How To Make The Best Chicken Parmigiana (Chicken Parmesan)

[@SipandFeast]

Watch the whole parmigiana series! kzbin.info/aero/PL0QyikC1o6v1NR387m23_mU4rbLn837Oz

[@Mr1BLAST]

My wife breads the chicken exactly the way you do but instead of using bread crumbs she breads the chicken with Parmigiana Romano and uses salted butter to fry the cutlets in...AMAZING OMG, the crunchies are amazing. I pick at the pan when she is done. However, she likes to have the chicken swimming in sauce. I prefer to have the chicken crisp and with this recipe you just shared on how to not throw your cutlets into the swimming pool...she will now have Kick Ass chicken Parm. Hers was great before, now with the info you have shared, hers with be over the top AMAZING! Oh, and I am using your Sunday Gravy recipe that EVERYONE has fallen in love with, as the sauce for the chicken parm. I cannot thank you enough. Please let me know how I can support your efforts further. Sincerely, Anthony

[@Mr1BLAST]

*Parmigiana Reggiano...not Romano...LOL

[@SipandFeast]

Thanks man! I'm sure it's amazing frying those cutlets in butter. I go back and forth. Sometimes I make it swim, sometimes not. For a chicken parm hero I put on a lot of sauce but typically not so much for the way I served it in this video. I'm glad you're enjoying the Sunday gravy too. The best way to support me is just to like and share these videos with anyone who's into this type of food. If you want to support me monetarily I have a Patreon membership. But really the best help is just to share these videos. Thanks again!

[@barbaragreene7500]

Your wife and daughter could be twins! Beautiful.

[@MidwestGirl]

I love all the extra tips and information you share. You're not just teaching us how to make this recipe, you're teaching us how to cook.

[@SipandFeast]

Thank you very much! I'm glad you're liking the content and I appreciate your support.

[@PhantomSavage]

This has quickly become one of my favorite food channels. Each video just oozes with experience and professionalism while also being very relaxed, chilled out, and extremely lenient to casual cooks with the recipes and how to approach them, which honestly gives a very... Italian Bob Ross kind of energy. Fantastic content.

[@SipandFeast]

Lol I love the Bob Ross description. I'll take it.

[@JJ-ch4rm]

Hey James, I just wanted to thank you so much for this recipe. I’m 18 and have been suffering from depression for several years and recently it has gotten a lot worse. My close friend recommended trying out cooking since it helped out alot with her depression and burnout, so after a month of just scrolling through your videos I decided to try this one out. It turned out absolutely amazing, and it helped me gain so much more confidence and just be happy that a successfully did something. Thank you so so much.

[@MirrorDomains]

I dig how you get right into it, no fluff before hand!

[@SipandFeast]

Thanks for the feedback.

[@944gemma]

Totally agree

[@user-co5dy9ed5z]

your recipes are simple, straightforward and absolutely delicious. one of the best italian cooking channels on youtube for sure

[@SipandFeast]

Thank you so much!

[@brianblase5573]

KZbin's algorithm delivered pure gold to me. Love these videos! Your unpretentious nature and 'do whatever YOU want' mantra is such a joy to watch. You cook like a person who invites us into your home and not a typical 'celebrity chef'. Seems like it would be fun to hang with you guys and drink some wine while enjoying one of these meals! Such a fun family man! I'm always cooking with my kids too, and it's the best parts of the day.

[@SipandFeast]

Thank you! Glad you're enjoying them. And I agree that making food for the family is one of the best things one can do.

[@evankearney4865]

This channel is amazing, I've been doing this for years identically, and seeing you do it 100% the same makes my heart smile. Everyone, that part where he said you can also mix in cheese into the breadcrumbs, definitely do that, guaranteed first class trip to flavortown lmao. Much love from a fellow New Yorker.

[@SipandFeast]

Thanks so much!

[@themontistorytelling5422]

Great video. I love when the family comes in. They just make it feel so authentic and down-home. Can't wait to elevate my parm game for my family.

[@SipandFeast]

Thanks! I try to get them involved as much as possible. Hope you make a great one for your family!

