love and respect from there. Looks so yummy and delicious 😋😋😋
Keep up the good work 💪🏼😊
Hi Chef. A lot of cooking shows on TH-cam say to use olive oil. I am just curious is extra-virgin olive oil the standard or just plain olive oil? Thank you.
8:00 you do it like me, except this step. I leave them on a wire rack instead of parchment paper. and I intentionally leave them those 30 mins, I find that the breading addhears to the meat when cooked way better, rathern then being well fried but not really attached to the meat which seem to happen when I rush them over to fry immadiatelly. I'll try your tip with increasing the temp and see if I can skip those 30 minutes of resting.
You are just so delightful.. I don’t cook 😂 and i love your videos bc if i did this is where i would go. I come for your spirit and how pleasant your content and kitchen mastery is made simple. Your family is lucky to have you ~ i also have a chef husband so i too am lucky. He has watched some of your videos and said he appreciated how you do things and that he learned some things. Soo thank you for being here and fulfilling a moment of ooooH i wonder what Billy is cookin’ up!? 🎉❤
Thank you for those kind encouraging words, I appreciate it.
A Sunday staple in my house along with some pasta! The best!
Excellent!
What brand are your pans used in this video?
Additionally, do you have a video showing how to properly use a stainless steel pan (frying eggs etc)
I am using Made-In Pans, and have for the past 18 months. You can get a discount using this link: madein.cc/0724-chefbilly I do not have a video specifically about stainless pans, but you use them often in quite a few of my recipe videos. I usually use them for sauteing veggies, or searing chicken, or making sauces. Frying an egg just requires that the bottom of the pan be coated in hot fat before adding an egg to fry.
I love cutlets but I also hate cleaning after making them
those look incredible!
Thank you. God bless you
I'm curious how these would taste sliced up and added to a fettucine alfredo dish. I normally do a dry oven cook with a spice rub (no breading), but wondering if it will just be a soggy mess with the cheese sauce.
"It's a beautiful thing." Elk Grove Village? Oh, I got it, Melrose Park. You cook good, I guess we'll let you across the state line, up 12. Aye? Yes, we say that in Wisconsin also especially to FIBs.
It's nice to see frying without seed oils aka machine oils.
The hardest part about all this and trying to discern what’s best to use is the constant barrage of information that’s thrown your way. 10 years ago no one said anything about seed oils, now they’re forbidden. Four years ago coconut oil was the healthiest oil on earth, then two years ago it wasn’t. I will still hold fast that olive and avocado oil, tallow, lard, clarified butter, and ghee are still the best fats to cook with.
I have chicken cutlets or chicken katsu all prepped and in the freezer. When I want it I just take it out and deep fry real quick.
Chef, here's one you gotta try.. we make a sweet and sour (agrodolce)
cutlet and pair it with eggplant parmigian on a sandwich (with nice thick italian or french bread). Someone once paired peanut butter and jelly. Another person created surf-n-turf.. The pairing I've mentioned above will change your life.
THAT is my standard cooking pose! And grilling pose, and smoking pose, well unless I'm holding a beer.
I've never had much luck getting the flour / bread crumps to crisp up. Turns out, I need to stop relying on luck. Gonna follow this recipe next time I make chicken (day after tomorrow, will add parmesan and some add'l herbs to the breadcrumbs)
PS - @8:45 ... this type of thermometer ==> I got one, lots of benefit for nominal cost
Huh, good timing, I'm trying to empty down my freezer and I have a family pack of B/S chicken thighs and have been wanting to get some more practice on Schnitzel so cutlets work. I don't have any pie tins (eventually I'll get familiar with baking, bread and pastries, but, not this year). Hopefully I'll have my new kitchen next year and part of building a new kitchen is getting new equipment, right now I'm mostly using Cast iron, La Creuset, and Costco (and no one it taking my Cast Iron or La Creuset away), been wanting to try a Saucier, probably try one from todays sponsor, you aren't the only or even first to be using them and weird enough to go back on some folks videos and look at what equipment they have used in the past. Besides, if you all would advertise anyone to tosses out the coin we'd see you saying "our sponsor today is RAID SHADOW LEGENDS!!!"... can't seem to get away from that crap, anyhow, another good video, thanks.
Chef, this is a great and educational video. I just made your “Oysters Rockefeller” recipe. Wow!! Good news…I have shucked many oysters in my life so that was an easy step for me :) thank you Chef!!
Yes cake tins ftw
I used to live in Japan for 6 months and it was unusual for me to notice that Japanese people have some kind of aversion against chicken breasts as an ingredient based on my experience.
Well there does tend to be more flavor in thigh meat plus it’s less expensive. Double bonus!
Delicious 😋
Yum
provolone and marinara
Do you have a keto recipe for this recipe?😊
No, sorry, that’s really not my area of expertise.
Do you have a cookbook? If not, can you release one? 😂
I have no doubt these will be delicious❤I use your chicken breast fry/bake recipe always and I’m never disappointed. I do have a question. Where do you find breasts 7 to 9 oz? Even the “organic” free range breasts are huge. I grew up on a farm and I would have been terrified of the live chickens walking around the barn yard that sported those huge parts. In my area, very hard to find. I may try some local farm willing to kill/clean them. I grew up helping with that but I’m too old now. Thanks for your videos🙏🏻
I usually pick them up from Whole Foods. They all seem to be between those sizes. Maybe at max 12 ounces.
@debc7341 I live in a St. Louis suburb and the best luck I have is at farmer's markets and small where the chickens really are free range,
@@sarastewart5625 I think you’re right. There’s a Saturday summer farmers market not too far away. I’m going to ask my son to take me. Not sure if they have meats but I’ll ask around and see if I can get a contact. Thanks so much:)
@@debc7341 the one I buy from most often also has beef and pork, and I order my turkey from them every year. Some of the smaller farms even bring their freezers to the maket!
@@sarastewart5625 that would be wonderful. I miss our farm when I was a kid. I took having fresh pork, beef, chickens, and lamb for granted.
Thisissgguuuuud jsssimple 😂🎉
WoW !!!
To quote Dom Delouis: "Is it going to be enough?"
Cooking pose!!
Chicken Parm Lasagna
LG!!
🤤
How am I getting more servings if I still need the calories of the whole chicken breast 🤷♂️
Wow dude, you cracked the code; make your meat last twice as long by cutting it in half, who would've thought?
last twice as long? i don’t believe i said that.
@@ChefBillyParisi at 1:40
twice as far
❤👨🍳🔪🐥
First!
Italian Milanese and Austrian Wienerschnitzel are NOT made from chicken!
Wienerschnitzel is not the only type of schnitzel, however, and it can be made from various meats. I'm not sure about the milanese, as chicken milanese does seem more common outside of Italy.
To me, every time I’ve squeezed the provided lemon over my food in a restaurant, all I taste is lemon. In my opinion it overpowers all the other flavors in a dish.
1st
You go longer than what I do. I’ve been browning 2 minutes on each side over medium heat. Just sayin’.
Cool!
Great , a somewhat great looking meal that my 2000 sodium cap can’t take on in a single day. 😢. Look absolutely tasty though
Season to taste!
So a basic schnitzel lol
He literally said in the beginning, yes, it’s schnitzel.
Thanks for making me self conscious about my cooking pose 🫠🤣