I've "oven fried" chicken before and it works although not as well as regular frying. I've experimented by coating the chicken in oil and then breading. I've also tried oiling it after breading and it works oil too although it doesn't make a pretty crust.
Hi. Is there a reason why you don't season the chicken before the flour and do it after pouring oil on it? What prevents the oil from making the milanese all soggy? Take my comments with a grain of salt, as I've made this "dish" maybe thrice in my life. I usually fry the fillet and rack it, then broil it to melt the cheese. I'm guessing other restaurants probably use the deep frier to cook the chicken. . . Convection ovens in the restaurant I worked at were used for catering and prep only.
And I wonder why chicken parm is so popular. I find it rather pedestrian. Sure, it's comfort food, but it's not my go to chicken dish. It reminds me of american interpretation of Italian food. Which it is. Smothering everything in a marinara sauce isn't appealing to me, but hey. Lots of people like it. But yeah, I'd eat your food. /img/vbsmilies/smilies/smile.gif
gloves for that purpose are a wast of money. as per health board rulls you must wash your hands both before putting gloves on and after taking gloves off . washing my hands was so I could grab the oil and seasoning.
Ok, now this is getting ridiculous.
Thanks now I can sleep.
I'm sorry that you don't like me. Not everyone gets alone and that unfortunate. But first off I never asked anyone for feedback on this video. I asked for people to share in discussion of there favourite ways to cook this chicken dish. I've also had a few thought full conversations with other members over the private chat feature of the board on a few topics. I'm not just hear for youtube hits. But since you brought it up I'll share with you my avrage video gets less then 200 views. According to youtube analytics less the 9% of that comes from here. So you can harely argue that I'm using this site to bolster my count. I'm hame just sharing my homemade videos of my professional experience with no dilutions of getting famous from this.
Ok, now this is getting ridiculous.
You know what's funny? You come here post your videos and ask for feedback. But you the truth is, you couldn't care less about feedback. All you want is to get YouTube views. Hits. Now for some (obscure) reason the mods here are allowing you to spam this board. Personally I find it diminishes the quality of the board. Let's get it straight: we don't need your videos. On the other hand, YOU need the "views." So you show up here and pretend to ask for feedback, which is enough to let the mods let you post your videos so you can achiever you view count.
The truth is, an instructional video teaching people how to make chicken stock by telling you "so, take your chicken breasts..." while you take chicken bones (no breasts) on the screen is NOT a good instructional video. And I'm sure you'll agree with that. And I told you that in the thread where you asked for feedback on your chicken stock video. And you chose not to answer, but instead, post more videos. Which proves my point: you couldn't care less about feedback. You just need to get some hits, some YouTube ranking, and you're using this board to get a few more hits (I've never seen you post anything other than your videos).
I'm not sure why the mods aren't seeing through you... but I am.
That's how we do it if we forgot one and have to make up the time. I do like how the breading browns up nicer that way.
Good video. Your finished product looks good.
I was wondering if you could provide some details about your marinara?