[@retroguy9494]

Yea but the son didn't come down. Perhaps he thought it wasn't going to be any good! LOL

[@charlie70605]

I know why your sin wasn't there...He would have hoovered it all up. I think this channel is one of my favorites. Thanks for your work.

[@johannesleyman2628]

Hi Jim, Johannes from Sweden chiming in again. I haven't made this one yet, but I will. Your channel and site is a joy to follow. No dogmatic do's or don'ts, just common sense advices based on knowledge, but also that authentic stuff is not always readily available (unless one lives in the NY metropolitan area). "If you can't find Guanciale, use Pancetta", and so on. Historically, some recipes have their origins in the lack of any particular ingredient, right? Like fried breadcrumbs in Sicilian recipes because parmesan was too expensive, but the method made it something of its own. Anyways: Your enthusiasm is highly contagious, and so well needed too in these difficult times. Thank you so much, and keep it up!

[@SipandFeast]

Thank you man! My cooking videos are more suggestions on what to do, instead of exact measurements or my way is the only way mentality lol. You know your stuff! Breadcrumbs were often used as a cheap way to replace expensive cheese. Toasted seasoned breadcrumbs make a great topping on various pasta dishes. I really appreciate the support!

[@louisburley1597]

I love that the family gets involved. This channel needs more subs and views.

[@МутныйЗаяц]

This has quickly become one of my favorite food channels. Each video just oozes with experience and professionalism while also being very relaxed, chilled out, and extremely lenient to casual cooks with the recipes and how to approach them, which honestly gives a very... Italian Bob Ross kind of energy.

[@SipandFeast]

Thanks so much, really appreciate this comment.

[@KoniB.]

I don't waste time trying to teach my four daughters how to cook really great Italian. I make them watch Sip and Feast. I copy the recipes, they watch and learn that it is okay to change things up, that free thinking is good, and mistakes are not optional. They just are and it's OKAY! Thanks for quality teaching and humour. Humour sets these compilations apart. Especially that crack up master, James.

[@kristinamurphy4847]

Thank you for this video! I made this tonight for my family and they all loved it. I've never made successful chicken parm before. The breading falls off or the fry is uneven. This was perfect!

[@Arauge1981]

Recently found your channel and have been working my way through the videos. I don't know that I've ever felt more like I was just hanging out in someone's kitchen while they cook. You make everything very approachable for a home cook, and it all looks so good. Plus you have a zucchini playlist! One of my favorite ingredients that I don't think gets the credit it deserves.

[@SipandFeast]

Thanks for the kind words. Hope you enjoy the zucchini recipes.

[@josephnardone1250]

A trick I learned many years ago to re-use oil is to get a potato or more and scrub them clean -- no need to peel. Cut them into thick slices and put them into the frying pan and cook until very crisp. As they're cooking, the oil will clear before your eyes. Remove the potatoes and discard. The should be clean for re-use.

[@jessemartinez9279]

Thank you my friend. I love chicken parm. It’s one of my favorites. Also i appreciate all your tips and advice, for those like myself who aren’t professional cooks or chefs but I love cooking!

[@SipandFeast]

Thanks very much!

[@archiegould3233]

Family is the best critic. Thank you

[@SipandFeast]

Couldn't agree more!

[@jimbrown-is5fo]

Thanks for sharing. I made it tonight for dinner. Came out looking and tasting great. Easy to follow video and directions. Appreciate the tips and your skills.

[@SipandFeast]

Thank you! Glad you enjoyed it!

[@laurensmidansky7619]

Thank you for making chicken parm so easy!! What a blessing!

[@tomprice7885]

Just taking a moment to thank you for your wonderful channel. My love to you and your family.

[@AnOutgoingIntrovert]

This channel is awesome. I like cooking homemade Italian at home. The meals taste better when you infuse your passion and cook for those you love.

[@tjmcguire9417]

What you do is wonderfully good. Thank you. Bringing in your family to taste is genius.

[@mharrisona]

favorite family food channel!

