$167 vs $19 Chicken Parm: Pro Chef & Home Cook Swap Ingredients

yes oh yes this is what dreams are made of hi I'm saul I'm a professional

chef

and in this box are all the

ingredients

for 167

chicken

parm

esan hi I'm gabby I'm a

home

cook

and these are my 19

ingredients

for

chicken

parm

esan oh yes , I can already tell this is going to be a long day of traditional chicken parmigiana with

home

made burrata and Arabian sauce. I need to improve my Italian a little, today is the day I had some great ingredients to work with my chicken I had a whole chicken to cut up myself. I was going to

cook

it with some parmesan panko breadcrumbs and cacho cavallo cheese.

I don't even know what kind of cheese this is. Although it is a big piece of cheese for my aravieta sauce. I have some fresh tomatoes from Harlem this is Bruce Bruce the big onion sorry tomato he's a tomato it's Monday and Calabrian chiles oh wait that's new I wasn't expecting the chiles to be fresh and I had everything I needed for a homemade burrata salad and arugula mozzarella curry plus heavy cream cheese wild arugula plus cacho cavallo and balsamic vinegar I hope I remembered to bring the lactate pill, it was going to be delicious. Your advice with Gabby's recipe.

I have simpler ingredients, things that you normally find in your kitchen or in any supermarket. one boneless chicken breast eggs breadcrumbs parmesan cheese all-purpose flour vegetable oil mozzarella basil prepared tomato sauce and spaghetti these ingredients could be simpler but I can use my

chef

skills to make something better if I had to guess the price of these sixteen dollars in 55 cents 19 dollars you are crazy, you can call me. I know some people get it cheaper. I'm guessing this meal and all of these ingredients probably cost around 85,167. I don't want to spoil this. I'm sure I don't have any measurements or instructions left, uh burrata, so let's make the burrata, which is new.

The rat is a creamy mozzarella, we will cut it in half and the cheese will cover the entire chicken parmesan. So you have cheese everywhere without further ado, it's time to call Rose Hi Rose Hi Gabby, today we have a big beautiful meal. We are going to prepare traditional chicken parmigiana with homemade burrata and arabiata sauce. So, wow, let's start with the big stuff. the big one, the chicken, I know today is about getting me the brass and I want to make sure I do it perfectly, so first of all you have a traditional chicken, which is a real luxury, we'll focus on the breasts, but you.

I want to make sure I would use every inch of this bird, take a very sharp knife, feel the bone and cut along the bone as close as possible. You can use the meat however you want and then you want to roast the bones. and make a stop, that's what I would do. I know you'll do very, very well with the whole Spyros thing. Goodbye Gabby. It's hard not to feel really good and really excited after talking to Rose. So let's make some chicken parmesan. Do this so here I know it's the sternum, so I'm going to use this as my guide and just a couple more hits, one more hit, sorry, we have my chicken breast, look I have this beautiful breast of chicken, so Basically, I'm going to cut it from the bottom.

I'm going to do this butterfly style. This chicken is turning into a beautiful butterfly today. A little uncut completely and that's it, now it's heart-shaped. A small winch. a big wing of the butterfly, so we'll start with this side of your hammer, don't worry about the thin parts, eliminate some frustration, all those zoom calls, now we switch to the smooth side, okay, let's see, yeah, do it . You see the heart, that's all the love I have for all of you. Our chicken breast is ready to be dredged. All-purpose flour. Bread crumbs. Thank God. Because of the breadcrumbs.

Put my flour in this pan. I'm so sorry guys. clean up in aisle two put a little flour here a little of our panko what didn't end up on the floor a little here for the flour and relax it there parmesan so tempted to throw the rest in my mouth my garlic powder with my flour nick this is very simple you probably don't know how to do this already these are the most beautiful eggs i have ever seen in my entire life whoa my waist a bowl you can do it right here holy moly i have never seen anything like this shiny eggs in my entire life i cut this into a perfect circle because I have an idea wait and see, don't go anywhere with the flower and then remove the paper.

In fact, I'm going to go ahead and add a little bit of salt right now. the egg wash and then last but not least, cover this baby well, okay, look at that and there you have it. My chicken is covered with my breadcrumbs and parmesan. It is prepared and ready to cook. This is my vegetable oil, so it's already up to temperature. For this I use vegetable oil to know if it is very hard or not, if it makes a lot of noise that means it is a super hat or you can use a thermometer that I don't have and that I don't need because I'm an old school guy and I do what I want, it's my life, two minutes on each side.

