Why Chicken Parmesan is the Gateway Into Cooking 

damn, started watching to know more about chicken parmesan and ended wanting to start a family

Everything I've cooked in this unit has come out great ru-vid.comUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB ! Everything tastes so good. Some of the recipes I've changed a little to improve the taste. For instance, for french fries which call for no oil, I spray them with olive oil and season them with salt and pepper. They come out great! It makes the best toast I have ever eaten. The recipe I use calls for lightly buttering both sides of the bread. It calls for cooking at 400 degrees for 5 minutes on one side and then 2 minutes on the other side. This time has a lot to do with the kind of bread you are using...so keep an eye on it. Also, the fans in this Ninja are a lot stronger than other air fryers. So lay a metal spoon or something on the bread to keep it from flying around. It's a little extra work to use your Ninja as a toaster but it is worth it!

I hope this beginner-meals is a series! I, like Sasha, would like five meals in my cooking arsenal!

You really helped me understand your thought process by going into detail. I cannot cook, so when I watch a cooking video I tend to get pretty lost. Most channels tend to just list the ingredients, the cooking methods, and call it a day. This video has really cleared up some of the questions I've had for a while.

There's one piece of advice for temperature control I wish I could have given my mom when she was shouting over her pancakes as a kid: You are allowed to lift the pan when it overshoots while you get your burners back under control.

As a beginner cook who loves your channel but is lost to a large degree, this is fantastic and exactly what I need! Please, please do more of these!

I would LOVE more of these beginner / easy meals series that are good for families/kids. Thank you for talking to your audiences with empathy and not assuming people know all that you do!

Watched this video over and over as I prepared my first real dinner according to your instructions, had to improvise a few things I didn’t have but overall, it came out BOMB! Seeing it all come together in the end was a thing of beauty. I’m definitely trying all your recipes later but feel like this was a great gateway cooking session into having some solid dishes in my back pocket.

One of the good tips for starting cooks would be: "learn how to handle raw meat". In here we can see raw meat resting on the same cooling rack as finished meat. This is very dangerous with poultry . Raw chicken meat can couse food poisoning. Campylobacteriosis is no joke. Don't use the same kitchen utensils for raw and cooked chicken. You might think its not a big danger, but a loot of poisoning cases from restaurants are caused by raw meat.

"I prefer a lot of garlic in my tomato sauce." * chops just two cloves of garlic *

I recently started cooking real meals for myself and chicken parm with pasta was the first dish I made! It turned out so much better than expected. I was impressed! Now I’m cooking a lot of new foods, enjoying the learning process, and getting to reap the rewards of my labor.

11:30 You gave the perfect advice here to newer home cooks. When I started I went slow and chased that "soft sizzle", adjusting the temperature constantly, trying to slow cook and never burn. Don't be afraid to slice a piece off on a serving plate, and put it back on to cook more if you don't like it. Every time made me more confident, but the beginning was careful.

I made a lot of chicken parm in the 1990s. It was one of the few “grown up dishes” I started with, along with chicken Kiev ❤️

Thumbs up for sharing your passion with your wife. It's the best feeling to introduce your loved ones to your passion, especially when it's out off their comfort zone and they had been relying on you for the task before. Cheers to the Green family, take care!

Honestly, you help so much, you're so in depth but on a personal level not like you're you're teacher but more like an expirenced friend, thanks mate.

I LOVE this video idea and how you did it with questions from your wife. Soooo right... things most cooks might not think about. I am definitely sharing this with the new cooks in my life and I really really hope you do a lot more like this. My most favorite tip which I have seen even my mother having issues with is ... " you can control the temp!" I do that a lot but my mom is one of those that legit follow things word for word no matter what.

Don't put your cooked chicken on the surface where you had your raw chicken! (even if it was breaded). Good video!

I love chicken parm! Also one of the first dishes I learned how to cook. I made enough to feed my entire extended family for my 10th birthday. The best gift I could have gotten was my parents letting me use their kitchen to make this amazing dish.

Great format dude, make more of these as the vast majority of people who watch your videos will be layman and beginners and amateurs. It's great fun watching people cook great stuff, it's even better when they explain and impart knowledge on things that skilled chefs take for granted

I really appreciate that you spent time explaining the 'why' behind the 'what'. Thank you!