[@Cristina-px3vy]

Thanks! One of my favorites, great addition to add grated cheese as a final touch. Great recipes as always!

[@SipandFeast]

Thank you! Appreciate you watching and commenting!

[@vincentcillo4370]

Hello, awesome chicken Parm videos!!! Where did you buy that stainless steel pan? , I bought a stove like yours. (Please Reply?) Thx 😊 Keep up the good work!!!!

[@coffeewithelias9438]

Definitely one of the most underrated food channels on KZbin. Can't wait to try this tomorrow.

[@SipandFeast]

Thanks so much!

[@richardciavarella330]

Great as always . I make this dish almost every week with my left over sauce from Sunday just love it but yours looks better.

[@SipandFeast]

Thanks Richard! There are so many ways to make this great. Sometimes I use a lot of sauce on the bottom of the pan, sometimes like in this video, I don't. I often use leftover Sunday sauce as well. That gives it a very different but wonderful flavor too!

[@wendywalters4930]

You have become my favorite food channel. I like the way you explain what and why your are using a certain ingredient or using a technique. Can’t wait to try my hand at chicken parmigiana

[@tonics7121]

Really love you backed the camera off a little so no ducking head. Your cooking is so very normal and full of flavor. Thanks.

[@johnroberts9823]

I actually just made this following your directions/recipe - and it turned out fantastic! I finally found a way to make the chicken crispy thanks to you - so thank you! Everybody loved my chicken parm!

[@dh7139]

Your content is so good!!! Thank you 🙏🏼

[@SipandFeast]

Thanks a ton!

[@nataliagarcia3808]

I made this chicken yesterday and my daughter and boyfriend rated it a solid 10 also super easy and quick to make. I want to try the other one with vodka but we were pretty satisfied with this one. I'm so happy I found your channel, you are a phenomenal chef. Congratulations on your achievement so far, you will have a ton of subscribers pretty soon...

[@SipandFeast]

Glad everyone enjoyed it. Thanks for liking the channel!

[@tonynocito174]

I grew up on LI and miss the food so very much since I have moved away. Your channel brings me home. I'm looking forward to that chicken roll episode if you could get it out. Another thought for an episode, while maybe not in your area, a good recipe for making NY Italian hero rolls and Italian bread from the bakery. I cannot get them outsode of NY at all.

[@SipandFeast]

I have that chicken roll footage just sitting with messed up audio. I probably need to refilm. I want to release a video on NY-style Italian bread and hero rolls, but my testing so far isn't worth a video. I think it's pretty hard considering no one and I mean no one has a video on making them the right way.

[@tommclarty17]

Straight and to the point. Love this channel.

[@SipandFeast]

Thank you!

[@Jhardage62]

Heading into the kitchen right now to get going. Cutlets are cut and mashed, sauce is ready, cooking drink has been poured. Glad I found the channel and became a "producer".

[@SipandFeast]

I'm glad you're here and really appreciate the support! Hope you enjoyed the meal.

[@jodybaker706]

Another homerun. Great video. Keep em coming. Jody from Miami sends

[@SipandFeast]

Thanks so much! I have plenty more videos planned. I don't think I'll ever run out of ideas.

[@karenteeters9039]

NICE seeing the family involved. :-))) BRAVISIMO!!!

[@pball1331]

I have fell in love with cooking Italian food because of this channel.

[@SipandFeast]

That's great to hear!

[@sandrahazeltine8720]

You make me feel like I could actually cook these dishes. Thanks for all of your videos and making my mouth water every time!

[@SipandFeast]

I'm so happy to hear that, thanks for the comment!

[@staciesabatino3817]

I have everything and this is going to be dinner. I really love this channel it reminds me of all the foods I love and I check in for the recipe because I tend to just start making whatever it is and end up forgetting something. When you go over all the ingredients sometimes I'll take a picture and then head to the store. It's very helpful also your lovely taste testers are helpful as well.Thank You

[@gscott32]

Greetings! I thoroughly enjoy your videos, keep them coming! I appreciate your culinary commentary like the ones on dry basil and frying in different oils. It helps someone like me who is "rediscovering the kitchen" to better understand cooking options. Funny how one ingredient can alter a delicious dish. At least my mom's "love" of dry basil allowed me to discover garlic and oregano! Thanks again and be well.

