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                    "This video is sponsored by Trade Coffee. Get 30% OFF your first bag of coffee with Trade Coffee when you click here: https://cen.yt/tradebabish7. A Trade subscription also makes the perfect gift that continues to delight well beyond the first bag.\n\nRecipe: https://basicswithbabish.co/basicsepisodes/chicken-parmesan\n\nMy playlist of preferred cooking tunes, Bangers with Babish!\nhttps://spoti.fi/2TYXmiY\n\nBinging With Babish Website: http://bit.ly/BingingBabishWebsite\nBasics With Babish Website: http://bit.ly/BasicsWithBabishWebsite\nPatreon: http://bit.ly/BingingPatreon\nInstagram: http://bit.ly/BabishInstagram\nFacebook: http://bit.ly/BabishFacebook\nTwitter: http://bit.ly/BabishTwitter\n\nMusic by Chillhop: http://chillhop.com/listen\nBlue Wednesday - Murmuration ft. Shopan\nhttps://soundcloud.com/bluewednesday\nListen on Spotify: http://bit.ly/ChillhopSpotify",
                    "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.120 --> 00:00:02.480\n- This episode is\nsponsored by Trade Coffee.\n\n00:00:02.480 --> 00:00:03.760\nInstead of blindly guessing\n\n00:00:03.760 --> 00:00:05.300\nwhat kind of coffee you may enjoy,\n\n00:00:05.300 --> 00:00:07.430\ntake the personalization quiz from Trade,\n\n00:00:07.430 --> 00:00:09.030\nand receive a selection of coffees\n\n00:00:09.030 --> 00:00:11.014\nthat match your taste and\npreferred brewing method.\n\n00:00:11.014 --> 00:00:12.290\nDelivered right to your door\n\n00:00:12.290 --> 00:00:13.670\nin Trade's compostable packaging.\n\n00:00:13.670 --> 00:00:15.180\nBe one of the first hundred people\n\n00:00:15.180 --> 00:00:16.790\nto get 30% off your first bag,\n\n00:00:16.790 --> 00:00:18.640\nby using the link in\nthe video description.\n\n00:00:18.640 --> 00:00:19.638\nLet's get down to basics.\n\n00:00:19.638 --> 00:00:22.221\n(upbeat music)\n\n00:00:34.540 --> 00:00:36.660\nAlright so before we can\nake Chicken Parmesan,\n\n00:00:36.660 --> 00:00:38.470\nwe must first make a sauce.\n\n00:00:38.470 --> 00:00:39.960\nTo make a super basic tomato sauce,\n\n00:00:39.960 --> 00:00:42.100\nwe're just gonna saute a\nquarter of a chopped onion,\n\n00:00:42.100 --> 00:00:43.870\nfor about three minutes\nor until translucent,\n\n00:00:43.870 --> 00:00:45.270\nadd a couple of cloves of garlic.\n\n00:00:45.270 --> 00:00:46.830\nSaute those for about 30 seconds\n\n00:00:46.830 --> 00:00:49.410\nbefore adding two to three\ntablespoons of tomato paste,\n\n00:00:49.410 --> 00:00:51.040\nand a shake of red chili flake.\n\n00:00:51.040 --> 00:00:52.740\nSaute those together for about a minute,\n\n00:00:52.740 --> 00:00:56.730\nbefore adding a 28-ounce can\nof whole San Marzano tomatoes.\n\n00:00:56.730 --> 00:00:57.570\nStir those in,\n\n00:00:57.570 --> 00:00:58.403\ncrush them up,\n\n00:00:58.403 --> 00:00:59.760\nplace the whole thing over medium heat\n\n00:00:59.760 --> 00:01:01.870\nand bring it up to a\nsimmer lowering the heat,\n\n00:01:01.870 --> 00:01:03.890\njust enough to maintain a bare bubble.