The Only Chicken Parmesan Recipe You Need - Perfect Every Time

[@Asimplepalate]

I definitely blanked and cut the chicken cutlets AFTER tenderizing. The recipe has always called for slicing, and then tenderizing them :) Sorry for the confusion lol. Hope you guys enjoy this one!

[@71volare]

good point, cut while thick then tenderize!

[@donthompson567]

I was about to leave a comment saying that I slice mine before tenderizing because it's easier to cut them in half when they're thicker than when they're thin, and it's also easier to tenderize them when they're thinner, but you already addressed that. I make mine the same way. Just found your channel-awesome!

[@Asimplepalate]

yes!! I just totally didn't do that when I did the video. Big oops 😂

[@ITSMEBETTY50]

My “new” favorite cooking channel. Such a comforting voice, not too much boring talk, if you know what I mean. Some people talk so much I totally lose interest by the time they “finally” start cooking 🙄. I’m learning a lot too… good explanation of great authentic Italian cooking that I would never have known, being Polish myself 😊

[@Asimplepalate]

This really means so much! I am a talker lol so hopefully it's all helpful💛 Thanks so much for the support!

[@timwilliams4483]

She is amazing better start with more recipes love ❤

[@geordiejones2]

I won't lie im a bit of a simple Palate addict. This lady's recipes just work trust me. I made this Chicken Parmesan Recipe tonight, and my family all recognise her dishes instantly. Bethany jokes at times about always using Parmigiano Reggiano cheese, but in my opinion its what s makes the dish, but please don't use a cheap type. Chris (In UK)

[@Asimplepalate]

You're the best, Chris! I truly appreciate such kind words and support. Thrilled the recipes have been satisfying your family too💛 I'm all about that Parmigiano too.

[@johngalv9288]

Italian cooking is about the food but, we know it's really about family! Thank you!

[@Asimplepalate]

Agreed 💛

[@TarynnElizabeth619]

@@Asimplepalate if you’re in a pinch, the best store-bought breadcrumbs are Vigo Italian style. Even if I use those, I also add fresh Parmesan cheese. I also noticed, that you don’t do the chicken super thin. I don’t do that either. My father used to do it like that. And it was just too thin and it would dry out easy. He also liked it well done. So he would leave in the oil longer. He was a butcher, and he was deathly afraid of salmonella. My father and my grandparents were born in Corleone Sicily ! ☮️💜😊

[@BobbyRayside]

Brings back memories watching my mom and my aunts. Nothing like good old home cooking. It goes right for your heart . ❤️🙏🇺🇸 . BOBBY R .

[@Asimplepalate]

Love to hear it, Bobby! I couldn't agree more. There's nothing like it💛

[@nicolec6586]

Next time I'm making Parm I'm using this recipe. It looks fab, can't wait to try for Sunday dinner.

[@Asimplepalate]

Love to hear it, I hope you enjoy it when you try it!

[@jennwanders]

🔥🔥🔥 Videos and recipes just keep getting better!

[@Asimplepalate]

you're so sweet!! Thank you Jenn:)

[@allisonbarnes2800]

Thank you for your attention to detail with this classic recipe. I have made this three times, and my family absolutely loves it. I feel like a rock star every time I make it. The only additional step I added was using a baking rack in the oven to keep chicken crispy. I've watched all your videos, and I am making my way through all of your delicious recipes. Thank you for making me look so good in the kitchen! ❤😊

[@Asimplepalate]

great idea with the baking rack!! I'll do that next time. I've baked the chicken cutlets instead of frying them and they're incredibly crispy! Thanks so much for the support!

[@tonyhaymes9057]

I can't believe you only have 609 subscribers! This is already promising to be a great cooking chanel.

[@Asimplepalate]

That means a lot, Tony. Thank you for the support and kind words!

[@shelleyburson9010]

I totally agree and just discovered her

[@glleon80517]

Great new cooking channel, Bethany! And I love that you have recipes to save and print on your blog. Brava!

[@Asimplepalate]

I appreciate it so much!! Thank you💛

[@montymonto6430]

This is becoming my favorite cooking channel. I compared this recipe with another very successful channel (not naming it!) and it is made with fresher and healthier ingredients and it even looks better. I'm trying it next week because I have to buy few things.

[@Asimplepalate]

Means a lot! As I said in the video, not many different ways you can make chicken parm. But quality ingredients and a few tips applied will help set it apart! :) hope you enjoy it.