[@union310]

Very nice, and great to see the family all taking part.

[@SipandFeast]

Thanks very much!

[@bobgold57]

Your videos are helping me so much. I come from a family with great Italian cooking, grandmom style. I don't know if I'll ever get close to that--probably not--but these recipe videos work really well. Very practical and delicious.

[@SipandFeast]

Thank you very much!

[@killroy1367]

I watched the whole series! Fantastic and delicious! Thank you!

[@SipandFeast]

Thanks a ton!

[@jeffguarino4120]

Delicious! First time frying anything. I made my favorite sauce to simplify the cook. A few execution issues on my part but the family loved it. Thank you!

[@shoelesshobo7744]

I know this is an older video but like man it's cool seeing the entire fam enjoying the meal. Really wholesome,

[@SipandFeast]

Thank you! It's hard to get us all together when making videos with school/sports/etc.

[@philemon8597]

Thank you I am making it tonight...Thanks for sharing 👍❤

[@hkalsa7200]

Yeah, eyerolling at myself for not thinking of using a sided pan for breadcrumbs until I saw this 🤣 Great parm recipe, love it, thank you!

[@SipandFeast]

Thanks! Another nice idea is to take a big piece of foil and make your own pan. Appreciate you watching!

[@jasandper]

Great family. great food. Thanks for Sharing

[@frozenfalcon253]

I'm so glad KZbin recommended this channel to me.

[@SipandFeast]

I'm glad you're here.

[@deborahnay8736]

I just love this show!

[@deebee4850]

I think the amount of mozzarella you put on there is PERFECT. That’s exactly the way I like mine. Great video, as always.

[@SipandFeast]

Thanks! I'll put more mozzarella or sauce on if someone asks, but for this video I kept it all the same to get a nice pic lol.

[@margaretmason6166]

I really love these videos! I've learned so much from you and look forward to more recipes. Thanks, Jim!

[@howardgarrett7865]

Made this today and it was excellent My whole family loved it I cooked up some linguine to go with it and made the sauce from your 15 minute sauce recipe When I was a kid I would go to my best friends house They were Italian and his mother was an awesome cook Today when I made this the smell reminded me of going into their house It always smelled so good Brought back memories for sure

[@SipandFeast]

Glad it was a hit and that the recipes are bringing you back!

[@otas9398]

i add one more station to my breading stations - milk. marinade the cutlets in some seasoned milk. its step 1 in the 4 step coating station. i always fry in EVOO and butter.

[@davidhightower2921]

Great video. Can't wait to try this recipe. Footnote, when using a simple batter ( not using bread crumbs) don't salt the meat before frying. You'll have way better luck with your batter sticking to the meat.

[@SipandFeast]

Thanks for the tip and I'm glad you like the video!

[@meganl.5650]

I could sit all day and watch you cook, recipe after recipe..... Okay maybe some days I do. 😂 Yours is definitely my favorite food channnel. I can never scroll past the man in the plaid shirt without stopping. Thank you for the delicious meals and your added tips.

[@geoffcrisp7225]

Jim, I love your video's and your presenting style, the recjpes are the best.

[@mattweaver2283]

For me, it's not chicken parm unless you put parmesan in with the bread crumbs. I'm glad you added that option in the video. It really does make a difference.

[@DanAronson_PartyRecon]

Sorry, but time for a bit of unsolicited fanboying. I made this recipe a few days ago. It was amazing. And today I followed your advice and made a leftover cutlet into a sub. So good! But here's the bonus. It was the first time I had ever fired anything at home. So, between the olive oil lecture, olive oil vs. canola notes, and how to drop the cutlet into the frier without splashing hot oil everywhere, I was fully prepared. As others have noted here, those are the kind of tips that you just don't get on most cooking channels, so thank you so much for that. Plus, I feel like you're really talking to me (vs. lecturing). And then we get to meet your family? It’s like we were hanging out in your kitchen, having a beer, and cooking - just like the Sicilian family I married into. Anyway, I've become not just a fan, but a Patreon too. Can’t wait to tackle another one of your dishes. Thanks Jim!