\n\n00:01:03.890 --> 00:01:06.050\nWe're also gonna add a little\nshake of dried oregano,\n\n00:01:06.050 --> 00:01:09.190\na couple of stems of basil\nand one cup of tap water,\n\n00:01:09.190 --> 00:01:12.490\nor bottled water I guess if\nyou're a real fancy pants.\n\n00:01:12.490 --> 00:01:14.510\nThen we're just gonna let this\nsimmer for about 45 minutes,\n\n00:01:14.510 --> 00:01:16.600\nuntil the flavors have\nmelded and mellowed out.\n\n00:01:16.600 --> 00:01:17.930\nMeanwhile, over on the countertop,\n\n00:01:17.930 --> 00:01:19.520\nit's time to prep our chicken.\n\n00:01:19.520 --> 00:01:21.700\nI've got four large breasts\nhere that I'm gonna lay out\n\n00:01:21.700 --> 00:01:23.750\non some plastic wrap and butterfly,\n\n00:01:23.750 --> 00:01:25.520\ncutting from the rounded\nside of the breast,\n\n00:01:25.520 --> 00:01:27.890\ntowards the flat side and\nopening it up like a book.\n\n00:01:27.890 --> 00:01:29.500\nThen I'm gonna lay another\nsheet of plastic wrap\n\n00:01:29.500 --> 00:01:30.480\non top of the breasts,\n\n00:01:30.480 --> 00:01:32.880\nand pound them out using a meat pounder.\n\n00:01:32.880 --> 00:01:35.370\nYou could also use the bottom\nof fry pan or your bare fists,\n\n00:01:35.370 --> 00:01:36.800\nif you've got issues to work out.\n\n00:01:36.800 --> 00:01:38.200\nFlattening the breasts is gonna help them\n\n00:01:38.200 --> 00:01:39.700\ncook more quickly and evenly,\n\n00:01:39.700 --> 00:01:43.020\nand give us maximum surface\narea on which to bread.\n\n00:01:43.020 --> 00:01:44.930\nMost of it's gonna hit them\na little bit of kosher salt,\n\n00:01:44.930 --> 00:01:47.110\nand freshly ground pepper\nbefore setting aside,\n\n00:01:47.110 --> 00:01:49.460\nso that we might assemble\nour breading station.\n\n00:01:49.460 --> 00:01:50.950\nThe first two platforms of which\n\n00:01:50.950 --> 00:01:52.010\nare a couple of beaten eggs,\n\n00:01:52.010 --> 00:01:53.560\npreferably without their shells,\n\n00:01:53.560 --> 00:01:54.510\nlet's start with three,\n\n00:01:54.510 --> 00:01:56.340\nand then we've also got\nsome, all purpose flour,\n\n00:01:56.340 --> 00:01:58.500\na little sprinkle of which\nwe're gonna add to the eggs.\n\n00:01:58.500 --> 00:02:00.240\nThis is gonna create\nmore of an egg slurry,\n\n00:02:00.240 --> 00:02:01.470\nThat's gonna have an easier time\n\n00:02:01.470 --> 00:02:03.140\nadhering to the surface of the chicken.\n\n00:02:03.140 --> 00:02:03.973\nAnd then I don't know,\n\n00:02:03.973 --> 00:02:05.700\nlet's make it four eggs,\na little bit more flour,\n\n00:02:05.700 --> 00:02:06.670\nand then for ease of dipping,\n\n00:02:06.670 --> 00:02:09.440\nwe're spreading panko breadcrumbs\nout on a rim baking sheet\n\n00:02:09.440 --> 00:02:11.830\nwith a generous sprinkle\nof Parmesan cheese,\n\n00:02:11.830 --> 00:02:13.920\nthe pre-graded stuff, no\nneed to be fancy here.\n\n00:02:13.920 --> 00:02:16.050\nThen to the flour I'm also\ngonna add some spices.\n\n00:02:16.050 --> 00:02:17.050\nI got some garlic powder,\n\n00:02:17.050 --> 00:02:18.860\nsome dried oregano and dried basil,\n\n00:02:18.860 --> 00:02:21.620\nmaybe about a half teaspoon\neach per cup of flour.\n\n00:02:21.620 --> 00:02:23.920\nAlso some freshly ground\npepper for good measure.\n\n00:02:23.920 --> 00:02:25.140\nTiny whisk those to combine,\n\n00:02:25.140 --> 00:02:26.910\nand we're ready to commence to dipping.