I have to say, I refuse to pound meat thinner and don’t end up with it drying very often, unless I overcook it because I’m stoned and not paying attention 😂
It really can make a huge difference though. I have done a side by side with fried chicken and the texture is far better on the pounded one. its really the secret to fork tender chicken
The amount she put with the ratio to the tomatoes it wouldn’t make a difference in taste imo. Surprising that she didn’t use red wine in this sauce either.
Interesting and also fascinating (for a French barbarian). Could you please explain the rationale behind the use of gloves and plastic barriers? Sometimes you handle ingredients (e.g., chicken meat, tomatoes) with gloves and a true care of not touching them with your bare hands, sometimes you touch other ingredients (garlic, basil, cheese...) with your unprotected hands, and sometimes you touch with your bare hands even the same ingredients that you avoided to touch before, like the chicken near the end. What is the criteria that decides whether gloves shall be used or not?
Touching raw meat, especially chicken is a no no. Through the magic of editing, she changed gloves and also washed her hands. If you've ever worked in food service, this is usual. We wash our hands constantly and change gloves constantly. When she was pounding the chicken out, she explains why she uses the zip lock bag as a barrier.
Americans freak out watching people do certain things without gloves. It’s very selective outrage, and is really delusional. It’s funny because 99% of people don’t wear gloves when they cook in America.
Why put the sauce on top? It’s completely counterproductive to bread something and then put the sauce on top and then bake the moisture into it Sauce the bottom little cheese on top get the best of all three worlds
Because it's not necessarily supposed to be crispy. By creating a breaded layer, it is then able to subsequently absorb the sauce. This is a common critique of chicken parmesan but it misses the intention
@@weasal97 There will be little parts of it that are. But you get it until crispy to dry out the breadcrumbs and it helps them to absorb more sauce. The breading wouldn't adhere without frying. If you baked it without frying it first it just wouldn't taste the same, not as browned or the same marriage of sauce to breading