[@carolemiller6854]

My favorite new cooking channel. Can’t wait to see all the recipes

[@Asimplepalate]

I appreciate it so much 💛

[@katereznikov8792]

Beautiful lady, wonderful presentation, delicious food ❤❤❤❤

[@Asimplepalate]

Thank you so much💛 I truly appreciate it!

[@erikschultz6865]

Thank you. Here in Chi. we had Gonnella bread crumbs "back in the day."

[@BobbyRayside]

Eggplant Parm is another one of my favorites . I’d love to see your recipe. 🍝🍝 🥗🍻

[@Asimplepalate]

Did the recipe video for that here :) kzbin.info/www/bejne/iIrTeYWhh7Jqm68si=2n5b2BSOFysd6A1L

[@mariasieders9439]

I’m from Sydney Australia and just found you. Thank you so much. Thoroughly enjoy your recipes. Will be making this tonight for my family.

[@Asimplepalate]

so happy to have you, I hope you enjoy the recipe!! And thanks for the support!

[@robertallison9653]

Oh my Lord! Your channel will blow up with vids like this! Amazing!

[@Asimplepalate]

That means a lot 💛 thank you so much!

[@mikemahin]

I enjoy watching your videos. They are excellent. Thank you .

[@Asimplepalate]

I appreciate it so much!

[@antoniobaskerville6823]

Great Chicken Parm😊

[@judygarrett8007]

I have read that self rising flour is good for breading meats because it makes the coating fluffier when it cooks.

[@Asimplepalate]

Great to know!

[@Lgalitz]

Yes. My girlfriend taught me that !

[@handsome526]

Looks delicious 😋

[@HockeyGuy_in_STL]

Ok, I am totally in love ❤. Oh, and I like the cooking instructions and recipes, too! 👍

[@Asimplepalate]

Thanks so much for the support!

[@M_Ladd]

Ahhh man, looks fantastic, you made my mouth water. I want some.

[@johncornell3665]

This is such an amazing dish. Looks so delicious. Thanks for sharing

[@karenwoodall6132]

These look delicious

[@FeastandFarmCooks]

I love how you say sauce. :)

[@kusinanijunior]

ME TOO..TOO SEXY HAHAHA

[@Thewatcherinthering336]

I think I’ve overlooked making my own bread crumbs all these years. I need to try this. That’s a serious rolling pin too! Wouldn’t wanna get outta line in your kitchen🤣🤣! Loving the channel , Bethany!

[@Asimplepalate]

🤣 I'm nice don't worry, but it definitely looks like a baseball bat rather than a rolling pin. And yes, homemade breadcrumbs are so easy and always worth it! Thank you for the support it means a lot💛

[@Thewatcherinthering336]

😅😂👍

[@sarathurston3318]

All I can think of is what would happen if I tried to cook while wearing white. L O L. Can’t wait to try this recipe!

[@Asimplepalate]

hahaha I know!! I wasn't even thinking and then was like wow, this could've been bad lol

[@erikschultz6865]

I love her pepper grinder. No one here to judge: if you have to use "store bought" crumbs go for it. And it's all about that breading and the Parm cheese IN the breading. Interesting. My mom would do a breaded pork tenderloin--similar to a cutlet (Czech/German thing--she had to cook them like dad's mom did..and she did--old world stuff) delicious. Thank you.

[@Asimplepalate]

Thanks so much! And store-bought breadcrumbs are never frowned upon here:) breaded pork cutlets sound delicious!

[@murrayadam8576]

Geez that looks just delicious! Great video.

[@Asimplepalate]

Thank you so much!

[@alexanderk.3177]

Greetings from Houston TX! 🌻 Very nicely done!

[@Asimplepalate]

Thank you so much for watching!

[@judiarter1685]

Your food looks so delicious and you make it look so easy,I must try it!

[@Asimplepalate]

I really appreciate it! 😊

[@lostinmyspace4910]

I'd be fraid I would tenderize the chicken too thin, then to cut it in half would be impossible. I think I would cut the chickens in half first since they're fatter out of the package, then beat the heck out of the chickens to tenderize them. But this is how my mom would bread many meats. Flour, egg, then graded stale bread from an old loaf of Italian bread/ We too never bought ready made breadcrumbs, and that's the best way. Oh, and by the way,,, THUMBS UP!!! PEOPLE, DON'T FORGET TO GIVE THIS GAL A THUMBS UP FOR HER HARD EFFORTS IIN PREPARING THIS VIDEO WHETHER YOU MAKE IT OR NOT. IT JUST TAKES A SECOND TO HIT THE THUMB, AND THAT'S WHAT SHE IS TRYING TO ACCOMPLISH ALONG WITH PROVIDING YOU AN EASY WAY TO MAKE A CHICKEN DISH FOR YOUR FAMILY.

