Wasn't Kenji expecting a piece of the chicken? Have made the standards chicken parm several times, must try this one. Looks amazing. By the way, what does one do with all that leftover oil from the fries?
Delicious beyond compare!! Absolutely the Best chef on YouTube!! Excellent recipies!;Gordon Ramsay could take some lessons from this Guy😊 Thank you for sharing your terrific recipes.
I love all of your recipes,they are not hard to follow and always turn out great.I could easily have this on a menu for dinner guests.Don't forget you promised us your cook book at the end of this year!!
I used to get something similiar in Middlebrough UK. Difference being chicken is topped with rich bechamel sauce and cheese. Good recipe, thank you for sharing.
Joel, you never cease to amaze me. This looks out of this world, Mate! I have a silly question, though. When you use oil for the chips, how do you store the remaining oil? I usually bake my chips, so I never have a problem with the oil. Kenji got so big. So cute. Thanks chef!
Omg! The crunch, the jazz, the ham and double melted cheese with a pint! This is the best movie I've watched on a weekday. Just that it ended too soon. Have a wonderful evening Chef!
BOTH!!! I am going to make this for my family and I want to come to Australia!! Oh, the memories…my dad always had to have a glass in the freezer then pour the beer. 🤩🍺 Cheers Chef!
audio track is very annoying. pointless music, silly effects (like the swoosh whenever the pepper mill moves). Why not simply use the ACTUAL SOUNDS of the recipe was being made.
OK, you got me. Subbed and making this for the family soon. My local pub calls itself the House of Schnitzel but we all know that's because churning out dozens of deep-fried snittys and parmys on trivia night is cheap and easy. This looks like the right way to do it, Mutti tomatoes and all!
Wow, half Italian style-half! Ham? Cheddar? Interesting Joel! Ok. We Love chicken cutlets so this weekend sounds like a plan! Frying 3 times? Wow. Twice WAS my limit for Poutine but I suppose Light frying each time won’t be too much?… ok I’ll let you know. That Kenji is so cute and a little anxious to get some of your great cooking! He too is a Great Companion. I’m happy for you and him.
Needless to say, another dish that will make your mouth water and soul full. I can smell the cheese and flaky salt fries till here. You are amazing Chef Joel.
@Recipe30 – this looks sooo delicious Joel! 😋😋😋 We'll definitely be making this 👍👍 We lived in Sydney for 3 years when I was a child, then moved back to Denmark. Naturally I couldn't go to the pub and enjoy the atmosphere and the meals offered. One typical meal that I remember fondly is the meat pie . I'd have this for lunch at school as well as when dad took me to Oran Park and Amaroo Park for motorcycle races. Any chance you could do a clip making the classic Aussie meat pie? 🙏🙏
Wow chef, I will never go back to my old way of preparing Chicken Parmigiana. This has got to be the best version ever. The chips & salad different & that crunch . The pint was the topper. Thank you chef for sharing. Hugs as always for Kenji.
I feel like chicken tonight! ❤
Never had a chicken Parma in my life….sorry Im from South Africa….but this looks bladdy tasty can't wait to try it out
Super, very very nice food chef, lt 's for breakfast and lunch too, ❤
Interesting chicken parmigiana with no parmesan 😁
Really love your recipes 👍
Wasn't Kenji expecting a piece of the chicken? Have made the standards chicken parm several times, must try this one. Looks amazing.
By the way, what does one do with all that leftover oil from the fries?
How long to bake n on what temperature?
Delicious beyond compare!! Absolutely the Best chef on YouTube!! Excellent recipies!;Gordon Ramsay could take some lessons from this Guy😊 Thank you for sharing your terrific recipes.
You are absolutely great!!!
Thank you!!!!!!!🤤🤤🤤🤤
Chef Joei delicious as always
This dish looks absolutely delicious! 😋 Can't wait to try it.
Wow !
What's the oven temperature?…it was not on the recipe
I broil this on a rack so the bottom stays even crispier.
I love all of your recipes,they are not hard to follow and always turn out great.I could easily have this on a menu for dinner guests.Don't forget you promised us your cook book at the end of this year!!
I used to get something similiar in Middlebrough UK. Difference being chicken is topped with rich bechamel sauce and cheese. Good recipe, thank you for sharing.
This is a definite much make meal. Can't wait.
WOW yummy yummy I love it 😋
We call this "milanesa a la napolitana" in Argentina.
Lovely, but too much work.
Damn thats great,yum ,yum,ya could have put more cheese 😅😅😅😅, it was enough❤
Chef Joel,God i love your easy recipes❤❤❤Thanks 😊
Hi Kenji,looks good again ,ill make this❤❤❤❤❤
Joel, you never cease to amaze me. This looks out of this world, Mate! I have a silly question, though. When you use oil for the chips, how do you store the remaining oil? I usually bake my chips, so I never have a problem with the oil. Kenji got so big. So cute. Thanks chef!
Wow, it looks absolutely delicious. Thank you chef 👨🍳. Hello sweet Kenji. Love you ❤❤❤
That is an art!)
Mmmm yummy yummy
Cheers chef
I have made almost all the recepies so far and they all taste amazing. Keep up the good work. Love from Pakistan
Omg! The crunch, the jazz, the ham and double melted cheese with a pint! This is the best movie I've watched on a weekday. Just that it ended too soon. Have a wonderful evening Chef!
BOTH!!! I am going to make this for my family and I want to come to Australia!! Oh, the memories…my dad always had to have a glass in the freezer then pour the beer. 🤩🍺 Cheers Chef!
audio track is very annoying. pointless music, silly effects (like the swoosh whenever the pepper mill moves). Why not simply use the ACTUAL SOUNDS of the recipe was being made.
OK, you got me. Subbed and making this for the family soon. My local pub calls itself the House of Schnitzel but we all know that's because churning out dozens of deep-fried snittys and parmys on trivia night is cheap and easy. This looks like the right way to do it, Mutti tomatoes and all!
Wow, half Italian style-half! Ham? Cheddar? Interesting Joel! Ok. We Love chicken cutlets so this weekend sounds like a plan! Frying 3 times? Wow. Twice WAS my limit for Poutine but I suppose Light frying each time won’t be too much?… ok I’ll let you know. That Kenji is so cute and a little anxious to get some of your great cooking! He too is a Great Companion. I’m happy for you and him.
Aussie know fine Things
What oil for the fries?
Super delicious yummy❤😊😊❤❤
Needless to say, another dish that will make your mouth water and soul full. I can smell the cheese and flaky salt fries till here. You are amazing Chef Joel.
There's a reason it's popular… I would add parmasan tho.
@Recipe30 – this looks sooo delicious Joel! 😋😋😋 We'll definitely be making this 👍👍
We lived in Sydney for 3 years when I was a child, then moved back to Denmark. Naturally I couldn't go to the pub and enjoy the atmosphere and the meals offered.
One typical meal that I remember fondly is the meat pie . I'd have this for lunch at school as well as when dad took me to Oran Park and Amaroo Park for motorcycle races.
Any chance you could do a clip making the classic Aussie meat pie? 🙏🙏
It's a great idea to use cheddar and Mozzarella cheeses because they make the taste of the dish even more "profound". And I like the dog watching you.
Ham! Yes! 👍
You are amazing!!!!😋😋😋. Awesome recipe and video!!❤️❤️❤️
A lot of pubs could learn from this Chef!
Wow chef, I will never go back to my old way of preparing Chicken Parmigiana. This has got to be the best version ever. The chips & salad different & that crunch . The pint was the topper. Thank you chef for sharing. Hugs as always for Kenji.
If it’s possible to have a sexy plate of food, this is it!