I definitely blanked and cut the chicken cutlets AFTER tenderizing. The recipe has always called for slicing and then tenderizing them. Sorry for the confusion lol, this was one of our first videos we filmed so I had a bit on my mind. :) Hope you guys enjoy this one!
I was about to leave a comment saying that I slice mine before tenderizing because it's easier to cut them in half when they're thicker than when they're thin, and it's also easier to tenderize them when they're thinner, but you already addressed that. I make mine the same way. Just found your channel-awesome!
My “new” favorite cooking channel. Such a comforting voice, not too much boring talk, if you know what I mean. Some people talk so much I totally lose interest by the time they “finally” start cooking 🙄. I’m learning a lot too… good explanation of great authentic Italian cooking that I would never have known, being Polish myself 😊
I won't lie im a bit of a simple Palate addict. This lady's recipes just work trust me. I made this Chicken Parmesan Recipe tonight, and my family all recognise her dishes instantly. Bethany jokes at times about always using Parmigiano Reggiano cheese, but in my opinion its what s makes the dish, but please don't use a cheap type. Chris (In UK)
You're the best, Chris! I truly appreciate such kind words and support. Thrilled the recipes have been satisfying your family too💛 I'm all about that Parmigiano too.
@@Asimplepalate if you’re in a pinch, the best store-bought breadcrumbs are Vigo Italian style. Even if I use those, I also add fresh Parmesan cheese. I also noticed, that you don’t do the chicken super thin. I don’t do that either. My father used to do it like that. And it was just too thin and it would dry out easy. He also liked it well done. So he would leave in the oil longer. He was a butcher, and he was deathly afraid of salmonella. My father and my grandparents were born in Corleone Sicily ! ☮️💜😊
This is becoming my favorite cooking channel. I compared this recipe with another very successful channel (not naming it!) and it is made with fresher and healthier ingredients and it even looks better. I'm trying it next week because I have to buy few things.
Means a lot! As I said in the video, not many different ways you can make chicken parm. But quality ingredients and a few tips applied will help set it apart! :) hope you enjoy it.
Thank you for your attention to detail with this classic recipe. I have made this three times, and my family absolutely loves it. I feel like a rock star every time I make it. The only additional step I added was using a baking rack in the oven to keep chicken crispy. I've watched all your videos, and I am making my way through all of your delicious recipes. Thank you for making me look so good in the kitchen! ❤😊
great idea with the baking rack!! I'll do that next time. I've baked the chicken cutlets instead of frying them and they're incredibly crispy! Thanks so much for the support!
I think I’ve overlooked making my own bread crumbs all these years. I need to try this. That’s a serious rolling pin too! Wouldn’t wanna get outta line in your kitchen🤣🤣! Loving the channel , Bethany!
🤣 I'm nice don't worry, but it definitely looks like a baseball bat rather than a rolling pin. And yes, homemade breadcrumbs are so easy and always worth it! Thank you for the support it means a lot💛
It looks amazing! This is the first time I've watched one of your videos. This one came up under my suggested video feed, and I'm really glad I watched this one. It seems that your channel is fairly new, and I just browsed through the uploaded video list. I'm definitely going to be watching the rest of your videos and will be sure to subscribe. I'm so glad I found your channel (or your channel found me since this one came on my feed). :)
Hi Gina, so glad you found me haha:) Yes, we just started 2ish months ago. Grateful for all the new subscribers! I hope you enjoy the recipes and videos! I appreciate the support💛
Wheat germ bread crumbs--so healthy and tasty. Could you show us table setting ideas, such as your rustic pottery plates? If serving a pureed soup, is it okay to put a small bowl of soup next to the dinner plate, and guests eat both at the same time?
I love her pepper grinder. No one here to judge: if you have to use "store bought" crumbs go for it. And it's all about that breading and the Parm cheese IN the breading. Interesting. My mom would do a breaded pork tenderloin--similar to a cutlet (Czech/German thing--she had to cook them like dad's mom did..and she did--old world stuff) delicious. Thank you.
