Unlocking CRISPY and JUICY Chicken Parm Perfection!

[@SousVideEverything]

Check out my new circulator. amzn.to/2w7Xf9E it’s a keeper!

[@amommamust]

I got my sous vide yesterday, pre-cooked some pork chops last night. Will sear and serve them tonight, I can hardly wait! I have to run around town all day, would usually grab crappy restaurant burgers for dinner on a day like this! I hope I can get even half as good at this as you! Cheers!

[@chefclay615]

Guga and MowMow "Its way moister" 🤣🤣🤣

[@maxd1384]

Bout $100 over my price range.... ill buy one when they go on sale or new one is about to come out. lol

[@hassleoffa]

I but you could make a great Steak and Guinness Pie filling ...

[@jesperxthe3811]

Who remember the old thumbnail

[@itsmederek1]

To be clear the parm in chicken parm does not refer to the cheese but to the region of parma where they cooked eggplant like this. Parmigiana is the name of the original dish I think, and it means ‘from Parma’. So in a way mozzarella is just as traditional

[@Truth911-]

I bought a sous vide because of you lol, and WOW...took my steaks to an entirely new level! I sous vide them and then cast iron skilled on high a minute or less in each side with bacon grease and then a little butter and.... WOW! Thank you thank you thank you!!!

[@BallisticBBQ]

Parm perfection is right my friend! Comfort food right there, and I want some!

[@xxgamingfunattenxx9936]

Rip this dude, he got a tick and still no one bothered to reply to this cuz they didn't know who the hell he is😂😭

[@BallisticBBQ]

@@xxgamingfunattenxx9936 Well, over 321,000 know who I am... Went to check out your channel and could have come back with a very easy response, but then I saw that you were just a little boy. Kinda' breaks my heart that you are choosing a path in life, where you derive pleasure from trolling KZbin videos. I'm sure if you work on becoming a good person you may be rewarded with some success in your KZbin ventures on your struggling channel. I honestly wish you the best in life. Happy New Year lil' man!

[@xxgamingfunattenxx9936]

@@BallisticBBQ thx. Its rlly hard to find motivation to do YT as a kid, and even though it's possible, I don't have the patience. I just meant for it to be a joke and never intended to hurt your feelings. I'm sorry about that. I did sub to u tho. Your reply motivates me to do YT. Happy New year to you too!

[@jennaburns8465]

The irony is, is "chicken" Parmesan wasn't chicken originally. It was eggplant. What is chicken parmesan nowadays originated in Naples and was another dish entirely. American and other non-Italy born people don't get that.

[@odahcaMleinaD]

8:02 "so here the deal... all of them are the same, but done in a different way" Guga 2020

[@jacob1931]

Haha

[@Shawnantonioexperience]

😂

[@xxgamingfunattenxx9936]

Ahahahah

[@michaell7102]

I'm glad to see you're still doing episodes with "common"ingredients and themes that the everyday person can make at home- I was getting worried that you were obsessed and never returning from the wagyu/iberico world, making food daily that most people on the street can't afford. That being said, I'm definintely going to get and try out the Nise Wave... when I have the money for it :-)

[@nicolasberon3332]

Man, he got the money to do that things and i think that in some way he does it more to enjoy it by himself

[@anthonycima7]

I've been doing sous vide chicken parm for awhile and sometimes I will change things up and use chicken thigh. The thighs always get the highest praise by friends and family.

[@philiptai2675]

High voice high voice high voice, deep voice conclusion.

[@Zombienekers]

Wow i cant stop hearing that

[@orachurch]

bro this is so true, i find it annoying

[@brianv9242]

What does this mean

[@ofnull]

lmao

[@rushilthimmaiah7055]

Lmaooo I definitely hear it

[@michaelkartman3543]

I always put both Mozzarella and Parmesan on, with about a 3-1 ratio. Why choose one when you can have both? 😉😋 Great vid Guga!

[@thricexalliance]

Should ALWAYS add parm...I mean...it's called chicken PARM.

[@thegourmetgolfer5544]

Me too, I also prefer not to marinade my chicken parm. I find it overpowers the delicate flavors. I like the idea of sous vide though, I'll have to try that next time!

[@Wyatt_Riley]

@@thricexalliance You're right and wrong. It's called chicken parm but youd be surprised at how many traditional recipes dont add parm on top and instead use fresh mozzarella. The parm is generally in the breading

[@thricexalliance]

@@Wyatt_Riley I know, but there's parm in it which is what I'm saying...I never put parm on top, just mozzarella.

[@johnchase4408]

Both Cheeses belong on Chicken Parm. You're 100% correct.

[@groundsmanbri]

You guys are just awesome. I've learned so sooo much from watching you all create, cook & critic! Bringing families together! Awesome channel. Thanks for listening lol Have a blessed day!