Those panko breadcrumbs will get very, very, very crunchy and crunchy. You don't want to drop it like crazy. You want to drop it like it is. hot and nice when missy elliott wrote the piece she was absolutely talking about making chicken parmigiana it's a fact make this at home i have a metal so keep pressing it so you have a nice golden crust. I was a little premature in my turn, so I'm going to go ahead and turn it around and reverse it once again so I haven't done anything, but alas, yeah, beautiful, how do you know when your chicken is done?

Raw meat is very wobbly, wumboli, if it is very firm, that means it is well cooked, that is good. things and here's our panko crusted chicken breast parmigiano reggiano there you go our fried chicken for chicken parmesan I've got these beautiful heirloom tomatoes they're a work of art in themselves so grab my olive oil and I'm I'm going to be pretty generous with this because it's all going to go into my sauce, I'm going to add my sugar, we don't want to go overboard with the sugar, we just want to neutralize some of the acid, a generous pinch of salt, we're going to keep it very simple. just two halves upside down and then, but not least, bruise a baked tomato oh it's so cool, I'm going to add a little more salt, a little pepper and then we'll put them in the oven at 400 degrees for 20 minutes, They absolutely smell. amazing, can't wait to add them to the sauce, dice my aromatics which makes this a real arabiata.

Calabrian chiles take out some, remove the lid and add a little of my olive oil. We're going to put a There's a lot of this here if you're a bartender, I feel like you know what a glug looks like, so while they're cooking, I'm going to peel my tomatoes, I don't think there's any. wrong with the jar of ketchup I sould it but I think all the extra work really translates look how satisfying and voila Gabby sent me this ketchup in a jar which is great but can I add something special since you know I eat something spicy, I'm going to add Mr. pepper, which I'm going to put one to decorate on top of the sandwich, a little bit of vegetable oil, this will make you cough because we add spice to the hot oil, push the oil to the side and then just We will let it blister and the oil will become spicier with a little salt.

I'm going to add this to the garnish of my chicken parmesan. It looks delicious and smells delicious. Chop my basil, prepare it. look what we're working with now, it's so beautiful, we'll go ahead and start by pouring in all this liquid, well the tomatoes are really eager to get in, it's surprising how much liquid there is, but it's just the natural liquid and the Pretty oil . Simple ingredients Simple ingredients expensive but simple ingredients cut this with everything in it because I want to make sure it's spicy. I'm going to cook it and turn off the heat without heat, remove it to the side and set it aside.

Okay, now the heat can be turned back on, so I'm going to cook this for 15 minutes on very low heat. This is our mill. As you can see, there are some of these nice little holes down here that will create a smooth texture. Oh yeah, it looks good. I basically got everything I could from the food mill, so I'm thinking maybe I didn't cut it down enough. Oh my gosh it looks so good but I want it to be a little bit thicker just put it back in my saucepan leave the lid open to let some of that moisture escape so I got this mozzarella cheese the chicken parmesan you put it on top of the chicken and then you finish it in the oven to catch the oven, you have a melted cheese on the way.

I like to have my cheese melted in a fondito, a cheese fondue, so what we're going to do, I'm going to make a queso fondito, so I'm going to cheat a little bit. I'll get some. a little bit of heavy cream, that's it, I just have heavy cream, nothing more like melting the cheese, so please people, give me a break, put some black pepper on it and then we'll add the cheese. I want the mozzarella to melt completely. Let's make a fondito, it's the best way to get rid of all the leftover cheeses you have in your refrigerator.

Parmesan cheese, so that's two dito cheeses, so just medium heat, low heat, we go back and forth, we only do one, so I'm. I'm going to add more cheese, so now we'll stop cooking it and keep stirring. Here we go, deep down, it's ready. I'm ready to dive into this burrata of what Rose mentioned. This is a type of pasta with vilata cheese, so that means. which is stretched and pulled and I have boiling salted water and you're going to put the curd in, let it sit there for two or three minutes. Well, go ahead and get it oh no, okay, this is actually a little challenging, oh, it's hot.

It's so hot, I'm sure Saul probably reaches in with his bare hands. You want to work the cheese and this is nice and stretchy which means you can make any shape you want with a yeah this could potentially be the most fun. What I've done in the program is grind it into small pieces and then add the heavy cream, a little bit of salt and that will be what extracts the inside of the rat. Put this aside. My goal is to turn this into that. beautiful piece of mozzarella, roll it into a ball, feel it, yes, oh yes, this is what dreams are made of right here.

Wow, I'm going to be very generous with the size of the disc I've placed on top of my bowl layer in my stretches. hello and put this together it's very flexible but it also wants to fight with you so it's okay it feels pretty good give it a dip here to seal all the edges and then it'll go into my ice water here we go here's my bay looks like a kind of dumpling, okay, so Gabby sent me this beautiful box of plain spaghetti. I'm going to cook them and make spaghetti pans for my chicken parmesan sandwich.

