Making chicken Parmesan

TurtleCat
TurtleCat

Making chicken Parmesan

Attached: CB45E29C-6AAA-402E-B7A4-45011B037AC2.jpg (1.99 MB, 4032x3024)

AwesomeTucker
AwesomeTucker

Is that a question, statement, huh?

Attached: baguette.webm (350 KB, 480x480)

BunnyJinx
BunnyJinx

is bread a train or is train a bread

GoogleCat
GoogleCat

huh?-poster confirmed for being a retarded foamer
why am i not surprised.

farquit
farquit

looking good so far OP. that's a thick breast or it looks to be. that you butterflied? what cheese you gonna burn on top? put some color on that cheese OP?!!!

5mileys
5mileys

this made me laugh entirely too hard

askme
askme

I literally tried my hardest, hope the photo doesn’t flip again

Attached: DA208E26-70E6-4F58-91D7-3EFEBB524B58.jpg (1.95 MB, 4032x3024)

likme
likme

clean your peas.

Gigastrength
Gigastrength

Looks yummy. Spaghetti looks uninspired but the chicken looks good.
Also your phone stores rotation position in the EXIF data, which Veeky Forums automatically strips out now. So if your phone is turned when you take the picture, it'll upload rotated.

Sharpcharm
Sharpcharm

It was butterflied and hammered. It’s pretty damn good. This is my first time ever cooking this. Next time I’ll turn the broiler on to get color on cheese

Attached: image.jpg (1.89 MB, 4032x3024)

RavySnake
RavySnake

Thanks

eGremlin
eGremlin

Which do you think is better chicken parm or veal parm? Breadcrumbs or panko? What kind of cheese? Do you put oregano or parsley in the breadcrumbs? Fry in butter and olive oil or just olive oil? Do you like the parm to stay crispy, or do you bake it in the sauce after frying so the breading meat or veg and cheese meld and become cassorole-like, like an Italian eggplant parm?

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StrangeWizard
StrangeWizard

You burnt your butter, dude.

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Stupidasole
Stupidasole

Looks really good. I would try baking the chicken in a pan with some sauce next time, not just sauce on top. Peas look a little overcooked too.

Fried_Sushi
Fried_Sushi

I used only olive oil, should I have added butter? I have unsalted butter too, dammit. I’ll try that next time

Booteefool
Booteefool

yeah that cheese looks not good to say the least. what kind of cheese did you use?
when I make chicken parm. I like to use a three cheese blend. well four, Romano, pecarino, Parmesan, and add mozzarella. also I love a pink sauce instead of straight red sauce so I add half alfredo half red sauce and mix it up before putting it under the cheese and on the noodles
I would still eat it and love what you made OP

Spamalot
Spamalot

Yea I over cooked the peas a bit. I baked it in a pan, just wanted the crust to stay crispy

girlDog
girlDog

trainbread didn't end up in a soup station
missed opportunity desu

cum2soon
cum2soon

drowning in sauce that you didn't properly cook onto the spaghetti

cheese looks like plastic

shit bread

peas look undercooked

slot of shit/10

Bidwell
Bidwell

Chicken or veal?
Chicken. I'm not a huge fan of veal
Breadcrumbs or panko
Breadcrumbs
Oregano or parsley
Oregano
Butter or Olive oil
Both
Crispy or Casserole like
Crispy, fuck that mushy shit.

Techpill
Techpill

;(

ZeroReborn
ZeroReborn

The oil looks like browned butter with flecks of char in it. Maybe your heat is too high. I'd filet the chicken in half to make it thinner and lower the heat slightly maybe. You could use a chunk of butter in there, but it's just for flavor/ so whatever your flavor preference.

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PurpleCharger
PurpleCharger

cheese looks like plastic
it seriously does! just tell us the cheese you used so we don't make that mistake OP. it's the least you can do
why the fuck after ten pm I gotta start answering captcha bull shit fuck this shit?

Dreamworx
Dreamworx

Chicken or veal?
I like the veal.
Breadcrumbs or panko
Panko
Oregano or parsley
A little oregano + fresh parsley
Butter or Olive oil
Both.
Crispy or Casserole like
Crispy, fuck that mushy shit.
That's what I say.

