[2 - 2] one of my all-time favorite Italian
[2 - 4] recipes is chicken parmesan I wanted to
[4 - 5] make it for you guys today but I
[5 - 7] couldn't decide if I wanted to make the
[7 - 9] chicken parm sandwich or just
[9 - 11] traditional chicken parm with spaghetti
[11 - 13] so I said what the hell let's make both
[13 - 14] meet me in the kitchen let's make it
[14 - 16] happen all right guys first things first
[16 - 17] we need to prep our chicken today we
[17 - 19] have two boneless skinless chicken
[19 - 21] breasts we're going to Butterfly those
[21 - 23] and use a meat mallet to get them nice
[23 - 25] and thin that's the trademark for
[25 - 26] chicken parmesan that's what we're doing
[26 - 28] today you can do that with a rolling pen
[28 - 30] or meat mallet like we're using today as
[30 - 32] well little Saran Wrap put it in a
[32 - 34] Ziploc bag to get the chicken breast
[34 - 36] butterfly you just want to use a nice
[36 - 38] sharp knife Lay Your Hand flat across
[38 - 41] the top and then we're going to make a
[41 - 43] like a slice right down the
[43 - 47] middle turn it so the camera can see and
[47 - 48] then just use your fingers as a guide
[49 - 51] obviously protect your fingers from the
[51 - 54] sharp blade but we want to go ahead and
[54 - 57] basically split this in
[58 - 60] half and then we're going to use the
[60 - 65] meat mallet to pound it nice and
[67 - 67] flat you can already buy these uh from
[67 - 69] the grocery store a lot of times
[69 - 71] nowadays already thin so if you can find
[71 - 73] a nice thin sliced chicken breast at
[73 - 75] your local grocery store then that's a
[78 - 80] well so another option here is to leave
[80 - 82] it just like this and you can have one
[82 - 84] of those big platters of chicken
[84 - 86] parmesan it presents nicely so for the
[86 - 88] pasta I'm going to leave it whole do a
[88 - 90] nice big platter present presentation
[90 - 92] and then for the sandwich we're going to
[92 - 94] do it the traditional way that I usually
[94 - 97] do it which is just cutting it in
[100 - 100] half that way you guys can see both
[100 - 102] preparations and you can decide how you
[102 - 105] want to do it same recipe for ve chops
[105 - 106] if you can find find some ve you can do
[107 - 109] the same exact thing here also very
[109 - 112] popular at a lot of Italian restaurants
[112 - 114] is U ve parmesan so for those of you
[114 - 116] guys that like red meat it's a good
[116 - 120] option for you and if a lot of times
[120 - 121] you'll see that's kind of where the
[122 - 123] Tinder loin gets pulled from so you'll
[124 - 125] see there's a little bit of a hole there
[125 - 127] that's no big deal because we're going
[127 - 129] to top it with mozzarella cheese and
[129 - 130] you'll never see it not going to impact
[130 - 132] the recipe and it's super common with
[132 - 134] boneless skinless chicken breast because
[134 - 136] that's where they remove The Tender Loin
[136 - 137] and that's how you get your chicken
[137 - 139] tenders all right so we have two parted
[139 - 141] out pieces one whole piece we're going
[141 - 143] to pound these flat and then we're going
[143 - 144] to get them season all right guys all
[144 - 146] the trt kicked in and I broke my meat
[146 - 148] mallet but we have a rolling pen and
[149 - 150] this works just as well
[152 - 156] to just flatten it
[159 - 159] out take your time with this because you
[159 - 162] want it to be nice and
[162 - 164] thin if you got a textbook laying around
[164 - 166] or a cast iron skillet you can use that
[182 - 185] that my friends is a flattened whole chicken
[185 - 188] breast we're going to fry that in one
[188 - 191] Skillet it's going present beautifully
[191 - 198] set that aside and then prep the other
[200 - 200] ones all right guys next up it's time to
[200 - 202] season the chicken so we're going with
[202 - 204] some allpurpose seasoning or blend of
[204 - 206] salt pepper garlic onion powder a little
[206 - 208] Italian seasoning and just a Sprinkle of
[208 - 210] chicken bullan to beef up the chicken
[210 - 214] flavor so down with the AP
