[33 - 33] what's up guys welcome back
[33 - 35] today i'm showing you my recipe for
[37 - 39] quick little opening money shot just to
[39 - 41] wet your appetite
[41 - 43] and now we're gonna get started on our
[43 - 46] marinara sauce from scratch
[46 - 48] you want to start with some san marzano
[48 - 50] peeled tomatoes
[50 - 51] and we're getting there with our bare
[51 - 54] hands or gloved hands in this case
[54 - 57] and crush them up with our hands
[57 - 59] something really satisfying about this
[63 - 63] nothing to it really just get in there
[63 - 65] and crush the tomatoes to the best of
[66 - 67] depending on how chunky you want your
[67 - 69] sauce to be you can be a little bit more
[69 - 73] anal about it if your hands aren't quite
[73 - 74] doing the job you can break out the
[74 - 78] potato masher like so
[87 - 87] next we're looking at our fresh herbs we
[87 - 91] have oregano and fresh basil
[91 - 95] some tomato paste and some fresh garlic
[96 - 97] i recommend getting you a nice garlic
[97 - 99] mincer like this one
[99 - 101] to crush your garlic simply place the
[101 - 103] back end of your knife on it
[103 - 104] and smash it down like you see me doing
[112 - 112] going into our pot with a little avocado
[112 - 115] oil or olive oil whatever you got
[115 - 118] some of that minced garlic you want to
[118 - 119] gently cook this
[119 - 120] make sure you're on medium heat here you
[120 - 123] don't want that garlic to burn
[123 - 125] we're going to add in about a tablespoon
[125 - 130] or so of our concentrated tomato paste
[132 - 132] and just give that a nice mix with your
[132 - 134] rubber spatula
[134 - 135] you want to cook that off for about two
[136 - 137] to three minutes before we add in
[137 - 145] those crushed tomatoes
[149 - 149] looking good so far i promise you guys
[149 - 151] homemade marinara sauce is a thousand
[151 - 153] times better than store-bought stuff
[153 - 154] you definitely want to give this a try
[154 - 161] if you've never done it before
[162 - 162] next we're going in with a little bit of
[162 - 164] sugar sugar helps balance the acidity
[164 - 166] from the tomatoes
[166 - 168] a little crushed red pepper to add some
[168 - 171] heat that's optional but i recommend it
[171 - 173] some salt and some fresh cracked black
[181 - 181] going in with those fresh herbs and some
[183 - 184] you can throw your fresh herbs in the
[184 - 186] sauce and just let it simmer away
[186 - 188] once the sauce is ready you can fish out
[188 - 190] the bundles of herbs
[190 - 191] that way you don't have any stems or
[191 - 195] anything in your sauce
[197 - 197] taste as you go and adjust the flavor as
[197 - 199] needed again the sugar can balance the
[199 - 201] acidity of your tomatoes depending on
[201 - 204] how acidic those tomatoes were
[204 - 206] next we're going to start doing tattoos
[206 - 210] i got my saran wrap my black gloves
[210 - 212] actually sorry we're uh making chicken
[214 - 215] parm so lay down the saran wrap or you can do
[216 - 218] so lay down the saran wrap or you can do this in a sandwich bag like a ziploc bag
[218 - 219] something like that works great
[220 - 221] so you don't have to fumble around the
[221 - 225] saran wrap like i'm doing right here
[229 - 229] slap down those clean chicken breasts
[229 - 232] cover with another piece of saran wrap
[232 - 235] and then break out your mallet this
[235 - 237] looks dangerous
[237 - 238] you can use a rolling pin also if you
[238 - 240] don't have a mallet
[240 - 241] but basically what we're doing is we're
[242 - 243] flattening out the chicken breast
[244 - 246] you want one nice even flat layer of
[255 - 255] so pound out that frustration from your
[265 - 265] once it's nice and even we're going to
[265 - 267] season them up going down with some salt
[275 - 275] some emerald essence this is optional
[275 - 277] but i tend to like this flavor on my
[277 - 280] chicken you can season it with whatever
[282 - 283] make sure you season both sides
[296 - 296] now we're going to make our dredging
[296 - 299] liquid so we're going to crack two eggs
[299 - 302] along with some milk a little seasoning
[302 - 304] a little bit of that emerald essence