[@sg1770]

Your wife and daughter look so much alike. Both very beautiful. Thank for sharing your recipes

[@braydonhanson]

Thanks Chef Edward Norton! Amazing recipe that even I didn’t screw up and family loved it. Thanks for the relaxed and relatable approach.

[@siv6292]

Since I subscribed to your channel, been habit of mine to backtrack all of your content and man I was so amaze how good all your dishes are. You deserve more subs, but eventually you'll get there. Thank you so much sir! Happy New Year to the Fam as well!

[@gunlover94]

This channel is gold, I see you having 200k subs by new years

[@SipandFeast]

That would be amazing. Thanks very much for liking the channel!

[@peyafh5780]

Watching your videos from start till the very end, no regret. Keep up with the good work.

[@SipandFeast]

Thanks so much!

[@thooks1234]

As someone who grew up in south Alabama that loves this "southern Italian", thank you for this channel. I've dabbled in making some pasta dishes with cheated-up jar sauce, but have always wanted to know how the real NY Italians do it. All the folks do that move to Atlanta from NY/NJ is bring luggage down here, buy a house in a subdivision that looks like all the rest and then they go eat at Olive Garden.

[@SipandFeast]

Lol. I think a few do move to your neck of the woods and open up pizzerias or bagel shops though. Thanks for liking the channel!

[@alanbeamer9513]

Another great and easy dish!!

[@financialadvisor1000]

do you have a video on how you store the extra cutlets? If I make a bunch, can I freeze them? Love the series, its like taking a masters class on italian home cooking...keep up the good work!!!

[@SipandFeast]

I freeze cutlets often. You won't have the crispiness of a fresh fried cutlet, but they work well for chicken parm, or sandwiches. Thanks for liking the videos!

[@donaldeason89]

Man I love your recipes and the videos are great easy to follow and contain all the pertinent details. I look forward to the videos every week. I use your meat sauce recipe alot and I an gonna try your pizzas when done remodeling the outside of our house and have more time to cook. Keep up the great work.

[@SipandFeast]

Thanks man! Really appreciate the feedback. Looking forward to hearing how the pizzas turn out!

[@stevenboone3867]

Back round music is 🔥.

[@ocben2184]

Love how nonchalant but professional you are, a lot of times you’re like “use this much garlic, but if you like garlic use a lot more fuck it”

[@TheLazarusSinChannel]

I am hooked. These videos are masterclass. They will up your game.🤘

[@SipandFeast]

I very much appreciate it.

[@popgunandy]

A carrot is a nice substitute for the sugar...it will add a little sweetness, like sugar, but also pull out the bitterness. Cut it into big chunks you can remove...it has sucked up all the bitterness in the sauce.

[@MariVictorius]

If you grow your own basil and have an abundance of it, try dehydrating it. The leaves stay whole so I would assume it’s better than the crushed leaves from the grocery store that are who knows how old. See if you like it. Good god that sandwich looks amazing! ❤

[@arayner87]

I have been looking for a nice parm recipe. Great video your food looks amazing. I can't wait to cook it for my family

[@SipandFeast]

Thank you! Hope you enjoy it and would love to hear how it turns out.

[@ten3381]

I made this dish last night and my sister said it was the best chicken parmigiana she has ever had! Don't know if you'll see this comment, but if you do, I'd appreciate your advice. I prepared the cutlets ahead of time so when I put sauce & cheese on them they were room temperature. The problem is they didn't spend enough time in the oven to warm up. What can I do different next time if I want to continue to use pre-cooked cutlets?

[@greglane3473]

Great video! Thanks for posting… need to make this tonight!!!

[@SipandFeast]

Thanks and I hope you enjoyed it!

[@dwaynesgirl6117]

I’m finally getting around to making this on Wednesday. TY for your recipes. Hope you get to 100,000 subscribers soon💯

[@SipandFeast]

Thanks and I hope you enjoy it!

