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Is my hair okay? Sure? Cute. Hi guys, I'm Laura Vitale and on this episodeof Laura in the Kitchen, we are remaking an old classic, the good old chicken Parmesan. I made chicken parm here on Laura in the Kitchen,probably close to ten years ago, we are coming up on the ten year Laura in the Kitchen anniversary,and I haven't done this here in a long time, I make it very differently than I did backthen, I don't add any olives, I don't add a whole lot I keep it very simple, I makea little ricotta sauce for the chicken, I.

Mean it's just to die for but it's very simpleand it's delicious, it's what my family loves and if you follow me on Instagram, you knowmy sister came over, she requested it, I made it for her, I shared it with you and I hadoverwhelming amounts of you asking for an updated recipe. I think you guys really appreciate reallyeasy home food, the kind of food that makes you feel good, you appreciate that becausewhen you see it on my Instagram, which we're very active on, it's the thing that speaksto you the most. A beautiful picture of a wonderful dish iswonderful, but when you see home cooking, you really get excited so that's how I knowwe're good friends, you know?.

Because I love me some home cooking. What I have in here is a little olive oil,I just turned it on and you can see that I added the onion and the garlic to cold oilbecause I want the onion and the garlic to just sort of soften but I don't want it toreally caramelize. We're going to make a quick sauce, I've gotthat, I've got really good San Marzano tomatoes, really juicy, lovely they're whole plum tomatoesand I just sort of crush them by hand because I love that rustic look and feel of it. Fresh basil, I've got some salt and that'sall you'll need to make the sauce. Once the sauce is going, then we make ourchicken cutlets, then we layer, then we bake,.

It's phenomenal, you're going to love it. I'm going to keep an eye on this, when it'sready I'm going to add the tomatoes. Looks good, add your tomatoes. If your sauce that the tomatoes comes in isa little thick, just add a splash of water, I'll do that I'll just probably add like aquarter cup of water in here, add it to that, few leaves of basil, a good pinch of salt,and now I'm just going to let this simmer, partially cover it, add a splash of water,let it simmer for I don't know about half hour or so, in the meantime, we're going toget all the fixings ready for the chicken cutlets, we need chicken breast, you can dothis with thighs but I use chicken breast.

Chicken breast, breadcrumbs, eggs, parmigiano,salt, a little oil to fry them in, a little fresh mozzarella, a little bit of pasta forthe side, I'm very hungry, that's why I can't stop, I'm going to let this go and then we'llcontinue. Alright let's talk cutlets, I've got a coupleof eggs, some breadcrumbs, these are Italian breadcrumbs, plain breadcrumbs will do, andI've got some chicken breast. These were two really big chicken breasts,they were close to about twelve ounces a piece, I just slice them lengthwise make sure thatthey're all the same thickness from top to bottom, and they are beautiful and perfectand ready to go. Do not use chicken breasts that are reallythin because what happens is when you put.

The sauce on and you put the cheese and youpop them in the oven, they will overcook and become really tough and rubbery. You're looking for chicken breasts that areabout this thick, okay maybe a quarter to a half of an inch. Beautiful because you still want them to bejuicy on the inside if you are doing chicken parm, if you're doing the plain old chickencutlet, you want it thin, crispy and delicious. I've got some light olive oil coming to temperature,you can use vegetable oil, I meant to say. I want that nice and hot but not burned sokeep an eye on that. I've got a few eggs, to the eggs I'm goingto grate in some parmigiano reggiano.

I don't really do the whole flour and eggand breadcrumb thing anymore when it comes to my chicken cutlets just because I don'tfeel like it's necessary. I put a little bit of parm in there and itthickens the eggs and it makes the chicken really sort of adhere so it works out perfectly. A good pinch of salt to both. You want every layer of your dish to be deliciousdelight. Whisk your eggs, you can add a splash of milkif you want to, again, I don't think it's necessary, so I'm not going to but you canif you want to. I'm all Tony Soprano on you, you know?.