Hey Mike, just started watching your channel and I’d like to say how much I enjoy your simple approach to (what I think is) complicated meals. I just tried this Chicken Parmesan tonight for my wife and I; I followed your recipe to the letter and it turned out perfect. I’ve never been able to fry chicken quite as well before, but I tried this new method of cooking the flattened chicken in a pan with a shallow level of olive oil, and it was perfectly crispy and delicious. My wife thought it was odd to pair the Chicken Parmesan with the broccoli, but we both loved it, and of course, it was healthier than pasta. Thank you for your clear and friendly approach to cooking delicious food. I’m trying your chicken teriyaki recipe tomorrow night!

Things I would do: since it’s chicken parm, I usually grate fresh parm with the breadcrumbs and i also grate some on top of the chicken, then i put the sauce and mozzarella

This is one of the first videos of yours that I watched, and since then I've watched a bunch of your other videos. This one was recommended again today, and watching it again since the first time, everything is clicking better now that I've watched a bunch of your other content. This channel is underrated.

I've been following you for years now and am never disappointed. Great video, awesome tutorial and tips!

a carbon steel pan might not be the greatest choice for tomato sauce, or acidic food in general, you had a pretty nice coating of seasoning there that was gone by the end of the video because of how the acid in the tomatoes reacts with the coating. No big deal, you can re-season it again, but using a stainless pan would save you the hassle.

Even though I've been cooking for years, I really got a great deal from your explanation of how to prepare chicken parm. In fact, you motivated me to prepare it for the family dinner tonight. Thanks!

Did this recipe for my family and they absolutely loved it! Thanks for the video!

I've been following you for a while now... Probably about a year. And i must say, you are by FAR my favorite food anything, EVER. My skills and flavors have improved SO much. You are doing an amazing job breaking things down into "digestible" pieces so i can use it anywhere and know what I'm trying to achieve. Not just 2dimentional recipes. Please keep up the great work and thanks again for what you bring to us home wannabe cooks. Congrats on the new baby.

Dude, thank you for this. I followed the directions and added a few things- namely adding a few spices to the breading, subbing red wine for the white and hitting the sauce with butter in the end- and it turned out absolutely spectacular. I’ve been looking to reignite my love for cooking for a while and this was both easy to follow and incredibly delicious. This is gonna be a favourite of mine for a while!!

The only small tip I could add....as someone who swears by using carbon steel pans. I'd make my chicken in a seasoned carbon steel pan, but I never cook acidic foods (such as tomato sauce) in it bc it removes the seasoning (which is what makes carbon steel THE best non stick pan you'll ever use) So I'd cook my tomato sauce in my All Clad stainless steel pan. I'm making my gf watch this. Great job

Life Saver! I started to watch your vids about 1 year ago. You inspired me to invest more time in cooking. now im actually decent homecook now, and cooking for family and friends. Its all because of you. thank you.

huge props to you teaching her & to her as well for wanting to learn!

This was awesome to break down the aspects of home cooking using your expertise alongside where many people start. As a beginner who's growing to love the art of cooking, thank you for the dedication to guide all of us on our home cooking journeys

I'd use tomato paste when sauteing the onions to give the sauce more depth and flavor. Great video, learned a lot!

I've heard you mention Miso for a while and I bit the bullet. So excited for my new pan and knife. I've learned a lot from you and your brother. I'm much more confident and can make yummy food with fresh ingredients. Thank you.

I have to tell you. I made this for my wife tonight after watching your video. Aside from a few newbie mistakes it turned out amazing and she loved it. Thank you so much! I've been watching your videos non-stop for the last few days and I cant wait to try each of the recipes you put out to us. Thanks again. : ) p.s we didn't have an oven tray to use for melting the cheese, soooooo after seeing your airfryer videos I decided to throw each one in there at 350 for 3 minutes and it melted the cheese PERFECTLY, and without overcooking the chicken. You're the best!

One tip that's missing is that while breading, keep one hand wet and the other hand dry.

What you did there is a classic argentinian dish called Milanesa de Pollo Napolitana. Its great and im very happy of seeing your interpretation of this dish.

Congrats on your growing family. That beautiful little girl is going to eat well!

Your videos are so helpful!!! I don’t know any other RU-vidr who’ll break things down like you do thank you for helping me feel confident about getting into the kitchen!