[@Asimplepalate]

Glad to hear your mom did similar! I don’t typically have to worry about pounding mine too thin because they already pretty thick. But you can slice them before pounding! And thanks so much for the support 💛

[@ginagonzales8229]

It looks amazing! This is the first time I've watched one of your videos. This one came up under my suggested video feed, and I'm really glad I watched this one. It seems that your channel is fairly new, and I just browsed through the uploaded video list. I'm definitely going to be watching the rest of your videos and will be sure to subscribe. I'm so glad I found your channel (or your channel found me since this one came on my feed). :)

[@Asimplepalate]

Hi Gina, so glad you found me haha:) Yes, we just started 2ish months ago. Grateful for all the new subscribers! I hope you enjoy the recipes and videos! I appreciate the support💛

[@EnlightnMe48]

This might be my next challenge. I always wanted to make chicken parmesan.

[@barbaramaher8483]

Yum - you make it looks SO easy and can't wait to try again :)

[@barbaramaher8483]

your Mom's potholders 😂

[@Asimplepalate]

lol I cant with the potholders. And thank you:)

[@par4par72]

Right ..about don't soak the Chicken with sauce. It degredates all the work you do breading. Pro tip: with the parchment or Film, "Press" the breading into the chicken helps it stay put. I like the way you cook. New Fan of page ! Great Job ! ..it's always constantly learning process. (please don't take offenses. useful criticisms) Try Panko, It's electrically charged (puffed/Airy) Personally, I love the bite crunch...but you do you. Shallow Fry, not Shallow soak. Test the pan with some water splashes on the finger as a gage before oil in the pan. Your making a seal so the moister/juice in the cut doesn't escape. " Great Job Chef "

[@Asimplepalate]

oh I agree, I am always learning and watching videos, reading. We can all grow and learn with cooking :) love the tips!

[@par4par72]

I'm Irish and Italian ..so I tend to beat myself up ..a lot. But that's just me. I'm feeling much better now, thanks for asking.

[@josephplischke291]

Fantastical ! 😀😀😀😀

[@northeastallie]

This looks delicious!

[@susanleary1352]

Wheat germ bread crumbs--so healthy and tasty. Could you show us table setting ideas, such as your rustic pottery plates? If serving a pureed soup, is it okay to put a small bowl of soup next to the dinner plate, and guests eat both at the same time?

[@lmdny]

Great recipe! I can’t wait to try your recipes! I just subscribed to your channel! Please don’t change anything about your channel, not the music or your furbaby! ❤❤

[@Asimplepalate]

I really appreciate it a lot💛 we don’t plan on changing anything and Hudson will continue to make his appearances☺️

[@TheROMaNProject]

Going to make this tonight!

[@Asimplepalate]

I hope you enjoy it!

[@legandkiller3535]

Perfect weekdays dinner😊

[@Asimplepalate]

it is!

[@Sandra-cm1du]

Thank you for the wonderful recipe. Will try. I subscribed!!! : )

[@Asimplepalate]

Thanks so much!! so happy to have you here!

[@kusinanijunior]

THIS IS AWESOME MY DEAR!! JOB WELL DONE..

[@Asimplepalate]

means so much, thank you!

[@suzanneharris8339]

This is a really nice channel. If you could tell us the oven temperature at the beginning of the videos, that would be great! 👆 👏

[@Asimplepalate]

I typically do, not sure how I forgot it in this video!

[@bekahgarner8024]

Can you please explain or demonstrate how you make home made bread crumbs? Thanks!

[@Asimplepalate]

yes! I will do a short about that. But in my eggplant parmesan video I show how I do it :)

[@SarahsAtticOfTreasures]

Shared and saved. Excellent channel.

[@Asimplepalate]

Thank you so much!

[@cscates3598]

I’ve been making this almost exactly the same, but I don’t know how to make my own breadcrumbs. Maybe a KZbin short to show us your way? Also, I had before just cooked the chicken in the pan and didn’t just brown and bake in the oven, so I’m definitely going try it your way.

[@Asimplepalate]

I will definitely show how to make breadcrumbs, most likely in my eggplant parmesan video! I have a tutorial on my blog :) asimplepalate.com/blog/how-to-make-breadcrumbs/

[@cscates3598]

Nice one. Thanks!

