The ultimate chicken parm.
So, we've got a chicken breast,
which we're gonna pound out a little bit,
nice and thin, all right?
Don't go too thin, 'cause then it overcooks.
All right, but afterwards-
But, you cut it across horizontal first, yes?
To get yourself a good leg up.
Butterfly, right?
Yes, butterfly that.
So, we're gonna take off the Saran wrap,
make sure you use Saran wrap or some sort of film.
Here you go, baby garbage bowl.
There you go, I love the garbage bowl.
My mother has a garbage bowl on the
counter at all times 'cause of you.
So, a little salt and pepper,
and then we're gonna start to do
our standard breading procedure.
So, we got some flour, okay?
You can use any kind of flour that you like.
Some egg, a little egg wash.
This is how we get the Frankenstein hands, right?
Right, you know, you know.
And then we go right into Italian seasoned breadcrumbs.
Every household, this is the debate.
Are you a 4C or Progresso household?
I am a Rachael seasons her breadcrumb household.
Oh, stay on brand baby. Stay on brand.
(audience applauding)
I do think it's important to tell people, though,
that seasoning your breadcrumbs is important.
Whether you buy them seasoned or you make your seasoning.
All right, so after we've got our
standard breading procedure with our chicken cutlet.
So beautiful.
All right, we're gonna come right over here
to our hot pan with a little bit of oil in it.
You can use canola oil, vegetable oil,
extra virgin olive oil.
Be careful with the-
You can use olive oil,
but you should do not the super fancy kind, right?
Exactly, exactly.
Grocery store grade.
So, this thing's like a blanket.
Hold on, let me hold on to this.
You know that's a real sink.
This is a real sink, this works?
Yeah, yes.
Okay, so let's wash our hands a little bit, right?
(audience applauding)
Scrubba dub dub.
And then we're gonna get moving on the next part.
How adorable is he?
Don't you want to live on the same block, like forever?
I'm gonna go to Casa Isidori.
(audience applauding) That's where I'm going.
You're welcome any day of the week, babe.
So, so you got the chicken cutlet, right?
Right.
Now you gotta make the, the tomato sauce, right?
So we've got a little bit of onion and garlic started.
It's been seasoned with some salt and pepper.
I'm gonna put a little garlic powder,
and some Italian seasoning. Nice
I like to kind of activate it a little bit.
Toast your spices. Toast her up a bit.
And then- I got you, I hear you.
Secret weapon.
This is triple concentrated triple tomato paste.
Triple concentrated.
This isn't, this isn't your regular stuff
that comes outta the can.
It's triple concentrated. It's the best, right?
So what we're gonna do is-
That gives it the thick, the staying power, man.
The glue. Like this.
Right, so we're gonna activate that a little bit,
we're gonna cook it down,
and then we're gonna add our crushed tomatoes.
I like to use a nice high quality crushed tomato
to make my sauce.
Between the crushed tomato
and the triple concentrated tomato paste,
you get a nice body.
You're gonna get real sexy- Yes. That's that red sauce.
That New York Italian that we love.
There's nothing thin or loose.
That strong sweet and sexy at the same time.
Everybody loves New York Italian, right?
Come on, let me hear it for New York Italian.
(audience applauding) The best, right?
So our sauce has simmered for about three hours.
It's been sitting here, we got that going
and we're gonna- On low, guys.
Keep it slow and low, baby.
So we're gonna bring this over here
and we're gonna start to layer-
All right, baby. Our chicken parm.
So you got to get your favorite casserole dish,
a little sauce on the bottom to
start layering your cutlets on there.
Nice. Just lay them in here?
I'm going to put her to work.
Oh yeah, this is really tough,
you already made the cutlets.
A little bit more on top, a little bit more on top.
And oh, my god. I mean, this is great.
(audience applauding)
I was eating these during the break,
I was breaking off pieces and
trying to hide where I ripped it off.
You're coming to the restaurant after this.
Of course I am.
Not to eat, we're going to put you to work
if you're this good. Look at this, look at this.
This is amazing. I'll do the dishes,
I did dish machine operator for two summers, man.
I'm in, I'm down.
So what a lot of people forget to do,
is a little grated Parmesan or pecorino-
Yum! Before anything else, right?
And what we like to do is we like to use a,
a couple different mozzarells.
We don't say mozzarella,
mozzarell cause it's New York Italian.
And we layer it as such.
Okay, so this is their low moisture mozzarell.
It's ridiculous. (audience applauding)
And then after the low moisture-
It's ridiculous.
We're going to do a fresh mozzarell,
which we have cubed up here.
Gives it a little bit more,
a little bit more unctuous, cheesy mozzarell flavor.
I love that word unctuous.
It's so dirty, it's so sexy.
(Joe and Rachael laughing)
I got a little excited.
So, so we've got our mozzarell there.
This thing is gonna go in the oven.
All right. And we're gonna bake it.
You want me to do a swapsie-doozies?
Let's do a swappy-doozy.
TV magic is about to happen. Watch, watch.
Hold on, hold on, hold on. Poof!
(audience cheering)
So the oven, goes in there, it's gonna bake in the oven
until the cheese is nice and melted.
Probably 425, 450.
Always got to do a little sprinkle.
Red, white, and green. Red, white, and green.
Then we're gonna take some Parmigiano-Reggiano
and put it right over the top, like this.
(audience applauding) Yes, yes.
Cheese is everything.
Wait, wait. Do you want me to stop?
I'm not stopping. I'm going to keep going.
All right. And then, you want do the honors?
No, cut into it. This is yours, baby.
All right. Okay. Okay. All right.
Oh my god.
And then it's gonna be, look at that cheese pull.
Look at that cheese pull.
That's ridiculous.
That's, that's amazing.
(audience applauding)