[214 - 217] first let me know in the comments if you
[217 - 218] guys like chicken parm would you prefer
[218 - 220] it on a sandwich or would you prefer it
[220 - 230] with some pasta I like
[233 - 233] both perfectly seasoned and ready for
[233 - 235] those breadcrumbs next up it's time to
[235 - 237] make our marinara sauce from scratch if
[237 - 239] you want you can buy a store bought
[239 - 241] Rayos is my favorite but if you want to
[241 - 242] make it from scratch this is how you do
[242 - 243] it we're going to go ahead and prep our
[243 - 245] garlic and shallot
[245 - 247] first all right my friends for the
[247 - 248] homemade sauce we're to get the party
[248 - 250] started over medium heat little good
[250 - 253] quality olive oil and by a little I mean
[253 - 255] like 3 tablespoons we're going to go
[255 - 258] ahead and kind of toast the garlic so
[258 - 260] that it infuses its flavor into the
[260 - 262] olive oil which is going to infuse its
[262 - 265] flavor into our sauce so we got three
[265 - 268] large cloves of garlic again medium heat
[268 - 270] you don't want the garlic to burn
[270 - 272] but you want it to kind of wake up and
[272 - 274] deliver some of its flavor to the
[274 - 277] sauce so just get that in that olive oil
[277 - 279] kind of move it around a little bit
[279 - 280] it'll start to get fragrant it'll start
[280 - 282] to turn like a light shade of brown
[282 - 283] that's when you know you got it right
[283 - 285] where you want
[285 - 287] it once the garlic gets where you want
[287 - 290] it in goes one dice shallot or two small
[290 - 292] shallots this is one large
[292 - 295] shallot we're going to go ahead and give
[295 - 296] that a mix as
[296 - 298] well next up we're going to add Our
[300 - 303] two big tablespoons of
[307 - 307] that some red pepper flakes you want to
[307 - 309] get that in there early so it can kind
[309 - 312] of Infuse its flavor as
[313 - 315] well then going to turn the heat down a
[315 - 316] little bit give that a mix to
[316 - 318] combine and just kind of toast
[318 - 320] everything wake all the flavors up all
[322 - 325] the aromatics oh man smells good now at this
[325 - 326] aromatics oh man smells good now at this point we're going to go ahead and add in
[326 - 329] our crushed tomatoes if you can find S
[329 - 331] Mar they're sweet and delicious a little
[331 - 333] bit more expensive but I promise they're
[333 - 334] worth it especially if you're making
[334 - 336] sauce from scratch but use whatever you
[336 - 338] have on hand we're going to give that a
[340 - 343] good mix add in our
[343 - 345] mix add in our basil and just let that simmer for about
[345 - 347] an hour I'm going thin this out with
[347 - 350] just about 1/4 cup of water most of it
[350 - 352] will evaporate
[352 - 355] anyway or reduce cook down but that'll
[355 - 357] just help kind of give us the
[357 - 359] consistency that we're looking for here
[359 - 361] give that a mix we'll fish out of the
[361 - 363] we'll fish out the uh basil leaves at
[363 - 365] the end and we'll season The Taste
[365 - 367] towards the end as well once the flavors
[367 - 369] have time to develop as everything kind
[369 - 371] of just simmers on low all right guys
[371 - 373] real simple preparation for the garlic
[373 - 375] bread basically we got a hogy roll here
[375 - 377] we're going to use a serrated blade to
[377 - 379] cut that just want to open it up so we
[379 - 382] can fit our chicken parm on
[382 - 385] there try to leave it intact the best
[385 - 387] you can then we're going to add a little
[388 - 390] can then we're going to add a little garlic and herb seasoning to some melted
[390 - 393] butter along with some fresh parsley and
[393 - 396] a little garlic paste that's going to
[396 - 398] flavor up our
[398 - 400] bread tons of flavor coming with that
[400 - 404] chicken Palm give it a little
[404 - 407] whisk or beat it with a
[407 - 410] fork and we're going to take that and
[410 - 414] slather that on our bread
[416 - 416] here just a nice light layer nothing
[416 - 420] crazy on both sides making a mess but
[420 - 423] that's part of the