[@CC-ts2se]

Mine is marinating in the fridge right now. Sous vide tomorrow for dinner! Thanks Guga. Been looking forward to this all week.

[@steventalley1681]

i tried your pineapple marinating process on chuck steak and it blew my mind!! keep up the good work.

[@sidsrivastava6987]

You should add some MSG too

[@lordfaladar6261]

my fav. chicken parm with mozzarella on a bed of linguine and a nice sauce a side of garlic knots and maybe some eggplant parm. hope someone brought the wine!

[@dohio3042]

I appreciate how you just lay it all out there on how to cook. No confusion ever. If I think to myself what is that he is using there? You always make a point to answer those thoughts in every single video!!!

[@paulkolenda94]

I made this yesterday for my wife. Just saying - best chicken parm ever. If you want to do lower calorie the chicken would still be good without the breading or even crisp in the oven. Great idea. Tonight - short ribs.

[@vincicastelo2924]

Guga, please never stop making videos. Bless you and your family!

[@russellellis6136]

Good morning! Hope you guys are doing great! You have the best cooking channel on the tube by far! Thanks for all your great recipes!

[@TheDoubleLR]

You have inspired me to dive in to the world of Sous vide, first cook is today. Big fat NY’s and the flame thrower. It’s gonna be epic. Thanks for the videos!!

[@SuperAxe7]

man your english is the clearest one even when you are from brazil xd, its cool that i can improve my listening with your cool videos :D

[@BoltsCardsNMore]

Can never stop watching these videos while relaxing from work

[@lilliputlittle]

Made this tonight for dinner. The marinade was delicious as was the marinara. I had to guess on the measurements for the flour mix and panko mix but was happy with my results. But, the chicken with the marinade ended up being TOO juicy. Cutting into the chicken parm led to all the juicy-goodness leaking out and it turned my crispy breaded cutlet all soggy! My husband really liked it despite the lack of a crispy crunch. I'll probably just tenderize the breast with the business side of a meat tenderizer and using dry seasonings the next time. But, that marinade was fantastic. There is a recipe that I make on occasion that will definitely benefit from your marinade to keep the chicken as juicy as possible.

[@nickcutler3802]

Ahh chicken Parmesan truly among the S-tier of awesome food and your version lives up to that standard. Looks incredible.

[@Capoiera07]

I just made chicken cutlets sous vide on Monday! This is going to be the next chicken dish I make. Thanks Guga! I just bought Venison chops and buffalo ribeyes. Can you do a video of one of them? Also if anyone is wondering. Those look like peeled San Marzano tomatos which are the best for a red sauce.

[@jamesellsworth9673]

Agreed about the San Marzano! We either buy canned Italian or grow this variety in our garden for sauce. They work for salad, too! I like a 'meaty' tomato so this is my all-purpose one to plant in limited space.

[@DS-bf8me]

Just made this recipe and was outstanding 👍

[@StinsonBlueWagon]

Your video/photography is exceptional.. Not just this video all of them. Thanks for what you do.

[@MrHamsterpudding]

A splash of balsamic vinegar I find brings out the sweetness of the tomatoes

[@wfodavid]

I've always had Alfredo sauce on mine instead of tomato. Just my preference. You guys are Awesome!

[@DanEBeamz]

My grandmother could not comprehend him “boiling chicken”

[@pr0_tr0ll]

Now my day is complete, thanks for another video guga! Looks amazing!

[@Jayden_the_steak]

I love how Guga just threw Nice Wave into the water and kept drowning it! Well, you know the product is good when the advertiser isn't afraid to break it😂

[@supergeek1418]

Maumau, One word: Lactaid. My wife is also lactose intolerant, and the stuff works! Guga, the next time you make a dairy-based dish, you might want to have some available for him.

[@Perseverence111]

He (Mamau) already said he takes those pills in a previous episode, he just forgets them sometimes.

[@reverendglitch]

Also some people they're less effective for, I'm lactose intolerant and no drug has helped

[@guga_pires]

Sou see fã. Parabéns pelo seu trabalho. Continue sendo um otimo KZbinr! Tamo junto xará!

[@macrobioscopic]

This guy just make a cheap type of bird looks a lot fancier than my house

[@BaiZoo]

This channel never fails to make me hungry.

[@michaelmcmillan1116]

All of the chickens look super delicious. I can't wait to try this method over my traditional method of oven roasting. Guga when are you going to let us buy a long sleeve t-shirt like you have on? Living in the Pacific NW it is a must to have long sleeve shirts.

[@GrumpyGrunt]

Chicken Parm for breakfast I can do. I even have a chicken breast in the fridge already. 🤔 Thanks, buddy! That's a nice new SV machine you got! and the chickens looked (volume down) DEEEEE-licious! 🤙 You feeding Maumau cheese makes me glad we don't have smell-o-vision yet, though.