[304 - 306] definitely want to season those boring
[306 - 307] breadcrumbs also so we're going down
[308 - 309] with a little bit of salt and some
[309 - 309] freshly grated
[310 - 313] parmesan cheese we're building flavor
[313 - 319] through each step of this process
[322 - 322] season your flour as well
[322 - 323] same thing a little salt a little
[323 - 326] emerald essence
[326 - 329] and some italian seasoning
[329 - 340] give it that nice authentic taste
[342 - 342] all right so we're going first into the
[344 - 347] flour make sure it's coated nicely
[347 - 349] make sure it's coated nicely probably want to use a bigger pan than
[349 - 351] i'm using but hey
[351 - 356] nobody's perfect don't judge me
[359 - 359] then from the flour into the egg wash
[359 - 366] again coating it evenly on both sides
[366 - 368] and then from the egg wash we're going
[368 - 373] into those seasoned bread crumbs
[376 - 376] make sure to strain off any additional
[376 - 377] egg you don't want to get that all in
[377 - 379] your bread crumb mixture make it clump
[389 - 389] just make sure you hit any bare spots
[389 - 392] make sure it's nice and evenly coated
[392 - 400] place it on a wire rack like so
[401 - 401] your sauce is still simmering away at
[402 - 404] this point we're gonna go ahead and boil
[404 - 406] our noodles but not before we salt our
[408 - 410] major key there folks don't forget to
[410 - 413] salt your pasta water
[415 - 415] we've got some vegetable oil in our
[415 - 417] skillet up to about 350 degrees
[418 - 419] and we're gonna fry these bad boys about
[419 - 422] three or four minutes per side or until
[422 - 424] they're nicely golden brown like you see
[424 - 428] here i'm gonna give them a flip let the
[428 - 433] other side cook
[435 - 435] chicken breast is done at 165 degrees
[435 - 436] but you're not going to cook it all the
[437 - 439] way in your grease you're actually going to
[439 - 442] in your grease you're actually going to finish it in the oven
[444 - 444] go ahead and add some of that marinara
[444 - 446] to your spaghetti our chicken is ready
[446 - 447] to come out of the grease we're going to
[447 - 452] place it onto another wire rack
[462 - 462] next up we're gonna slice up our fresh
[463 - 465] mozzarella please do not skip out on this
[465 - 466] please do not skip out on this ingredient fresh mozzarella makes a huge
[466 - 472] difference here
[473 - 473] so first we're going to add a little bit
[473 - 476] of shredded parmesan onto our fried
[476 - 484] chicken cutlet
[487 - 487] then we're going to add a small scoop of
[487 - 489] that marinara sauce
[489 - 491] that you made from scratch and did not
[491 - 493] buy from the store
[493 - 495] if you do buy from the store rouse is
[495 - 498] the best in my opinion
[500 - 500] and then on top of that we're going down
[500 - 503] with that freshly sliced mozzarella
[505 - 508] cheese enough to evenly coat the entire chicken
[508 - 510] enough to evenly coat the entire chicken breast
[510 - 511] and then we're going to pop that in a
[511 - 513] 425 degree oven
[513 - 516] until the chicken registers 165 degrees
[516 - 517] internal temperature and the cheese is
[518 - 519] brown and bubbling
[528 - 528] jeez chicken parm is special guys
[528 - 530] let's plate this bad boy up we're going
[530 - 532] down with some of that spaghetti
[532 - 535] nice and simple spaghetti
[535 - 539] just marinara sauce
[552 - 552] then for our chicken we're going to lay
[552 - 554] down a little bit of sauce
[554 - 557] first and then place the chicken on top
[562 - 562] a little fresh parmesan cause why the
[567 - 567] garnish with some chopped parsley to
[567 - 569] give it a little pop of color
[569 - 570] because as you know we eat with our eyes
[593 - 593] lord he needs a haircut but damn the
[593 - 595] chicken parm is good going back for
[604 - 604] there it is the eye roll says it all
[604 - 607] that's my recipe for chicken parm thank
[607 - 608] you for checking it out
[608 - 610] if you liked the video give me a thumbs
[610 - 611] up subscribe to the channel
[611 - 614] leave me a comment and as always thank
[614 - 619] you for your support