[426 - 426] gig that's what you want to see right
[426 - 428] there go ahead and pop that in the oven
[428 - 430] for about 5 6 minutes toast it up a
[430 - 432] little bit then we're going to add our
[432 - 433] chicken parm to it it'll go back in the
[433 - 435] oven one last time you got yourself a
[435 - 437] chicken parm sandwich now we have some
[437 - 438] perfectly seasoned chicken breast we're
[438 - 440] going to drop that in the egg wash then
[440 - 442] we're going to add it to our seasoned
[442 - 444] breadcrumbs that we added some fresh
[444 - 446] parmesan too very important to add that
[447 - 449] fresh parmesan definitely a cheap Cod
[449 - 451] when it comes to chicken parm makes a
[451 - 454] big difference in my opinion we're go
[454 - 456] ahead and make sure that this is evenly
[456 - 460] coated like so then we're going to fry
[460 - 462] that up at 350° until it's golden brown
[462 - 465] and beautiful and fully
[465 - 467] cooked all right guys oil is up to 350
[467 - 471] in goes quite possibly the largest
[471 - 474] chicken parm I've ever made place it in
[476 - 478] there gently just let it fry up until it's
[478 - 479] gently just let it fry up until it's golden brown and beautiful we're looking
[479 - 482] for 165° internal temperature on the
[482 - 484] chicken we're not going to get it there
[484 - 485] in the oil we're going to finish it in
[486 - 487] the oven with the mozzarella the
[487 - 489] parmesan all that good stuff make sure
[489 - 490] it gets nice and golden brown and
[490 - 492] beautiful then we'll plate this up with
[492 - 494] a little pasta all right guys so once
[494 - 495] the chicken's fresh out of the grease
[495 - 497] just hit it with just a pinch of
[497 - 499] finishing salt that's going to ensure
[499 - 500] that we got the flavor that we're
[501 - 504] looking for just a little bit and then freshly
[504 - 511] for just a little bit and then freshly grated Parmesan cheese
[513 - 513] and then fresh mozzarella pop that in
[513 - 515] the oven until the cheese is
[515 - 519] melted a nice Brown bubbly textur is
[520 - 529] formed and then we'll plate
[530 - 530] this all right guys now it's time for
[531 - 532] the sandwich we're to go ahead and cut
[532 - 535] this into bite-sized pieces you can hear
[535 - 539] how crispy it is
[541 - 545] cheese going to take our
[545 - 547] sauce get a little layer of that in
[555 - 555] first get that chicken in
[555 - 557] there I don't know which one I want to
[557 - 563] eat more little bit more
[564 - 564] sauce then we'll hit that with some
[564 - 566] fresh parmesan a little
[566 - 570] parsley got yourself a sandwich
[570 - 571] all right guys we're going to Plate the
[571 - 573] classic chicken parm up alongside some
[573 - 575] spaghetti little fresh shave parmesan a
[575 - 577] little extra parsley this is the part
[577 - 578] where I say brace yourself for a
[578 - 580] trademark money shot say it with me guys
[580 - 582] looking good the only thing left to do
[582 - 584] is dig in for the taste test but before
[584 - 586] we do that please take a quick second to
[586 - 587] subscribe to the channel make sure you
[587 - 590] hit that Bell turn notifications as well
[590 - 591] all right guys I got my knife and my
[591 - 593] Fork the biggest dilemma that I have
[593 - 594] right now is I don't know which one I
[594 - 595] want to try first let me know in the
[595 - 597] comments which one you're digging into
[597 - 598] also let me know if you think you can
[598 - 600] polish off this full plate here cuz this
[600 - 603] is an incredibly Hefty serving of
[604 - 607] chicken parm I think we're going to go with this
[607 - 612] parm I think we're going to go with this first I'mma steal a little extra
[655 - 655] playing with these noodles
[655 - 657] now I need to go in there and get some
[680 - 680] mhm to get the thing to get the to get
[680 - 683] the J Jesus Christ so once your counter
[683 - 685] looks like a tattoo session is about to
[685 - 686] take place it's time to flatten out the
[686 - 691] chicken so grab your meat mallet
[693 - 693] that's got to go on the bloopers right