You didn't see that coming, did you? boiling water salt this is for the first roll and this is for the top one the box says 10 minutes for al dente we only need 14 minutes because we want the pasta to be pliable otherwise my rolls won't turn out well cold water we want the noodles be like my heart is cold here's my pasta, okay, so we're going to make an egg, a little bit of parmigiano reggiano, a little bit of salt, we're going to turn this on to medium heat, a little bit of vegetable oil take our pasta to add the egg we don't want to make the target egg I don't want this to be an omelet otherwise I would call it an omelet chicken parmesan okay so now you want to push it to the side make sure it's pressed evenly I want it to be nice and golden on the edges and then we're going to turn it over since we're waiting for that one to finish we're going to make the second bun this looks good here we go, it looks crispy I'm going to continue cooking this I'm going to finish this and make the other one and get ready to assemble there you have it ours two spaghetti rolls for our chicken parmesan i know something about chef saul i know his love of cheese obviously we're going to use this casio cavallo for our salad, but the main event you're going to go ahead and fry it.

I'll start with the ribbon for my salad. I definitely want to try some of this, let's see, wow. very salty, has a little bite, has some acidity. I'm going to cut off a little bit of this crust so as not to crush it and I'm going to aim for about a cup of Parmesan cheese. So what I'm going to do, I'm going to make a parmesan cheese frico, so it's basically fried cheese and that's something that I like to add to my salads when I eat salads once a month, let's start with the cheese over medium heat.

Come on, maybe it's too hot. I made it really hard at first because I don't want the cheese to stick to the pan so the cheese is melting. I'll pass it on here. I only cook it one size. I'll let it sit here and this one will get crispy so I'll make another one just in case he's dancing now dance now he'll put it here and there you have it parmesan frico for my chicken parmesan, that's pretty good, I think that will spread long enough. I remember when I saw Saul make the burrito out of it, he let it get really nice and brown and then he did this literal magic trick where he flipped it over and that's what I want to do with my cheese.

I'm going to let it brown. I put the chicken in my Casio Cavallo. I almost forget it. I remember turning it over on the plate. I'm so scared every time, so here we go and watch. I think it's the perfect amount of brown. I just made a nice brown crisp. This was the missing piece of the puzzle andnow I think we're ready to put it all together, plate time, let's do this and start with my fresh arugula, a good handful because this all goes in the marilla plate, so add my olive oil and balsamic, casio cavallo zests, a pinch of salt and a little bit of freshly ground pepper, I have my beautiful sauce that has reduced a lot compared to last time, a beautiful piece of chicken, this here and I put my beautiful labor of love, my burrata, and then I will do that thing in which you open it, yes, for the last time. but no less important, a good handful of this arugula salad.

We're going to start with these beautiful spaghetti rolls that I just made and then we're going to put in some tomato, the chicken, yes, more tomato spaghetti rolls, it's pasta and fries, so you're going to need a lot. cheese look at this beauty let me make sure to put it all over the bacon on my sandwich parmesan frico and now we're going to make some basil wait there's more you remember this from the beginning okay stay stay stay I don't want to stay I'll make a stay say hello to my little friend , the world's first chicken parmesan sandwich with spaghetti buns.

I just search on Google. Well, let's remove this stain, let's see, let's be nice, should I keep all the delicious layers? there are moldy vegetables, it just has more texture, crunchier, a little spicier, I don't know, tastier, one, two, three, wow, oh, it looks so good, I'm so excited I want to take a big bite, so I'll see if I can get it. a little bit of mozzarella, let's look at cheese first of all, but crunchy and almost sweet and obviously you taste the cheese, but the chicken itself is very, very moist, tender and has a really very nice flavor on its own. best chicken farm I've ever had, I think he's a chef so we'll think I did a good job.

Hello chef, so how are you? Happy, excited. I just tried your chicken farm recipe for the first time and I'm impressed. I want to see it please I can't wait I've been waiting all this time turn it around it looks beautiful I couldn't wait any longer yeah so there it is my verado I can see it's very creamy that was my only worry was like I don't think she was to take it out, but you did it, congratulations, it looks amazing, I need to see what you did, okay, so let me see, okay, I hope you can see it.

I don't know, wait, here we go. oh my god, okay, so wait, how was it? It's those spaghetti burgers, yes that's spaghetti, spaghetti buns, oh my goodness, well I'm going to need your recipe for my recipe, I can try it next time too.