NEVER Make Chicken Parm This Way Again - Try This Old Italian Trick

📖 My cookbook: 100 Italian-American recipes and every trick from the channel → https://enzomarchetti.com The crust peels off the chicken in one soft sheet. The bottom is pale and greasy, the cheese is a rubbery cap, and the chicken inside is dry. All that breading, and it was gone before anybody sat down. The chicken is fine. The problem is where the wet things go. I am Enzo Marchetti. Thirty years at the stoves of Italian restaurants in New York and New Jersey. The very first plate I ever cooked on a line in America was a chicken parm, and it came back to the kitchen. The chef told me one sentence that night that I still hear every time I make it. In this video I count down ten tricks, and every one starts with exactly what to do. You will learn: How to cut and pound the chicken so it cooks before the crust burns The three plates, in order, and why the shake and the drip matter The cheese that goes into the breadcrumbs, not on top Ten minutes of doing nothing that keeps the crust from falling off The oil temperature, and how to check it without a thermometer Why paper towels ruin the bottom of a fried cutlet Which mozzarella melts and which one floods the crust Why the broiler beats a half hour in the oven And at number one, where the sauce goes. The opposite of what almost everybody does Plus the question: chicken parm on a plate, or on a roll? Two chicken breasts, one skillet, one baking dish. Everything here is home cooking. Tell me where you are cooking from tonight, and settle it for me: on a plate with spaghetti, or on a roll? #chickenparm #chickenparmesan #italiancooking #chickenrecipes #italianfood