[@rally618]

that looks SOOOO Good !!!!!!!!

[@rickross199]

Your kiddos when they grow up are going to have some very happy well fed spouses 🤗

[@SipandFeast]

I sure hope so.

[@GolDreadLocks]

My mouth is watering! Thank you for this! A quick question, do you have a fresh pasta video, for fettucine alfredo, spaghetti, etc..?

[@SipandFeast]

I have no fresh pasta videos yet, but I will make a few at some point. I only make fresh pasta occasionally and really the only place I think it shines is when making ravioli or tortellini.

[@GolDreadLocks]

@@SipandFeast Thanks, I will be waiting patiently, anticipating, watching for your pasta videos!! 👍 👌

[@truthfulandblunt9281]

I've been cooking chicken parm for wow at least 36 years I'm only 1 year from 60. Anyhow to each his own however I nake mine in a huge pan with huge chicken breasts breaded fried etc and lots of sauce with mozzarella on the whole entire top covering the whole top of the deep pan that I bake it in. Never any complaints through the years. Family friends boyfriends neighbors etc. Anyway I learned that from years ago my friend Frank who owns a very exclusive Italian restaurant in the area

[@docdrone890]

Looks so delicous, thank you

[@patressakearns4290]

Making this good-looking meal right now. Happy New Year!

[@SipandFeast]

Hope you enjoyed it. Happy New Year!

[@patriciahogg5763]

Thanks!!! Looks delish!!

[@tedlicciardello7673]

I love watching your videos. This one made me soooo hungry and craving for chicken parm. You're the best!

[@SipandFeast]

Thanks so much!

[@richardfabrizio8998]

Love chicken parm and your version is perfect. I like all your tips. Thanks

[@SipandFeast]

Thanks so much! I'm always unsure how much info to include, but felt like some of these tips were important.

[@alwaysjale]

I forgot to report back; I made this dish Monday (I used boneless, skinless thighs because that what I had on hand) but omg it was sooooo good. TFS 🥰

[@SipandFeast]

So happy you liked it!

[@leelee4217]

Being Siciliano is Wonderful.

[@jules8262]

Tip from me, instead of plastic wrap, stick the cut of meat inside a gallon freezer bag. Works great and last longer.

[@KipBurbank1]

Did it, was excellent. Used my butane stove as well. Just a terrific way to go. I want to make it again.

[@paulsiriwilson9636]

Daughter makes a rare cameo!

[@thespankdmonkey]

Saved this video to my recipe list. Really look forward to trying it out and thank you so much for the video! Love the idea of a chicken parm sub!

[@SipandFeast]

Thank you! Here is a video where I made a chicken parm sub and a chicken cutlet hero: kzbin.info/www/bejne/hGnJZZyvoNGed9k

[@mattyslicks]

This man is performing such a service. Let's all like and subscribe.

[@SipandFeast]

Thanks for liking and supporting the channel!

[@944gemma]

I need a towel on my lap and a bib under my chin when I watch Jim cook.

[@IBenZik]

Thank you with the sugar comment @1:00. To me canola oil when it gets hot smells like fish. I like the olive oil idea. Would peanut oil work? I watch your videos and just start salivating. Thanks.

[@SipandFeast]

You can definitely use peanut oil. Thanks for liking the videos!

[@anthonyhusband3699]

I saw a remote shutter release for a Canon!!! Food and Photography....my two favorites!!!!

[@SipandFeast]

I film with a Canon sl2 facing me and a 6dii for side angle. At some point I will upgrade but they both work great for my purposes.

[@wolfsokaya]

The finished cutlets looked tasty. All of them. :]

[@tonyguest581]

Just made this omg! Amazing! Can the cutlets go in the oven from the fridge? Also try using a zip lock freezer bag instead of the film so much cleaner when pounding the chicken. Thank so so much for this post. You are my new demi God.

[@SipandFeast]

Yes they definitely can go from fridge to oven. It will take a bit longer to get them hot. Thanks for liking the video.

[@ericgazette291]

I glad your channel is growing . Took long enough .