We always mix our exrabread ceumbs with the extra egg and flour and then fry it after the chicken. Its delicious and a favorite for our kitchen helper kids :)

Sasha asks: "Why is the recipe called 'Chicken Parmesan' when all we use is Mozzarella?" :)

I love the noise your oven's door makes when you open/close it

Your beginner videos really are the best. Thank you.

Love this video!! So curious what you’d suggest for the other “top 5 go-to meals for beginners”. Stir fry has to be in there, right?! 🙂

This was my first time cooking Parmesan chicken. With these instructions, it turned out very good - better even then most of my restaurant experiences. I ended up adding freshly grated Parmesan to the bread crumbs and I think it was a good choice. I used a cast iron pan that I unfortunately had a little too hot, so I ended up cooking the outside a little to fast, with the inside being a little undercooked (likely had my chicken a little too thick as well). I ended up using the standard oven setting at 400F for a few minutes to melt the cheese and finish cooking the chicken. Turned out great despite the mistakes! Thanks for the great cooking video.

just made this for my family and holy smokes did it come out amazing! thank you for all the cooking videos you create!

with my first apartment now , and my own kitchen , i am cooking so often i love it xD thanks for all the tipps , tricks and recepies

I've never actually had chicken parm (it isn't such a huge thing outside of America), so that initially drew me in just being curious for the recipe... However, I love how realistic you are by using the same pan, shallow fry instead of deep fry, and emphasising that it's fine to fiddle with the heat. I often feel detached from cooking videos because they've mise en place'd everything up to a little tubby for the perfect salt measurement.

You can also almost never go wrong with a cast iron skillet and they're very cheap and easy to clean

Absolutely loved this video!! Nice change up and a whole episode focused on one dish!

I think this was one of your best videos ever! Please make more like this one!

Tip: blanch your tomatoes (60-90 seconds in boiling water, then cool them in an ice bath) first to peel them easily so you're not getting mouthfuls of tomato peels once the rest of the tomato breaks down in your sauce.

10:29 why did I read that 10:49 hehehe I read it again Jeez my humour is bad

Just tried this recipe and blew my family away! Took a long time to prep but they enjoyed this so much.

The onion cutting technique is blowing my mind. 🤯 Loved this video. Definitely going to try this!

Looks good but did you add any " Parmesan cheese" or did I miss it?

I actually never even heard of chicken parm before, I was surprised learning it's a pretty common thing. Maybe it's just a regional trait, but I am always warry of mixing crispy fried things with a wet sauce. Getting things all soggy just isn't my jam. For Schnitzel and the like, I tend to just use a dipping sauce, if anything at all

Absolutely loving this channel since lockdown started, quality content, especially this video were beginners can follow along, keep it coming man ❤️

Wow, I'm usually so lost but here, everything was so clear and I feel confident trying it out! Nice, thank you

that is the most beautiful chicken parm i have ever seen in my life dangg

Looks amazing, I was just wondering why you used a dirty drying rack to set your cooked chicken back on? Shouldn't we be worried about salmonella poisoning?

You have a fantastic way of demonstrating cooking. Thank you for this one. Can't wait to try it out!

Beginner videos 😍😍 please more of these, I love your video Thank you for always being flexible with your tools & ingredients

10:35 Might want to rearrange the stuff hanging on your wall

I love your channel, and have picked up tonnes of tips which have elevated my cooking exponentially. However, I have one concern in this video (and this may be my own paranoia): Isn’t it risky from a hygiene perspective placing cooked chicken next to raw chicken? Especially placing just cooked chicken right where it was raw a few minutes prior? I was always taught to NEVER mix any raw/cooked meats, so I’d always have a separate area for raw and cooked meats, and use separate utensils for each. I don’t mean this as a criticism, I’d be really interested in your perspective on this.

Just made it today and man was it delicious so happy to have found your channel

Tried this last night and it was fantastic. Nicely crisp on the outside and very moist & juicy on the inside. Definitely worth doing again in the near future.

"Once your garlic is peeled, I'm gonna slice it." Sounds like an odd threat XD

I think you missed an opportunity to include your wife. We could have heard her ask the questions, seen her response to what you told her, and seen how the novice cook learns through your instructions. I think it would have been very entertaining.

