How One of NYC's Best Italian Chefs Makes Chicken Parmesan | Bon Appétit

[@ElbiAdajew]

I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)

[@StarshipTrooper2050]

@Elbi….So true…also, when the memories of her grandma started flowing she totally lightened up….

[@sashankkv]

The way she remembered her grandma so many times, thats adorable and tells that she is proud of her heritage and her grandmas influence in her cooking.

[@bill5657]

As a chef for over 45 years, i really appreciate her thorough dedication and precise instruction on her recipe...you never know everything!

[@jonathanpetrucelli7067]

I love the way she provided alternative ingredients and explained the results of it

[@Ivationproducts]

hey that's our dehydrater! Were honored to be in chef Angie Rito's kitchen!!

[@forthepeople1664]

Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.

[@brianhowes67]

At the <a href="#" class="seekto" data-time="406">6:46</a> mark, “I kinda like shtty parm too” is when I clicked the LIKE button! 😂

[@nickk8416]

I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.

[@CarnageDogg]

Ok

[@nitrozx8635]

Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google. If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.

[@danielleryan196]

They've watched too many cooking shows and think they are experts 😂

[@dabest4222]

my nit pick is chicken parm isn't authentically Italian

[@lincolnslagel1209]

@@dabest4222But she gave a disclaimer that it’s at her “Italian-American Red Sauce Joint”, she didn’t say that this is authentic Italian.

[@aknotpsu]

It's a leche frite

[@Ozzie-in-CT]

@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.

[@V5mGpYp]

A wonderful person and accomplished chef. The amount of seasonings in the breadcrumb dredge is a revelation to me ! A must try !

[@matthewdunne83]

She’s lovely! Would love more videos featuring her!

[@MrVidau]

Angie seems like the nicest most down to earth person. I love how charismatic she is. Perfect addition to the BA video library.

[@1chrisschmitt]

Thank you for revealing your recipe!

[@DiegoEsReal]

That “dry handle” move while breading the chicken was genius

[@caseyallen7172]

One my favorite dishes to cook. Glad to see I’m in the ballpark of what these guys are doing, but I picked up a few new tricks for sure. Great video!

[@rlb2444]

My mouth is watering and I can smell it. Fantastic presentation! Thank you.

[@thomasnolan5897]

There is a reason why she is as recognized as much as she is. She is the best. Of all the online and KZbin videos this chicken Parmesan recipe and technique is the best.

[@nyrehman2001]

I appreciate her love of the word "rustic"

[@peterm4486]

This is incredible…my wife already makes them great but we will ramp them up now! Definitely going to your place next time I’m in the City!

[@kurtkluge1686]

Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.

[@pabloastudillo6903]

Watching this at 11 PM- had dinner and I’m full… But dang I’m going to hit this tomorrow, cant wait

[@garynettles5919]

Really great video. The way you explain and show professional techniques. Great I will look for your book to thank you

[@Silverspy97]

Excellent video and thank you Chef for sharing your knowledge with us.

[@monermccarthy7198]

I love your step by step directions. The potato starch is genius

[@thomasr5121]

I grew my own San Marzanos this year, absolute delicious.

[@mrx1333]

This looks so delicious! I'm adding this to my recipe list!

[@joseph-ow1hf]

Fantastic. Can't wait to try. Kudos to the chef for the techniques and being very personable.

[@conigjo62]

I am watching this at 6am but now I want chicken Parm for breakfast

[@jakeog562]

I use EVOO and butter for the fry. I use the end of the bread that we usually throw away. I put it into a blender and season.

[@Hippityhop-13]

What kind of heathen throws away the ends of the bread AKA the captain’s hat? Unless you’re talking some store bought crappola bread then I get it

[@drums4b]

If I'm ever in NYC, I'm definitely going try to get reservations. Chicken Parmigiana is my absolute favorite dish next to Prime Rib and Shrimp Scampi.

[@leondarcy7367]

scampi is just Italian for shrimp

[@corgeousgeorge]

Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!

[@mvm932]

I worked in Italian restaurant and we added a little bit of nutmeg to the breadcrumbs to add just a tiny bit of taste. I used to make these and veal parms too. I used to pound 80 lbs of veal every Tues and Th.

[@RobSHoglund]

That looks amazing!!!

[@2darkdragon]

the food?

[@roberttainsh]

More please! She is a great teacher.

[@bfmishico]

there is top notch cooking insight shown here. thanks chef!

[@robertrico7598]

This lady is OG

[@CorekBleedingHollow]

The dry hand and wet hand part was funny.

[@JoAnnStrosnider-v5m]

I am going to get a flat mallet like she used. Mine is like a hammer with multiple ridges. Love her personality and her presentation.

[@henryfamularo2936]

I have two words for your cooking. "Marry me" It looks incredible.

[@robertallison9653]

Wow, this looks AMAZING!

[@russmoore6734]

Great personality. Wonderful dish.

[@ticogringo77]

That is one of the very best chicken parmesanos I have ever seen. I will try to make it as close to this recipe as possible and give some honest feedback. Thank you very much Chef Rito!

[@svonkie]

Great attitude, Chef. A real pleasure.