\n\n00:02:26.910 --> 00:02:29.050\nDown some disposable\ngloves if you got them,\n\n00:02:29.050 --> 00:02:30.410\nand we're gonna do our very best,\n\n00:02:30.410 --> 00:02:33.150\nto exercise the wet\nhand, dry hand technique.\n\n00:02:33.150 --> 00:02:34.830\nThat is, using one hand for wet stuff,\n\n00:02:34.830 --> 00:02:35.890\none hand for dry stuff.\n\n00:02:35.890 --> 00:02:37.150\nWe're starting in the flour.\n\n00:02:37.150 --> 00:02:38.770\nOnce every nook and cranny is covered,\n\n00:02:38.770 --> 00:02:39.680\nwe're dipping in the egg.\n\n00:02:39.680 --> 00:02:41.140\nLikewise, making sure that it is\n\n00:02:41.140 --> 00:02:43.030\nevenly coated in egg slurry,\n\n00:02:43.030 --> 00:02:44.665\nand then it's headed into the breadcrumbs,\n\n00:02:44.665 --> 00:02:45.897\nwhere you guessed it,\n\n00:02:45.897 --> 00:02:47.860\nevery nook and cranny should be covered.\n\n00:02:47.860 --> 00:02:49.640\nNow, if you like an extra crispy crust,\n\n00:02:49.640 --> 00:02:50.880\nand you wanna really go crazy,\n\n00:02:50.880 --> 00:02:52.290\nyou could double-dip.\n\n00:02:52.290 --> 00:02:55.070\nThat is head back into the egg\nslurry from the breadcrumbs,\n\n00:02:55.070 --> 00:02:57.330\nand once more back into the breadcrumbs.\n\n00:02:57.330 --> 00:02:58.270\nOnce everybody's coated,\n\n00:02:58.270 --> 00:03:00.330\nwe're letting the chicken\nhang out in the breadcrumbs,\n\n00:03:00.330 --> 00:03:01.690\nuntil we're ready to fry.\n\n00:03:01.690 --> 00:03:03.380\nThis is going to strengthen their coating.\n\n00:03:03.380 --> 00:03:04.800\nMeanwhile, over on the stove top,\n\n00:03:04.800 --> 00:03:06.780\nour sauce is looking pretty, ready to go.\n\n00:03:06.780 --> 00:03:07.760\nGive it a taste to see\n\n00:03:07.760 --> 00:03:09.970\nhow it's grown sweet and saucy with time.\n\n00:03:09.970 --> 00:03:12.150\nThere's no need to add\nsugar to tomato sauce,\n\n00:03:12.150 --> 00:03:13.960\njust salt and freshly ground pepper.\n\n00:03:13.960 --> 00:03:15.760\nMake sure to fish out any basil stems.\n\n00:03:15.760 --> 00:03:18.310\nSet aside and keep warm\nuntil ready to serve.\n\n00:03:18.310 --> 00:03:20.460\nNext up, we're heating\na quart of peanut oil\n\n00:03:20.460 --> 00:03:22.090\nto 350 degrees Fahrenheit,\n\n00:03:22.090 --> 00:03:23.700\nand dropping in our chicken,\n\n00:03:23.700 --> 00:03:25.300\nfrying for roughly five minutes\n\n00:03:25.300 --> 00:03:27.380\nuntil deeply golden brown on the outside,\n\n00:03:27.380 --> 00:03:28.490\nand cooked through.\n\n00:03:28.490 --> 00:03:29.510\nThis shouldn't take too long,\n\n00:03:29.510 --> 00:03:31.776\nso long as your oil is hot\nand your chicken is thin.\n\n00:03:31.776 --> 00:03:33.620\nFish out the pieces once they're done,\n\n00:03:33.620 --> 00:03:35.430\nand let them drain on paper towels.\n\n00:03:35.430 --> 00:03:38.340\nThis is gonna soak up excess\noil and keep them crisp.\n\n00:03:38.340 --> 00:03:39.950\nRinse and repeat with\nthe remaining chicken,\n\n00:03:39.950 --> 00:03:41.830\nand then it's time to finish.\n\n00:03:41.830 --> 00:03:43.310\nSo go ahead and preheat your broiler,\n\n00:03:43.310 --> 00:03:45.320\nbecause we wanna get stuff bubbly.