We are making a chicken pizzaiola.
Gonna put the chicken breast, maybe a little salt.
I have here a little salt.
Into marinade.
Just like that.
With sour milk.
Yum!
OK!
And you put it just like that together.
Now you know, the easy way is you put it
in a plastic bag. In the baggie
and then the buttermilk doesn't get all over the bowl.
Exactly.
And you put it in and you can then take it, seal it
and put it in, but at least it won't go all over the place.
You have it in your
Perfect.
And you put it in the
Put it in the fridge?
For about two hours.
Gotcha.
OK and it comes out just like that.
Tada!
So here we put it in the bowl.
Now how do we dress it?
The good part about this is and what I like is,
that you don't fry the chicken.
We're gonna bake it. No, you bake it.
We're gonna bake it, so let's make the bread crumbs.
And this is panko.
Yeah they're big fluffy-like snowflakes,
I like the panko or the homemade of course.
The grana cheese.
Oh a lotta cheese.
Yes, because that one, it bakes in the oven,
it coats it. Makes a crust.
Crust, exactly.
Parsley
And you have some oregano.
Try oregano.
Now I have some here but I love to use this one.
And all you do is just
Rub it with your hands.
Just like that, you see,
just like that. (audience hums)
It falls like green snow.
And this you save. (audience laughs)
This you save for the next use.
And then you just take it and we'll put it right in.
Oh, it smells so good!
OK, that's it.
Let's toss it.
And now we'll
bread the chicken one at a time.
Just like that.
It's so easy and the house smells so good.
And everybody, this is everybody's favorite, right?
A chicken cutlet or a chicken parm,
that idea of cheese and bread on chicken.
It's so delicious. And you know what,
the kids out there,
they like all the chicken, finger chicken.
The chicken fingers, yup.
You can cut this in pieces.
And put it and make little ones.
The same thing.
Little Italian chicken toes!
(audience laughs)
There's one.
Okay, there's,
and you know just kind of
See how she's really
pushing it in there? With my knuckles
so it sticks to it Yeah, so it really sticks
all over it Just like that.
Parchment paper is always good
because you don't have to clean.
You don't have to clean and scrub the pan.
Exactly, so now
Let's go take this Want me to put it
in the oven? This
No, no don't
You can put that Yes, yes?
Yes, no, yes?
(audience laughs)
Put it in the oven?
Yeah, we're gonna put some cheese
and everything on top of it.
So here we have the mozzarella.
Gotcha
OK.
And you have the grated grana padano.
Then there's this guy here.
(laughs) They (mumbles) too many trays!
You know, I appreciate your,
the kitchen help.
They're so great.
They're amazing aren't they?
And they wanna save you any trouble
Any trouble, I know.
But, you know, Lidia just goes through it.
You know how it is.
OK, so you could (mumbles) this, but this is how it ends.
So now It's beautiful.
let's go make the sauce.
OK, fine.
And the sauce is very simple.
You can make it with fresh tomatoes and basil.
Let's see, can you
Sure
Got it. This is tough.
Jar tomatoes.
This is a nice jarred sauce.
Or you can make it with, I like the chunky jar sauce.
But here I wanna pass it very fine.
Gotcha
Let's put some basil in there.
And a little basil.
Right and a little bit of salt.
Where's the salt?
Right there.
Just add some more
And this is how simple this is.
You know with a little bit of oil.
Go ahead.
OK
Pop the lid.
(blender grinds)
Beautiful.
That's great.
So, we're gonna warm up a little bit, the sauce.
Because, you know, the chicken is hot
and I like the sauce a little bit hot.
OK, beautiful.
What the good thing about this is that
the sauce is not really absorbed by the
Right here?
Yeah, put it right on top.
That's it.
This is, a little bit on top.
Should we put a little bit on top?
(audience hums with excitement)
It's beautiful.
Just so simple OK
So, you see, from the oven, you make your sauce.
You can make that before.
You can have it
in the jar It's so easy!
Yeah, and you can have it in the jar.
You can just put it in the oven.
You can make four.
You can make eight.
You can make 12.
20, yeah!
Exactly
And it would take the same time.
Hey, I wanna toast to you.
OK.
To my friend, Lidia, and 38 years!
(audience applauds and cheers)
The book is out now.
It's wherever books are sold.
And I'm going to get mine signed.
I love you.
(crowd cheers and applauds)
(bells ringing)