THE PARMO (BETTER THAN A CHICKEN PARM?) | SAM THE COOKING GUY 4K

we're continuing our quest for delicious regional food with the tea side parmo oh snap some youtube comments from jay welch sam big fan here in the uk here in the northeast of england do we have a similar disc your chicken parm it's called the parmo instead of using the tomato topping you guys use we use a bechamel sauce maybe you could try it chris chapman writes we'd love to see you have a go uh your take of a regional delight in t side england the chicken parmo scott clark says sam please google t-side parmo north east england delicacy and matthew sam you should try and make a promo got it fellas we're making a pormo and it's going to be delicious couple little tweaks along the way one at the end that i really like max doesn't like the idea of so much it might interfere with his his picture the oh so important picture i get that the picture is important but damn it what i want to put on this is a good thing max we'll see what everybody thinks about i'll see what everybody says i'm sure i'll get shawn leave it up here for everything by the way um we did the other day a a recipe out of my uh soon to be released uh cookbook say i'm a cooking guy recipes with intentional leftovers we did a recipe out of that a leftover thai beef stir fry it was delicious chansey you had something incredible good we all loved it the comments below the video never have steak left i don't know where you live but steak is not left over in this house i never have steak left over who has leftover steak doesn't make it to the fridge it gets eaten all the way guys listen here's the thing the point is this a if you have some left but the other thing that i say all the time if you're gonna cook one steak cook two if you're gonna make two pieces of chicken make three then you've got some extra left over cook once eat a bunch of times it's that simple everybody just settle down you never have any leftover steak i don't know about you but so this recipe the oil the tea side promo starts with making a little bechamel sauce just a simple plain little white sauce we begin with a couple tablespoons of butter in our little pot or as the brits would say a nobe of butter oy might you got a noble butter and with the gardeners blaring away we're gonna let this start to melt the next logical ingredient for bechamel is flour we're not there yet we're going to add some garlic because because we want to add extra flavor as we can ladies and gentlemen who says a bechamel sauce can't have garlic in it anybody nobody we know and making a bechamel sauce like this or a roux is always the same whatever the amount of fat you're using is use an equal part of flour and so because we had two tablespoons of butter we'll then use two tablespoons of flour and that will look like this one and two and we'll mix this in and you'll see what happens it gets thick we want to get this smooth before we start adding the milk to it so let it do its thing a little bit and when the flour is nicely incorporated and you would generally know that because it was smooth the chunks you're seeing are the bits of garlic then we'll start to add milk what our goal is look i love the way it seizes up like this what our goal is is nice and smooth so at this point i'm going to switch to a whisk which i don't have and we'll get don't stop and more milk i like to add a little at a time i'm probably going to get somewhere near i don't know cup and a half maybe all together in this but this is what you want you want this beautiful lovely smooth thick-ish bechamel so i think a touch more milk nice let this thicken a little bit and when it's beautiful and lovely gorgeous like this we add two more things one is a nice pinch of salt and pepper and the other one some parsley because i love it look it now we've got a beautiful sauce right it's perfecto or as they'd say in t side moy it's [ __ ] brilliant this is good we'll take it off the heat and we'll crack on with our chicken yes that is one massive chicken breast in a ziploc bag you know the drill here we're gonna pound this flat but i don't like to do it without the aid of a little avocado oil because i fear it will rip being beaten dry so get the air out center the fellow take your little mallet and begin to whack away it's whack-a-mole chicken version now the question is how thick do you want this to be chicken parm's usually pretty thin that would be the normal response but if you want to eat like king henry viii and make it thick once again the only key to the whole thing is an even thickness so it cooks at the same time because if one side is thick and the other is not thick they're not cooking the right way so this is gonna be one big ass t-side parmo barely gonna fit in that and my bowls are too tiny for this did you say your balls are too tiny said my bowls are too tiny he just said my balls are too tiny for this and when it's where you want it move on to your dredging station all right so here's our flower for this we need to season it so we'll give it the following salt and pepper a decent pinch it's a big piece a little onion powder a little smoked paprika and a little heat from some beautiful bright gorgeous cayenne and we mix flour seasoned and done bread crumbs chicken could just go straight into this but i got two things i want to add one because it's called a chicken parm i'm gonna add some gorgeous parmesan cheese to this it will just add in the flavor profile so much and it's because the cheese that will go on top is not parm it's traditionally a cheddar so i still want to add a little bit extra parm taste and we'll go right here using our micro plain zester that everybody should have for stuff like this or citrus or whatever this mix this in a little bit and the last thing that i think is a rather unnecessary step but makes sense when we come to the very end and i get to maybe add the thing that max doesn't want me to add and that is some bacon crumbled bits of bacon oh oh too much that doesn't belong and that doesn't belong and now we'll just mix this in oh my goodness how could this be bad but here's the problem my chicken is way too big for these bowls so we're gonna have to go to plates spread this our balls are just too small hey hey cut it out here's one put the flour on one then we need a couple eggs and we beat and as they do in t side as you beat your eggs you whistle rule britannia [Music] perfect all right here's how this goes down everybody understands this get your chicken try and get to the edges because your chicken is too damn big these are american chickens we like them big here now you bring your chicken or what we will now refer to as your chicken blanket and lay it down see i