\n\n00:03:45.320 --> 00:03:47.400\nOur chicken cutlets are\nheaded onto a wire rack,\n\n00:03:47.400 --> 00:03:48.660\nset in a rim baking sheet,\n\n00:03:48.660 --> 00:03:50.700\nwhere they shall be topped\nwith a couple of things.\n\n00:03:50.700 --> 00:03:52.330\nFirst up some fresh basil.\n\n00:03:52.330 --> 00:03:54.300\nNow I know what you're saying,\nbasil under the broiler?\n\n00:03:54.300 --> 00:03:57.340\nBut don't worry, it's going\nto be protected by the cheese.\n\n00:03:57.340 --> 00:03:59.260\nCopious slices of fresh mozzarella,\n\n00:03:59.260 --> 00:04:00.860\nabout as much as you can fit on there.\n\n00:04:00.860 --> 00:04:03.020\nAnd to assist with both\nflavor and browning,\n\n00:04:03.020 --> 00:04:05.120\nsome freshly grated Parmesan cheese.\n\n00:04:05.120 --> 00:04:05.970\nThis is where you wanna use\n\n00:04:05.970 --> 00:04:07.820\nthe freshly grated stuff if possible.\n\n00:04:07.820 --> 00:04:09.020\nThese guys are headed under the broiler\n\n00:04:09.020 --> 00:04:10.100\nfor just a few minutes,\n\n00:04:10.100 --> 00:04:12.220\njust enough time to get our pasta ready.\n\n00:04:12.220 --> 00:04:14.190\nYou'll notice that we got\nthe pasta boiling in a pot,\n\n00:04:14.190 --> 00:04:16.340\nright next to a big old saute pan.\n\n00:04:16.340 --> 00:04:19.130\nThat's because we're finishing\nthe pasta in the sauce.\n\n00:04:19.130 --> 00:04:20.380\nFew generous ladle fulls,\n\n00:04:20.380 --> 00:04:21.850\nthat we're gonna put over medium heat.\n\n00:04:21.850 --> 00:04:23.740\nUntil just bubbling, add in the pasta\n\n00:04:23.740 --> 00:04:25.770\nwhen it's just about a minute shy of done.\n\n00:04:25.770 --> 00:04:28.240\nWe're then gonna finish\ncooking the pasta in the sauce,\n\n00:04:28.240 --> 00:04:30.720\nalong with about a half\ncup of pasta water.\n\n00:04:30.720 --> 00:04:32.250\nIs both gonna finish cooking the pasta,\n\n00:04:32.250 --> 00:04:35.510\nand help emulsify the sauce\nand make it almost creamy.\n\n00:04:35.510 --> 00:04:38.110\nBut a few things that are\ngonna make it actually creamy,\n\n00:04:38.110 --> 00:04:39.360\nonce it's done kill the heat,\n\n00:04:39.360 --> 00:04:40.870\nadd some freshly chopped basils,\n\n00:04:40.870 --> 00:04:42.191\nsome freshly shaved Parmesan.\n\n00:04:42.191 --> 00:04:43.930\nAnd because we're decidedly\n\n00:04:43.930 --> 00:04:45.470\nnot trying to be healthy with this meal,\n\n00:04:45.470 --> 00:04:48.010\na couple tablespoons of unsalted butter.\n\n00:04:48.010 --> 00:04:50.080\nThis is how you take\npasta with tomato sauce\n\n00:04:50.080 --> 00:04:51.170\nto the next level.\n\n00:04:51.170 --> 00:04:53.150\nMeanwhile, our chicken\ncutlets are out the oven,\n\n00:04:53.150 --> 00:04:54.780\nand looking pretty awesome.\n\n00:04:54.780 --> 00:04:56.080\nBut I know you're going to say,\n\n00:04:56.080 --> 00:04:57.810\nBabish why are you doing\nthat with your hands?\n\n00:04:57.810 --> 00:05:00.110\nAlso, why you melting\ncheese on fried chicken,\n\n00:05:00.110 --> 00:05:01.560\nand calling it chicken Parm?\n\n00:05:01.560 --> 00:05:02.393\nWell, I'll tell you why.