Cook Chicken Parmigiana

Video Transcript

"Hi! My name is Greg Goldberg. We are here at Minetti's Italian Specialties in Wayne, PA. I am here on behalf of Expert Village and today we are cooking chicken parmigiana. We are going to come over here to the oil that has now reached 350 degrees and we are going to test it. The way that you do that is take a piece of the chicken and you just set it in there real quick. If it starts to sizzle, it's ready. It looks like we need a couple of more seconds here. Our marinara is definitely done though. It is boiling so we are going to shut that off and let that sit. Again, we don't want that to burn and over cook. If you like, you can use marinara from a can. At the restaurant here, we make it from scratch but that is a lot of work. If you are not up to that, you can make do with can. Especially because the sauce is not the main ingredient in this dish. It is just sort of a secondary ingredient. We are going to come back over here and test our oil again giving it a little chance to heat up. Very nice! That's what you are looking for. It looks like I can do my 2 pieces here. I'm going to get my trusty tongs. You want to keep them separate. You don't want those pieces touching in the oil except the contact points. What's going to happen is they are not going to cook fully because the oil is not exposed to them. You don't ever want to stack them on top of each other. Just keep them nice and spread out. If you were to do a meal for maybe a 6 to 8 person family, you would obviously want a large skillet so you could get more pieces in there. Uhm, look at that sizzle away. After about 2 to 3 minutes, we are going to check our chicken. Just give it a little flip. We are going to go back to our chicken and you see now it has this golden brown color; almost done, just about done to make sure we don't have any pink inside. A 165 degrees. We are set. Now we are going to throw the last two in there. Beautiful! Look at that. That;'s a nice thing right there. W are going to put our chicken in our metal dish because of course this is parmigiana and it wouldn't be parmigiana without cheese and you need a broiler or oven to melt that. "