Chicken parm, one of
the most exciting chicken dishes anywhere on the planet. And the secret behind this
one is the flour, egg wash, bread crumb, and then
that crispy texture to perfect a stunning dish. First thing, trim
the chicken breasts. This is a supreme of chicken. We've taken out the filet. Basically, that's the tender. You don't need that on there. Lay it down. Take a knife, put your hand on,
and just literally slice into the middle all the way over. Run the point just to the
tip, and then open it up. That chicken breast is double
the size so it's half as thin. To get it nice and even,
parchment paper, one piece. Chicken on top, parchment paper
on top, and then all we do is literally roll. Look what's happening
to my chicken. It spreading out. And what we're
doing now is turning this into a beautiful escallop. That is now ready
for your flour, egg wash, and breadcrumb. Lay that into the flour. Make sure you lightly dust
the chicken with flour and just shake off
the excess flour. Next, into a most
amazing egg wash. Submerge that down, let it
disappear under the egg. It's going to hold all
those incredible breadcrumbs together. For me, bread crumbs are boring. We zest that up with a touch
of salt, a touch of pepper, of smoked paprika-- just a touch-- and
then Parmesan cheese. The Parmesan cheese
gives it this really nice sort of caramelized cheese
effect on top of the chicken. Mix that up. Watch that Parmesan
almost disappear through. Take your chicken out, give it a
little shake, and then straight into your bread crumbs. Roll it around. Get a handful of bread crumbs,
sprinkle over the chicken. And the secret here
is to make sure that you cover all the little
pieces of exposed chicken. Here's where we take the
chicken parm to another level. Take your parchment
paper, flip it over. Take out, shake any excess off,
lay that on top of the paper. Turn the paper the
other way around. Lay that on top. Go back to your rolling pin
and then just gently roll. Now, what's happening now is all
those breadcrumbs are sticking right into the chicken. The secret behind that is to get
that done literally 10 minutes before you cook it and those
breadcrumbs stay on there. Water boiling for the spaghetti. A tough of olive oil, salt in. Spaghetti into the water. Let's the spaghetti cook for
10 seconds and then from there, twist it around as it
just starts to bend and then literally
twist that into the pan. That is going to take nine
to 10 minutes of boiling. Lid back on. Now we can start
cooking our chicken. Once the chicken
is that thin, it doesn't need to be deep fried. Sometimes, chicken parm
gets cooked in too deep oil. So rapeseed oil,
literally a tablespoon. Get that oil nice and hot. Lift up the chicken parm and
you lay that into your pan. That's the northern way way. Two and a half
minutes each side. The secret now is by
the time my chicken is cooked my spaghetti is ready. They take literally nine to 10
minutes from start to finish. Once you've get
the color on top, start placing little bits
of butter underneath. That makes the bread
crumbs golden brown. Flip over. Two and a half
minutes each side. Turn it once and once only. From there, take it out onto
a platter nice and carefully. Look at that. Wow. We top this with
its marina sauce. It's a spoon of this
incredible rich tomato sauce right smack bang in the middle. Then we sit our mozzarella on
top of that, season mozzarella with salt and pepper. Into the oven we go. The perfect garnish for this is
the most amazing broccoli rabe. These are young broccoli stems. They Need sauteing very
quickly and finishing with a touch of chili
flake and then just a touch of lemon juice for acidity. A teaspoon of olive oil in. Broccoli, lay it in the pan. I want a bit of color on
here, really important. Beautiful. So and pepper. We're just starting to get some
color on the broccoli rabe. You should season it
with some chili flakes. Amazing. I'm going to drain off my pasta. As that sits there,
lightly season it with olive oil,
salt and pepper, and a touch of fresh parsley. A teaspoon of
sauce in the pasta. Don't drown it. Get some basil leaves
and just literally break up the basil leaves. Now twist it around. The tomato sauce has sort
of stained the pasta. It's got really nice,
fragrant smell of fresh basil in there-- beautiful,
ready to go. Chicken parm, look
at that-- beautiful. Now for the exciting
part, plating. This broccoli rabe
is so healthy. That sits in the
center of the plate. Underneath add a nice
spoon of sauce on there. And then look, the chicken
parm goes on the broccoli. And then you just sort of
knit the pasta together. Use the bowl here
and you just life and turn so you've
got that really nice exciting barrel of pasta. That sits there. And finally, a little
touch of sauce. Finish that with some
freshly grated aged Parmesan. That has to be one of the
most delicious chicken parms anywhere.
Just add 2 shots of vodka
He is using the Metric System, We are use to the Imperial "Literally a Tablespoon" Measurements.
Funny how they don't mention about blanching the broccoli Rabe first.
Oh, so a gallon of oil, but one spoonful of sauce? Maaaaaaan...this guy...
I thought you weren't supposed to put oil in the boiling pasta because it prevents the sauce from sticking to it?
Edit: autocorrect
The "teaspoon" of oil be puts in later is closer to an actual tablespoon(teaspoon = 1/3 of a tablespoon).
Having said that, this looks freaking delicious, so, I might chuckle over his word choice, but I'd eat that up in a hot second.
Wheres the sauce recipe?
The measurement is for a spoon that's the size of a table. What's the confusion?
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