How to make… Chicken Parmesan! (VIDEO)
Also known as Chicken Parmigiana, this is American Italian at its best! A really great quick and easy dinner recipe! Get the recipe here: http://bit.ly/DonalChickenParm
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Also known as Chicken Parmigiana, this is American Italian at its best! A really great quick and easy dinner recipe! Get the recipe here: http://bit.ly/DonalChickenParm
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PLEASE STOP BASHING YOUR CHICKEN BREASTS YOU GODLESS HEATHENS
Chicken breast is already a very tender piece of meat, no need to tenderize it further. Just roll it with the rolling pin to get it into shape.
Use a cheesey beshamle sause and its alot nicer
American dish! Nothing to do with Italy
I keep waiting until he says 'This is what it is all about'.
You made it look easy, gonna make this tonight, appreciate the Fahrenheit conversion,
I'm Italian and we never eat this, don't say is Italian please because we would never mix pasta and chicken 😂😂
Yuuuum!
which oil is best for frying?
That chicken isn’t 1cm thick 😂
I love how there's always a total carb fest on this channel
I really want to jump through the screen and grab the dishes right away!!
😍😍😍
I've actually made it this way before, it didn't come out right. Mayo to grated Parmesan (fresh), let sit for 5 or 10. Then egg to breadcrumbs. Then top with mozzarella (also fresh). Yes, the mayo is unusual, but it works. You can skip it and do egg-parmesan-egg-breadcrumbs. Flour is really not necessary but you NEED mozzarella.
THIS IS WHAT IS ALL ABOUT!!!!!
lol..
he says this alot
my favourite Australian dish isnt even Australian ;_; dog damnit
do i have to fry it in that much oil? seems like a waste… and greasy, can i not just fry it in less oil?
Which flour do you use to fry chicken? Is it all purpose or whole wheat flour?? Please let me know donal
One thing the Americans do better than any other country, in my opinion, is bastardise other nations dishes making them their own. I also think they do this with Italian food best of all, Bolognese, Pizza as we know it and chicken Parmesan are the items that spring to mind. With this dish though I much prefer to use a mouli than a processor making more of a concasse and I put dried parsley, thyme, sage and garlic salt into bruschetta breadcrumbs. But cooking is wonderful for the fact no two chefs make a dish the same.
One of the best chef on YouTube
Yummmmmmmm!!!!