see some natural pieces that could come off and make this smaller but we don't want to do that do we max well your balls are really small so maybe you need to you're really having fun with that little joke aren't you go to the other side gentle shake it's like there's a whole piece this is not gonna make the cut so let's get rid of him and this piece up here i'm questioning okay oh my god i'm gonna be cleaning for an extra three days when this is over get this guy covered well because go away fly this being covered well in the flour will ensure that the egg will stick that will ensure that the breading will stick so do a good job and we're ready for the egg in like that get rid of this make room here goodbye fly fly season's over soon right this is hot weather right gently gently gently or to the other side yes nice job john i don't know who john is sounds like a good english name to be able to say out loud and this now right into our panko bacon parm nonsense we're pushing down nicely we want beautifully coated chicken now gently this guy comes up oh god is this going to be insane we're pushing on this side and when the guy's all covered beautifully and your hands are two only one thing left we deep fry and now won't be the easiest part this kid's got to go in come on buddy and in we go look at that like magic that's gonna be about uh six minutes i think to get it cooked perfectly inside and now that i'm looking at the bubbling suddenly my mind is going oh boy are those bacon bits gonna become like black little marks all the way across this thing and if it does that's fine because it's getting covered with bechamel and cheese boy give us a kiss loaf let's have a look at our friend here shall we oh snap okay most gorgeous thing ever bacon looking fine what the [ __ ] is on me it's like spiders i just saw [ __ ] cow spiders on you i don't know i think so [Applause] oh come on lads give us a kiss loaf and look it hi buddy you want to come live at my house so let him drip a bit him by the way bacon looking amazing still put her on a rack we move on to the next phase and here we wow look it look it look it crispy gorgeous and look how nice the bacon bits turned out okay so there's only two things to do one is we come by with this gorgeous garlicky bechamel with a little parsley and we put it on top my god something's very wrong about this i wonder how much people in t side weigh we should be cooking healthier style max gone on a health kick today and started complaining that we're making too much comfort food and i tried to say max listen number one this is what our people like number two we're coming into this time of year when this is the food that people want you get me i just want a nice salad with tomatoes and lettuce look a little bit's running down oh gosh okay i'm good all right now the cheese in the front you see i see it okay now the cheese and the traditional cheese i think in tea side is straight cheddar but i like the color combo of cheddar and some monterey jack so we're just gonna give a nice coating we won't go on top of the bear chicken we're going to cover up the bechamel i'm feeling very good about this anybody else yeah i hope all the people that asked for us to make this aren't yelling because i'm using two types of cheese and i did garlic and i got bacon in here and all right this is this ladies and gentlemen is for now all she wrote the only thing left to do throw it under the broiler but six inches away until it starts to melt and become tree mendes look what we made oh snap please can i take it off and put on the beautiful slate so let's take this guy off as out hot gently as we can we'll go right there mother clucker okay you know i have to put a tiny bit of parsland that's okay that's okay tiny bit and that ladies and gentlemen is a tea side parmo maybe not the official version but what's about to be a delicious version well i think we've done some good work here today don't you think pretty good we've got what appears to be a rather perfect i don't know what that is now crispy chicken what is it it's not really the palm breast we've got a gorgeous beautifully crusted chicken breast with parmesan cheese in it and bacon in it and then the tremendous garlicky bechamel two types of cheese on top and then well the rest is heaven can i put my little piece on here yes thank you the only thing i wanted to add and again probably not necessary but i want it is a beautiful sunny side up egg now we're talking so it's time for a bite i think i'll come in the side i gotta go first no egg because well because so just let me get a bite this way oh gosh chicken perfect look at the way this whole thing oh gosh come on i can't wait buddy just the smell it's not even right t side you're geniuses i don't know who started it but i can tell you this it's crazy delicious and this version with the garlic and the bechamel maybe you're doing that the bacon and the crumbs uh maybe you're doing that too i don't know i'm telling you this is the one that you want to make and now a little bite with the egg in here shall we so poke wow break oh do you know what that's gonna do to the flavor ah come on over the top unbelievably over the top look this is a quest for us to find and make for you the best regional dishes this way up at the top no kidding healthy i don't know probably not don't eat the whole thing yourself but if where you live there's something that you would like to see us recreate let us know comments comments and like instagram subscribe [ __ ] facebook like subscribe hit the notification bell let us know what you want we're here for you sorry i just i have to there's nothing bad here ladies and gentlemen i will leave you now with two things one will be a reminder to a click below and order my new cookbook you can pre-order it now it's out in november say on the cooking guy recipes with intentional leftovers in the second i will stand here quietly solemnly respectfully looking at what we've made our tea side parm while humming god save the queen [Music] you

Channel: SAM THE COOKING GUY

Views: 1,469,436

Rating: 4.924418 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, parmo, chicken parmo, teeside, middlesborough, middlesborough parmo, sam the cooking guy parmo, chicken parm, better chicken parm, better cooking, sam the cooking guy chicken parm, cooking chicken, chicken, sam the cooking guy chicken, sam cooking chicken, cooking parmo

Id: 2LUz01QXRiE

Length: 19min 18sec (1158 seconds)

Published: Wed Sep 30 2020

Reddit Comments

[u/monkeyman80]

This actually looks tastier than the original and I love a good chicken parm.

[u/Ken0201]

Man that looks good. Seems incredibly simple as well.

[u/Job_Shopper_TN]

This looked amazing.