I'd be fraid I would tenderize the chicken too thin, then to cut it in half would be impossible. I think I would cut the chickens in half first since they're fatter out of the package, then beat the heck out of the chickens to tenderize them. But this is how my mom would bread many meats. Flour, egg, then graded stale bread from an old loaf of Italian bread/ We too never bought ready made breadcrumbs, and that's the best way. Oh, and by the way,,, THUMBS UP!!! PEOPLE, DON'T FORGET TO GIVE THIS GAL A THUMBS UP FOR HER HARD EFFORTS IIN PREPARING THIS VIDEO WHETHER YOU MAKE IT OR NOT. IT JUST TAKES A SECOND TO HIT THE THUMB, AND THAT'S WHAT SHE IS TRYING TO ACCOMPLISH ALONG WITH PROVIDING YOU AN EASY WAY TO MAKE A CHICKEN DISH FOR YOUR FAMILY.
Glad to hear your mom did similar! I don’t typically have to worry about pounding mine too thin because they already pretty thick. But you can slice them before pounding! And thanks so much for the support 💛
I’ve been making this almost exactly the same, but I don’t know how to make my own breadcrumbs. Maybe a RU-vid short to show us your way? Also, I had before just cooked the chicken in the pan and didn’t just brown and bake in the oven, so I’m definitely going try it your way.
I will definitely show how to make breadcrumbs, most likely in my eggplant parmesan video! I have a tutorial on my blog :) asimplepalate.com/blog/how-to-make-breadcrumbs/
Great recipe! I can’t wait to try your recipes! I just subscribed to your channel! Please don’t change anything about your channel, not the music or your furbaby! ❤❤
If I’m trying to reduce carbs, you suggest using almond flour and using ground pork rinds that are ground up instead of breadcrumbs? Most breadcrumbs are high and carbs I have noticed. Thank you.
Right ..about don't soak the Chicken with sauce. It degredates all the work you do breading. Pro tip: with the parchment or Film, "Press" the breading into the chicken helps it stay put. I like the way you cook. New Fan of page ! Great Job ! ..it's always constantly learning process. (please don't take offenses. useful criticisms) Try Panko, It's electrically charged (puffed/Airy) Personally, I love the bite crunch...but you do you. Shallow Fry, not Shallow soak. Test the pan with some water splashes on the finger as a gage before oil in the pan. Your making a seal so the moister/juice in the cut doesn't escape. " Great Job Chef "
I would butterfly (split) the chicken before pounding. It works a little better. Just be careful when pounding so you don't make it too thin. You can do the same thing with veal. Before the sauce part, the same process can be used for picata, marsala, etc.
absolutely! That will work fine :) You could bake the cutlets (its in the recipe card notes) and then this will cook them thoroughly all the way through and make it faster. Not to mention, the crust is way crispier when you bake them!
Your dishes look delicious. You say that they are American - Italian dishes. I am from Toronto, Ontario, Canada. Do you have any Canadian - Italian dishes that I can try here in Canada?
The best place to shop for anything for the kitchen is a thrift store. (especially in an area where rich people throw out that they consider junk. lol)
Hi Sharon, all this information can be found on my website. It's hard for me to mention all those little details, but how to freeze this can be found on my website! asimplepalate.com/blog/chicken-parmigiana/
yes! a lot of people tenderize after slicing. I just do it before! And I used a cast iron skillet (this one c.c8.io/jydy2uI) but you can use a stainless steel one too!
I have a post for how to make breadcrumbs on my blog - asimplepalate.com/blog/how-to-make-breadcrumbs/ but we will include this in our eggplant parmesan video (coming soon!)
If I have homemade on hand I use my San Marzano tomato sauce asimplepalate.com/blog/san-marzano-tomato-sauce/ But if I don’t have homemade sauce on hand, I like Rao’s or Victoria for store-bought!
well he was joking with my that the rolling pin looked like a baseball bat lol, so he was laughing at me having to beat the chicken up with it to tenderize it :)
@@Asimplepalate It's nice to see that you are modestly dressed. Maybe I've been watching too many Giada cooking videos where she still likes to wear very low-cut tops, and that sometimes ends up becoming the focus more than the recipes. :)
@Asimplepalate And I had no means to hurt your feelings, and l shared your channel ... in this business. You have to have / take constructive criticism much ❤️
Believe me, I’ve received much worse than this. I didn’t take it personally :) I don’t mind people calling out that I’m wearing white l. It was all I had to wear that day.