[@pedropeixoto8779]

acabei de descobrir que o guga é brasileiro e ainda é de MG! manda um salve pra galera de BH guga!! sou seu fã

[@9words40]

"i know..." he saying it "it doesn't" he saying THE WORDS! "look that good right now..." omg, mom get the camera "but watch this" ded

[@MegaBasd]

Would you mind doing a video showing the comparison of how long the Anova vs Joule vs Nise Wave take to heat a water bath up to cooking temperature to demonstrate how much better the extra 300 volts performs?

[@notold37]

Wow I'm definitely going to try this, tonight I've set my anova mini cooking beef spare ribs, great video Guga 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@chrisgaurissr1504]

Chicken parmesan is my favorite dish. They looked delicious!

[@ernestolf6040]

you missed the ultimate one: melted mozarella ontop AND THEN, parmesan cheese

[@adumbzenki4522]

What brand tomato sauce and also, what are the measurements for the seasoned flour/breadcrumb?

[@sparkle7_139]

maybe try to check the description?

[@mfcreate]

Doesn't really matter as long as it covers the chicken. He uses a ton of olive oil for the seasoning but you end up with a crapload left over. I think I'll just add it to the frying pan after breading it.

[@TryX500]

0:27 there is a hair in the second chicken from the left.

[@jon4589]

Good video. Those are fun variations on the usual. Speaking of usual, it's usually "On low heat", not "under low heat."

[@jackditlove9601]

Hate B & S chicken breast. Until Sous Vide! Keeps moist and cooks tender. Everything comes out super. Game cooked Sous Vide and seared is off the charts. Thanks for the hints and encouragement. Seasonings can be kept simple but your sauces are super. Thanks

[@niels.mp3]

Beautiful slow motion shots!

[@mjbjr1944]

As always...Amazing, thanks. Did you forget to include Plum tomatoes in the written recipe as shown in the video?

[@blabityblabblab2]

I think they're San marzano tomatoes. You can actually buy them at Walmart.

[@blabityblabblab2]

The canned ones, I mean. They're available at Walmart. I have seen them with my own eyes. Lol I'm sure you can get them other places. The brand I've seen is Cento

[@pcb462]

You should try it with pecorino Romano cheese. It’s amazing!

[@dansong.tolman2793]

Great video, very doable! Thanks for the experiment.

[@JakubMarysko04]

Love your videos👌🏼❤️ Greetings from Czech Republic🥂❤️

[@FireWaterCooking]

I see you are using the Nise Wave... how do you like it so far? I got mine the other day and i am testing it now...

[@mfcreate]

How is it holding up? I've seen some pretty mixed reviews.

[@FinalBoss789]

I got the best bit of ribeye I ever had today can’t stop thinking about WOW just amazing

[@nickhall1632]

guga you're a g dude, thanks for making these videos

[@7wt]

Looks good man. I have been tenderizing the chicken in the bag after vacuumed

[@waynejacksongalloway3768]

Can you store unused marinade like you would salad dressing and what kind of shelf life would it have?

[@matu1gaara]

Chicken breast with bread crust, tomato sauce and mozzarella on top is a typical course from Argentina called "Milanesa Napolitana". Chicken breast is a bit less popular than the version with cow meat, but is very typical one. Was invented in the 40' in a restaurant called "Napoli" that is the origin of the name "napolitana".

[@mileseidson1545]

Why do you cook chicken at 149F sous vide? Do you sear it until it hits 165F?

[@jamesellsworth9673]

Sterilization is the aim of cooking chicken, as much as adding flavor. Heat and TIME are both guiding factors: higher heat, shorter time or low heat, longer time. Either way gets the job done but the high heat way dries the meat more.

[@creepysleepyunclejoey5743]

Guga looks amazing keep up the good work boss👍🇧🇷🇺🇸

[@haruruben]

I can only watch this channel when I’m hungry, I’ll be back in like... 6hours

[@notchipotle]

finally, a new circulator. I hope a lot more company made sous vide machine so the price and features will be more competitive

[@lilliputlittle]

What are the measurements for the breading? I'm trying to eyeball it but the exact measurement would be very helpful.

[@carlmatheny7972]

Will you please share exact measurements for flour and panko seasoning

[@Gozza0]

do you need to vacuum seal to sous vide? or can you use a ziplock bag?

[@lorrainedash5736]

Yummy...thanks for the video..

[@brucebalsam2127]

How about using mostly mozzarella cheese with a little bit of Parmesan mixed in as a spice? I'm going to try that.

[@taeyoon4272]

Look so delicious!!👍👍

[@theacademyofanatomy]

After my chicken comes out of the fryer I put down Parmesan, then a little sauce, then Mozzarella and then more Parmesan. Under the broiler and done! I do love using Panko and my wife and I cannot eat Chicken Parmesan at a restaurant any more!