[@drewkramer2998]

Rolling pin..you mean baseball bat?? 🙈 I could truly have this every day, it's so good.

[@Asimplepalate]

lol it really looks like a baseball bat

[@FeastandFarmCooks]

I confirm that it is a bat Drew!!

[@Asimplepalate]

@@FeastandFarmCooks 😂

[@jamescampolo7824]

I would butterfly (split) the chicken before pounding. It works a little better. Just be careful when pounding so you don't make it too thin. You can do the same thing with veal. Before the sauce part, the same process can be used for picata, marsala, etc.

[@Asimplepalate]

I mentioned in the top comment, I accidentally pounded it before slicing. I don't typically do that :)

[@atlenebartolino8923]

You are a brave soul. I see you wear white while cooking. lol. I would be wearing a good helping of the sauces! Great videos

[@Asimplepalate]

I’m shocked I haven’t had splattered food on my clothes thus far😅

[@erno9248]

Thanks...

[@homayounazarnoush5699]

As he said delusion and so good.👍

[@peteluetz2586]

If I’m trying to reduce carbs, you suggest using almond flour and using ground pork rinds that are ground up instead of breadcrumbs? Most breadcrumbs are high and carbs I have noticed. Thank you.

[@Asimplepalate]

You could use almond flour, and you can also really reduce the breadcrumbs and mostly use parm:)

[@amgymrat4546]

Been making chicken parm wrong this entire timeeeee 😅 this looks great and simple. Think you need to invite some other taste testers 👁️💅👹

[@Asimplepalate]

hahah all good - now you know! Auditions for taste testers coming soon ;)

[@jamescampolo7824]

The best place to shop for anything for the kitchen is a thrift store. (especially in an area where rich people throw out that they consider junk. lol)

[@Asimplepalate]

haha this is true!

[@russm1757]

I think I'm watching the next Julia Childs. great work

[@Asimplepalate]

This means a lot. I know I am certainly not her, but truly I take this to heart. Thank you so much 💛

[@chriskatranis3755]

Your dishes look delicious. You say that they are American - Italian dishes. I am from Toronto, Ontario, Canada. Do you have any Canadian - Italian dishes that I can try here in Canada?

[@donallan6396]

Italian/Canadian butter tarts?

[@chriskatranis3755]

Sounds delicious.

[@whoflungdung1046]

I'd wear an apron if I were you. Looked delicious. Food looked good too lol

[@jimscullion7466]

Hi, can you premake the cutlets then just bake with the cheese and sauce at the last minute?

[@Asimplepalate]

absolutely! That will work fine :) You could bake the cutlets (its in the recipe card notes) and then this will cook them thoroughly all the way through and make it faster. Not to mention, the crust is way crispier when you bake them!

[@chrislankowski255]

I love your recipes. What is the squeeze bottle of olive oil that you use?

[@Asimplepalate]

Thanks so much, Chris! It’s Graza :) love using their olive oil “Sizzle” for cooking oil!

[@Rust-g7y]

It’s a very old Italian recipe Very popular bin every restaurant they call /Parma / Fillet must be thick and juice

[@Sandra-cm1du]

I like the pan yiu cooked the chicken in. What's the brand?

[@Asimplepalate]

Hi Sandra, yes, it's my Staub! I absolutely love them. Here is the link! c.c8.io/jydy2uI

[@sharonlalli1414]

Could you please mention if you can freeze whatever you are making?

[@Asimplepalate]

Hi Sharon, all this information can be found on my website. It's hard for me to mention all those little details, but how to freeze this can be found on my website! asimplepalate.com/blog/chicken-parmigiana/

[@LorieBates-nf2hn]

How do you make the sauce for the chicken, or what kind of sauce for the chicken do you buy, at the store?

[@Asimplepalate]

You can use our San marzano tomato sauce (we have a video for that too) but here is the recipe link asimplepalate.com/blog/san-marzano-tomato-sauce/

[@andrewwhelan2669]

Hello , how many eggs did you use ?

[@Asimplepalate]

three! :)

[@andrewwhelan2669]

Thank you , loving you channel

[@andrewwhelan2669]

Is that a non stick pan that you cook the chicken in ? Enjoyed the meatball video.

[@andrewwhelan2669]

Can you tenderize after you slice the chicken breast ?

[@Asimplepalate]

yes! a lot of people tenderize after slicing. I just do it before! And I used a cast iron skillet (this one c.c8.io/jydy2uI) but you can use a stainless steel one too!

[@MrIowahawks77]

What sauce do you like to use ?