Thank you Mike! Loved it!

More like this. I always enjoyed the videos you did where you did a deep dive into a single dish going over beginner tips (e.g. the pasta bowl one).

Holy fuck, you literally read me without even knowing me I saw my auntie make chicken parm once & it smelled great so I decided to make it. It’s the greatest dish I’ve ever made to this day & the first meal I made for my whole family as dinner. I’ve always kinda liked cooking but since I made chicken parm I’m a trillion times more interested & now I’m aspiring to become a Chef one day

Love that it says "Anus" on your wall lol😂

Wow!!! You are top notch!!!! I love your videos!!!! So easy to understand and your so calm I like that. Made this dish tonight and it was to die for!!!!! Thank you so much for taking the time to show us what you know. Your helping so many people!!!!

Great Job, Mrs. Pro Home Cooks!

Do you worry about stripping the seasoning on your skillet from the tomatoes?

Good, simple dishes that taste great and are reasonably healthy, even with the breading and frying. For truly new cooks, here are some tips that aren't in the video (he only has so much time) and will really help... When you cook down your onions and garlic, don't put in the garlic right away! That burns the garlic (as shown here). Instead, cook down the onions and add your garlic the last couple of minutes, watching it, until it's soft but not burnt. Burnt garlic equals a bitter taste. If you're using fresh tomatoes, make a concise and get the skins and seeds out, first. That makesfor better eating sauce. As soon as you smell the garlic in the air, it's done! If you peel the hard layer off of your broccoli stalk, it's actually eddible all the way down... And quite good! Most people, for some reason, don't know this. Five seconds... That's the most you should be able to hold your hand over a *really hot* pan (about 1"-1.5" above cooking surface) for frying and searing, like cooking a steak. For thisdish, medium-high, aboutten seconds. If you can go longer than that, wait a minute and try again. It's a scientific fact (just ask Alton Brown) that if you place your frozen food in a bowl under *running, cold water* (doesn't have to be running too fast) that is the fastest way to the your food. Faster than warm, hot or standing cold water... Standing cold (out of faucet) is the next fastest! Things you didn't know, huh!?

Great video!! Definitely adding this to my recipe mix..thanks

Love the side by side at the end!👍🏾

Even though the chicken is breaded it is raw. Putting the cooked chicken on the same rack is a no no.

2:00 yeah thats a big no no. do not defrost chicken on the top shelf of your fridge. try to minimize cross contamination, place it on the bottom shelf.

Thank you for these videos!!! As a full grown adult that never learned how to cook.... I really appreciate all these videos

Love your recipe/ cooking tutorials, keep up the good work.

Cooked cutlets going right back on the raw cutlet racks just feels like a bad idea...

chimken pamr

Loved the recipe,will try today,and Congratulations on the new arrival!!!👌🏾😉🙌🏾💯💯💯👏🏾🙋🏾

So I have to tell you, I made this tonight and it was awesome. Who knew making tomato sauce from scratch was so easy? Thanks for all of your tips and questions from Sasha. Great beginner recipe!

He really put the cooked chicken on the raw chicken rack 12:40

Came for chicken Parmesan, got chicken mozzarella or did i just completely missed the Parmesan adding? :) I'm doing this later this week so just mix the Parmesan with crumbs?

I really like the questions and answer format. Funny to see how you donsome things by instinct, never even thinking about why. Like crabcking up the temp with the tomatoes. Never been consious about it being cause of the watercontent. Thanks for years of solid content my guy 👌

I consider myself an intermediate to fairly experienced cook. However this video taught me some techniques I hasn't used before. Followed the video almost exactly and very happy with the end result. Thanks

So we’re just not going to talk about the backsplash profanity? Got it. 😂

Parmesan and Mozzarella are two very different kind of cheeses! And I did a double take you call it Chicken Parmesan but use Mozzarella???? Care to explain this?

Misen is amazing. I never imagined I could enjoy their level of quality. I've bought several pieces. The carbon steel is my go-to pan now.

Thanks man.....I'm a bit of a novice, and this was very helpful....appreciate it

Am I just silly? Where is the Parmezan? This is chicken mozzarella

You put the cooked chicken back where the raw chicken was sitting.

This was fabulous!!

Hi thanks for this recipe. Making it now Appreciate the inspiration!