We've been starting to watch the series allover again, because Joe's never seen it and we're obsessed. Alright, whisk away. This with my hands, really easy home cooking,you know? The kind that just makes everything better. I'm going to do this with my hands becausemy hands are clean and I can. We do a little dip. Right? Dipping and dipping.

And a nice dredge, take your other hand, yourdry hand as I call it, make sure you coat the chicken. Flip that around ans much as I love breading,you want to make sure you shake off any excess because I don't want it to just burn in theoil anyway. Shake that off, look at that parm on therehmm? Hot oil. Badda bing badda boom! I'm going to do the rest, they'll probablytake a few minutes on each side, I want to make sure that they're cooked but not overcookedand remember they're going to go in the oven.

For ten minutes or so to melt the cheese sothey will carry on cooking a little bit, keep an eye on them you want them golden brown,delicious. Beautiful, beautiful beautiful beautiful. Beautiful. That one goes to the side, look at that color. Yes! Alright, I've got my sauce here, rememberthat sauce that we were simmering for a while? To this what I want to do, I like a littlerichness, I love ricotta with my sauce, I love ricotta with my pasta, so I add someright in, okay?.

Along with a hefty grating of parmigano andit just makes the sauce extra luscious, you don't have to do this but you know as an Italianhousehold there's always about 99.9% chance that there's ricotta in the house. And so if there is, stir that in and it makesit infinitely so much better, and if you ever grew up with your nonna or your mom or yourzia made sauce on Sundays with rigatoni, with meat sauce, a lot of times they add ricottain it, sometimes they bake it like a baked ziti, sometimes they wouldn't. Put some of that in there. Right?.

Reserve a little bit for your pasta, if youget little pieces of ricotta, it's fine it's going to go in the oven and it's going todo it's nice little melt-a-roo and be perfect. I'm just going to try and move things outof my way a tiny bit, there we are. And then I've got my oven preheated nice andhot I have it to 425F because I just ant to put this in there long enough to kind of meltthe cheese and get everything bubbly and delicious. Nobody wants overcooked anything. And then I just do – plus I don't want toget that breading super soggy – I just do a little sauce kind of right in the middlebecause you've got the sauce at the base as well, and you can always serve some on theside.

My mouth is watering. Fresh mozz. Get the mozz that's like this, not the realwet kind, because the real wet kind is going to add too much moisture to this and makeit way too watery. You know what I'm saying? A little bit of parm. And I'm going to pop this into the 425F ovenuntil everything is golden brown and delicious, I've got my pasta boiling and then I'll meetyou back here for a nice plate of Sunday dinner. My sister is not here but when she watchesthis she's going to be so mad!.

How gorgeous, just came out of the oven itwas in there about ten minutes, the exact amount of time it took me to boil up somepasta. Whoa!Just splashed sauce all over my self! But you know what? That's fine. I've got a little more ricotta and mozzarella,add that straight in. A little bit of parmigiano. Going to add a little bit more to this becauseyou know what? It's chicken parm, people!.

Chicken parm, just toss everything together,you kind of want the ricotta to melt a bit. Mmm. Look at that! Get that into a large bowl. Got your creamy delicious pasta. How many times can I say delicious? But it is delicious! I want this guy right here. Right onto my plate.

Oh yes, yes thank you very much yes. Little extra sauce on top. I welcome you to Sunday dinner, look at thatcheese. You know it's going to be good! I was going to get that right in my mouthbut I don't want to embarrass myself. You know it's going to be good. Let's look at this. My goodness! Look at that!.

Messy but you know what? I'ts all good! Oh brother! If your chicken parm is not deliciously creamy,saucy, so cheesy and a little crispy from the cutlet, you're doing it wrong my friend. I can't get this cheese to get off my knife. Hot! No words. So hot though!.

So hot! It was hot. But well worth it because that's how you eatchicken parm when it's hot and it's gooey and it's ooey and it's delicious. With a side of pasta, it's everything andmore. Go to LauraintheKitchen.com, get the writtenrecipe, I hope you have enjoyed spending time with me, I'm staring at it like we're longlost lovers. I'll see you next time, bye.

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