[@Asimplepalate]

If I have homemade on hand I use my San Marzano tomato sauce asimplepalate.com/blog/san-marzano-tomato-sauce/ But if I don’t have homemade sauce on hand, I like Rao’s or Victoria for store-bought!

[@MrIowahawks77]

@@Asimplepalate I love this channel. Thank you

[@marbeesapiaries]

why is Drew laughing when you talk about tenderizing with the roller😇

[@Asimplepalate]

well he was joking with my that the rolling pin looked like a baseball bat lol, so he was laughing at me having to beat the chicken up with it to tenderize it :)

[@ChrisZimmerman-nh8kf]

You talk about homemade bread crumbs. Is there a special way you do the bread crumbs? 11:32

[@Asimplepalate]

I have a post for how to make breadcrumbs on my blog - asimplepalate.com/blog/how-to-make-breadcrumbs/ but we will include this in our eggplant parmesan video (coming soon!)

[@RosalinaOrzales]

How to make chicken parmesan sauce,

[@Asimplepalate]

asimplepalate.com/blog/san-marzano-tomato-sauce/ - here's the sauce recipe!

[@OhAodha_]

Love that you put the Parm in the breadcrumbs. Also, would you marry me?

[@keithf3608]

recipe please that can be printed?

[@Asimplepalate]

I always link it in the description, here’s the link and yes there’s an option to print :) asimplepalate.com/blog/chicken-parmigiana/

[@keithf3608]

@@Asimplepalate thank you. sorry, i missed it. appreciate it

[@RobertSmith-wf9te]

The recipe sounds great, but wearing a long sleeve white sweater while prepping and cooking? lol

[@Asimplepalate]

What else am I supposed to wear when it’s cold outside? 😆

[@jamesdonahue4084]

That is confidence.

[@charmaine9442]

@@Asimplepalate It's nice to see that you are modestly dressed. Maybe I've been watching too many Giada cooking videos where she still likes to wear very low-cut tops, and that sometimes ends up becoming the focus more than the recipes. :)

[@ashleys4652]

Where are you from?

[@Asimplepalate]

my family is originally from Long Island NY and north Jersey, but we live in Pennsylvania now:)

[@barbaracunningham3968]

I wondered about cutting the chicken after pounding.😳🙄

[@Asimplepalate]

while filming I get a little mixed up haha!

[@gabireljohnson3960]

Looks delicious, but I'm looking more at your white sweater it's pretty but not something to wear when / while cooking 😊❤

[@Asimplepalate]

haha, all good. That's my choice and I got nothing on it, thanks for looking out!

[@gabireljohnson3960]

@Asimplepalate And I had no means to hurt your feelings, and l shared your channel ... in this business. You have to have / take constructive criticism much ❤️

[@Asimplepalate]

Believe me, I’ve received much worse than this. I didn’t take it personally :) I don’t mind people calling out that I’m wearing white l. It was all I had to wear that day.

[@CP-os1pc]

Looks great, but Chix too thick. Also, love your kitchen.

[@Asimplepalate]

Thanks so much!

[@frankalessio3374]

Did you break into a Model Home?

[@Asimplepalate]

How did you know? 😉

[@Rust-g7y]

Breast fillet for Parma need not to be cut thin better thick will be more juice and tender Too thin they will be dry and crisp

[@bumspanka0927]

It’s mozarellA not motzarell 😂 great recipe

[@Asimplepalate]

“Mozz” & “mozzarell” are my shortcut words for it 😆

[@1SmokeyRider]

Marry me!

[@Asimplepalate]

😂

[@Diego2thebay]

Wussup with that kitchen!? Did y'all JUST move in??

[@Asimplepalate]

We moved in a year ago! We have a whole blog post on our website about it if you're interested asimplepalate.com/blog/kitchen-reveal/

[@stefaniaujc5497]

Good recipe, but slow presentation.

[@Asimplepalate]

Thats kinda what we're going for. If that's not your cup of tea that's okay!

[@kevindoherty5424]

Why would you use flour? I always thought that was a restaurant trick. Totally unnecessary

[@Asimplepalate]

Always did it that way - most recipes you'll find it that way too. You could skip the flour if you want.

[@cliffnelson1174]

I like how she uses her husband as the test rabbit.

[@richardknowles9212]

I could never have such un-cluttered counter space...

[@Asimplepalate]

hahah Its a lot of empty counter space on the ones you see, but the ones you don't see we use :)

[@maureenhartley1093]

Me too!!!!