Attached: giphy-(5).gif (1011 KB, 500x240)

Need_TLC
Need_TLC

looks pretty tasty *licks lips*
mind if i have a bite *winks*
don't show that shit to peyton

Booteefool
Booteefool

I'm sure it was amazing. I'm just an Italian snob from New Jersey.

takes2long
takes2long

I think it’s just the breadcrumbs that fell off the breading

w8t4u
w8t4u

How bout burrata cheese. Mario Batali uses burrata cheese and marinara over a chicken fried milanese style.

likme
likme

I used block mozzarella.... sry. Next time I’ll buy the real thing. Like I said it’s the first time I’ve tried this. I watched a couple YouTube vids. Next time I’ll splurge and buy the real deal. Thanks for the tips guys. Next time I cook this I’ll post.

ZeroReborn
ZeroReborn

looks great, kind of a huge portion and I'm skeptical of the beverage choice but otherwise gr9

whereismyname
whereismyname

Congrats, user. You made a shit Italian-American dish. Set your sights a little higher next time.

Dreamworx
Dreamworx

It was better than most of the shit I’ve been eating lately desu senpai.

Need_TLC
Need_TLC

On second thought I think the portion size looks huge because the flipped picture is messing with my eyes

farquit
farquit

mozzarella is mozzarella, I've just never seen that plastic look with it. I would still eat it and love it. it's just the first question I asked. no need to be sorry

massdebater
massdebater

I’m sure the stuff I got is bottom of the barrel. I’m gonna buy the stuff that’s rounded in a ball or whatever next time.

Firespawn
Firespawn

I should try veal again. Now that I think of it the first and last time I had veal was when I ate veal oscar last year.

w8t4u
w8t4u

the thing with mozz is it usually melts nice. thats about the only quality it has. thats why I like to add it to a three cheese blend. it doesn't have a whole lot of flavor. I'd just use that block or preshredded added to some parm blend. usually block cheese is better than preshredded though.
you didn't broil it so that may be the reason it looks the way it does in your pic. chicken parm is one of my faves on a sandwich, by itself or with noodles.

Carnalpleasure
Carnalpleasure

I hope you do post your next chicken parm user. I bet it'll be really tasty and look even better. Thanks for the good OC.

Attached: 1518966231739.jpg (1.01 MB, 5054x3370)

FastChef
FastChef

Thanks f.am.

farquit
farquit

Dry the breading more with a paper towel out of the pan if you're photographing. Peas with chicken parm? Really? I'd suggest more parmesan cheese. The spaghetti looks depressing. I suggest rolling them into tubes, like Gordon Ramsay does in his parmesan tutorial. That better not be pre-made sauce... Also, get some fresh parsley and garnish with that. And grate a little parmesan on the spaghetti. The contrast those provide will make all the difference in presentation. I'd personally have more sauce on the chicken, too.

Evilember
Evilember

Chicken or Veal
Veal. I'm a sucker for veal.
Breadcrumbs or Panko?
Breadcrumbs
What kind of cheese
High quality parmesan in the breadcrumbs, grated somewhat coarsely. High quality mozerella on top, with a little parmesan grated over top
Do you put oregano or parsley in the breadcrumbs
I'm not the biggest fan of oregano with Italian dishes, DESU. If I use it, I use it lightly.
butter and olive oil or just olive oil
My palette can't notice a difference. Olive oil.
crispy, or casserole
Crispy. Nigga wtf all about texture juxtaposition

JunkTop
JunkTop

I sautéed minced onions and garlic in some olive oil, then added crushed tomatoes. Reduced a bit then added salt pepper, oregano and basil.

MPmaster
MPmaster

Go somewhere with a real italian family running it, with a father of the restaurant who takes pride in his kitchen. You will NOT be disappointed in the veal at a place like that.

tfw the place down the street from me stopped serving veal because we're a small town and the owner couldn't justify to himself constantly buying veal that he had to throw out if people happened to not buy it

Veal is such an awesome flavor experience. It's hard to describe how different it is from normal beef.

farquit
farquit

I was just hoping you weren't using jarred stuff. Almost looked like it. I haven't made tomato sauce in forever, but there's something major missing here. Let me think.

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