[@emp340]

i love the videos man keep it up!

[@thespectrum3488]

what if you seared the chicken before breading and deep frying? You would get the sear crust as well as the batter crust?!?

[@NoHandle44]

I've tried searing chicken after it's been boiled. Let me tell you, The soft tenderness of the boiled chicken with a crispy crust, do NOT pair well. The textures are way too different to be enjoyable.

[@louis_felipe]

I worked on a restaurant that we used to put first goat cheese, than mozzarela cheese and on top of everything parmesan cheese

[@_Stercore]

3:29 Boris: "The Bay leaf.. Or maybe two!"

[@colbys9584]

What about provolone on top. I think that is what my favorite restaurant Lascas uses. They also have Broccoli Parm that is absolutely amazing.

[@dominicnuncio2436]

Guga when are you going to come out with a cook book for all of these delicious recipes!!??

[@0dumping]

Looks amazing but the tomato sauce recipe appears to be incomplete. Are you using a bunch of fresh Roma tomatoes or a couple of cans of stewed tomatoes?

[@TheCoasterFoodie]

Looking for this too

[@palmar84is]

Could you guys do a video on “baked” beans sous vide? 😛😛

[@mrzswalker]

Any chance you could test out the instapot Sous Vide option? I know a circulator would be ideal but if the general population is getting these options advertised I'd like to know if it's feasible to use.

[@SMKreitzer1968]

Looks tasty!

[@TheCheat_1337]

How about a thin one with mozzarella AND parmesan on top? Best of both worlds, it's how I always do it. Mozz for the melty cheese, parmesan for the flavor.

[@Kaixero]

Is there an alternative for melting the cheese other then using a torch? A quick broil maybe?

[@watson4714]

Broil is the normal way lol

[@Andreas3222]

Hi Guca, have you ever tried the Chocolate steak from Finland? It's a cow which gets 1 pound of Chocolate replaced in its diet! It's from Freygaard

[@Hodgmo]

I am confused the video say cooked 1:30 hrs @ 149 degrees and the recipe says cook 1hr @ 145 degrees. Which way should I go??

[@BundyPoppy]

Another Great Video. I am Australian, love the real BBQ tips. Can you do a video on BEANS, I see so many different American BBQ meals that have BEANS as a side, PLEASE 🤗

[@KeiouHM]

That in Argentina we call it Milanesa Napolitana, but with bread instead parm

[@mazenagami503]

chicken parmesan with that beautiful crust perfect btw guga you always talk about the main dishes can you tell us about the side dishes and sauces that accompany every meal

[@grahamdowney5550]

Mazen Agami he did show how he made the sauce...

[@erikferland6602]

So yummy looking!!

[@rayzecor]

Do bay leaves actually do anything? I feel like they don't

[@valvenator]

I know. I use them where they're called for but often question why. I notice that many recipes that call for long cook times tell you to remove them after about an hour or they turn bitter.

[@RodolfoRodarte]

Maumau, you gotta keep the Lactaid everywhere. I have the pills and the chews all over the house, at work, and even in my car. Guga needs a box of lactaid for you, under the counter!

[@DaveDVideoMaker]

I make the marinade with Knorr chicken stock cubes.

[@leonardtwsify]

That chicken permission looks delicious

[@sympetrum667]

Sous vide everything: "I don't think anyone does not love this" Vegetarians:

[@kalmwind]

Try doing a pheasant. I'm a hunter and this is my favorite game bird to eat.

[@ebiscaia]

Hi, Guga What about sous vide vs oven at the same temperature? Cheers

[@jayjarrett55]

I'm a simple man, I see a Guga video, I click👍

[@jamesellsworth9673]

Hey, Jay: you are a SMART man. Most of us had to learn from repeated experience.

[@toddlongbrake574]

What is the process for deep frying?

[@52chevy3100]

We've always done parmesan in the bread crumbs, and mozzarella on top.

[@onlyme8870]

I stuck with the original recipe thin cut and my Instant pot sous vide. Its outlasted my Anova thats sings loud now after 10 uses and Nise died after 4 uses and be tripping my gfci. And reset on my roast after like 10 hours. That got me as I had alot of people to feed and didn't know it wasn't cooking. My parms were winners as alwsys.

[@anthonymelendez2605]

I’m wondering for chicken or really any meat what would be a better more flavorful way to bread the meat. What I’m getting at here is what would be a better substitute for egg or butter milk when frying? That would make a grate experiment.

[@marcwbl]

Hi Guga !!! Can you tell the exact amount of ingredientes for the Seasoning Flour, and Panko? Thanks From Rio de Janerio, Brazil !!!

[@85cabro]

Watched this before lunch , now im not satisfied with what im getting at home :)