[@verep1653]

I am not much a fan of tomatoes, but, with this method they look rather tasty. This young lady sure loves her grandmother and colling great food.

[@toutlesag]

We live in California. The few people I know personally who have been to Don Angle in NYC all love their experiences ! 😊

[@Alex-ye1br]

Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends. Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.

[@grantsmith505]

​@@Alex-ye1br Why did you keep returning?

[@gregorythomas2674]

This is fabulous! Grazie insegnante!

[@longduckdong123]

Looks fabulous!

[@APAstronaut333]

I’m not going to kid you folks. Chef + Chicken Parmigiana + Best in NYC = Eye Watering Price

[@elliep6236]

Great instructional video & lots of new gourmet food items to look for. Love ck parm, looks delicious!

[@mariolombardi3864]

Great job, chef!

[@BrandonsLongRun]

Tomato powder!! What a tip

[@renaultphilippe1797]

She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯

[@garrydenny5405]

I'm going to try to make this recipe by following the video.

[@thejacquoranda]

I’m starving after watching that. Why did I watch it?!

[@375chicken]

this made me soo hungry

[@nickyang1143]

The flavours do diminish over thyme 😆

[@Ozzie-in-CT]

Yuck. Yuck. I do enjoy all the puns.

[@cwg73160]

Don’t ever say that again. Puns are the lowest form of humor.

[@marcuscicero9379]

OUTSTANDING!!!

[@bills1578]

Looks amazing, can't wait to try this out exactly the way she made it!!

[@stevehoogenakker9619]

One of the best videos I've seen

[@natywubet2175]

the defination of made with love

[@Laxusism]

Looks amazing!! Wow

[@userbosco]

This looks pretty next level. Never underestimate the power of Yardbird!

[@wendimooreart]

This looks amazing!

[@LastRequestBarbeque]

Great video - just made a great Chicken Parm this weekend - that tomato seasoning is new to me - will try that next time!

[@TBD491]

This person is lovely

[@ricardodelgado3706]

Everyone needs to check out Mike Colameco’s Real Food episode of GG’s And Dinner Table. The first segment is of Angie’s and Scott’s first restaurant Dinner Table in 2016.

[@chicagolc7022]

I haven’t made chicken parm in forever. It’s on my list!

[@rogerolsen19]

Thank you for sharing. Picked up a few new pointers for making chic parm.

[@vinylsurfer2155]

Not sure which would be cheaper, buying all the ingredients to make this or flying to NYC for dinner. 😅😅 Great video!

[@jacobgillispie1175]

Can we get a video of that shrimp parm at <a href="#" class="seekto" data-time="557">9:17</a>

[@josephlacorte-hv3kl]

Great recepie

[@lkylaurenkay]

Steven Jolton's Perfect Dish! Thanks Angie! A Perfect video!

[@retiredarchitect3462]

What a smart chef

[@hecklepig]

The dried tomato is really for the naturally occuring MSG in tomato that will enhance the flavors of the rest of the dish. People always talk umami but in this case it's literally the flavor enhancement of the MSG.

[@nsg4evr]

Those tomatoes are Italian stars✨

[@lyndaboca8111]

omg, that looks delish! Thank you Chef!

[@SpazzYSabS]

We make this weekly with a side of broccoli rab and baked potatoes and a salad. Buonissimo ❤️

[@andyd9126]

That's one clean kitchen

[@RosarioCaliColombia]

awesome recipe and presentation!

[@craigradow297]

I started using pounded chicken thighs for chicken parm and it’s great

[@elizabethmcleod246]

I’ll bet!

[@ryanlloyd4395]

That looks phenomenal. Great job.

[@jamesmaloney8191]

Literally perfection

[@EveryTimeIDavid]

This place is awesome. Cookbook is great too. Them and Her Name is Han are must tries in NYC imo.

[@numbersletters3886]

I have their cookbook, they are amazing!!!

[@occultustactical6138]

Love chicken parmigiana. This recipe is insane.

[@debbiezullo7056]

Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤

[@GMo-if2hz]

Definitely trying this recipe, and where can I find that can opener??

[@debbiezullo7056]

Beautiful♥️

[@dthunder5438]

If anyone wants to kick this up a notch try frying the chicken in a combination of olive oil and butter

[@colinvannurden3090]

Nice, looks great.

[@NoName-ge6wc]

i'm impressed. A plus.

[@JSS822]

Wow what a great professional.

[@NoreenHennig]

Def next NYC visit 🥳💃🏻

[@theresahernandez6923]

Excellent step by step ❤

[@jakeschroeder4874]

i like her style

[@angeloflores551]

This looks amazing! 🙌🏾

[@inFAMous1013fm]

I’m in love with chef Angie

[@dougmorris5625]

How long to fry chicken (each side) or what temperature should it be removed?

[@mnkycmnkydu]

Wow,, a chef that knows how to cook! And is nice too! Cheers, Angie.

[@tsminnal]

Instead of adding sugar, can you add a couple of long sliced carrots to remove the acidity. Of course, this varies on how long you plan to cook the sauce. Usually slow cook for an hour.