\n\n00:05:02.393 --> 00:05:05.120\nBecause once we proudly plate\nup our poultry on tapper,\n\n00:05:05.120 --> 00:05:06.730\nprominent peak of pasta.\n\n00:05:06.730 --> 00:05:09.880\nBrown sauce up the cutlets\non top of the cheese.\n\n00:05:09.880 --> 00:05:11.900\nI know that this is not\nthe most traditional look,\n\n00:05:11.900 --> 00:05:14.730\nbut it prevents the chicken's\ncrust from getting soggy,\n\n00:05:14.730 --> 00:05:17.490\nso that even leftovers will\nremain pleasantly crisp.\n\n00:05:17.490 --> 00:05:19.410\nNot that there's gonna be any leftovers.\n\n00:05:19.410 --> 00:05:20.980\nOnce we hit this with shaved Parmesan\n\n00:05:20.980 --> 00:05:22.230\nand a little bit of fresh basil,\n\n00:05:22.230 --> 00:05:23.063\nit becomes one of the most\n\n00:05:23.063 --> 00:05:26.180\neasily demolishable dishes\nin Basics Babish history.\n\n00:05:26.180 --> 00:05:28.710\nThis has gotta be one of my\ntop five favorite dishes.\n\n00:05:28.710 --> 00:05:30.780\nAnd without question\nwould be my last meal.\n\n00:05:30.780 --> 00:05:32.000\nSo before you head to the pearly gates,\n\n00:05:32.000 --> 00:05:33.680\nmake sure you try this at least once.\n\n00:05:33.680 --> 00:05:35.360\nIt's worth the time,\nit's worth the effort,\n\n00:05:35.360 --> 00:05:36.279\nit's worth the calories,\n\n00:05:36.279 --> 00:05:38.870\nit's worth repeatedly scalding\nthe roof of your mouth,\n\n00:05:38.870 --> 00:05:41.310\nand having an Italian-American\nhangover the next day.\n\n00:05:41.310 --> 00:05:42.470\nHope you guys try it for yourselves.\n\n00:05:42.470 --> 00:05:43.960\nLet me know what you think and remember,\n\n00:05:43.960 --> 00:05:45.000\nstay crispy out there.\n\n00:05:45.000 --> 00:05:47.720\nThank you again to Trade Coffee\nfor sponsoring this episode.\n\n00:05:47.720 --> 00:05:50.210\nTrade has a massive amount\nof high quality coffees,\n\n00:05:50.210 --> 00:05:51.750\nfrom the nation's top roasters.\n\n00:05:51.750 --> 00:05:53.170\nCustomized your preferences,\n\n00:05:53.170 --> 00:05:55.560\nand continually evolving\nto suit your taste.\n\n00:05:55.560 --> 00:05:56.770\nWith their quick and easy quiz,\n\n00:05:56.770 --> 00:05:58.530\nyou'll be matched with\nthe roasters and beans,\n\n00:05:58.530 --> 00:06:00.660\nthat best suit your brewing practices.\n\n00:06:00.660 --> 00:06:03.870\nFor me lately, that's been the\nJohn Brown from PT's Coffee\n\n00:06:03.870 --> 00:06:05.200\nand Topeka, Kansas,\n\n00:06:05.200 --> 00:06:08.030\na medium dark blend with\nchocolate and black cherry flavors\n\n00:06:08.030 --> 00:06:09.380\nand a tobacco finish.\n\n00:06:09.380 --> 00:06:10.530\nOnce you've received your coffee,\n\n00:06:10.530 --> 00:06:11.880\nyou can rate what Trade sent\n\n00:06:11.880 --> 00:06:14.030\nto refine your selection on future orders.\n\n00:06:14.030 --> 00:06:15.210\nBe one of the first hundred people\n\n00:06:15.210 --> 00:06:17.040\nto get 30% off your first bag,\n\n00:06:17.040 --> 00:06:18.890\nby using the link in\nthe video description.\n\n00:06:18.890 --> 00:06:20.840\nAnd for the people in\nyour life who love coffee,\n\n00:06:20.840 --> 00:06:22.782\nTrade offers, gift subscriptions too.\n\n00:06:22.782 --> 00:06:25.365\n(upbeat music)"
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