20 thoughts on “New & Improved Chicken Parmesan – Chicken Parm Recipe

  1. This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.

  2. I really enjoy your videos, there are some GREAT recipes – but please stop talking about "kosher salt" It aint worth the trouble when the whole world makes delicious salt.

  3. His tone makes him sound like he’s about to say something else within a sentence, but then he ends the sentence lol.

  4. I like the content of these videos but I just can't get past the incessant voice inflection that occurs in at least every other sentence. That is not needed to explain what you're doing. STOP IT!

  5. The tiniest bit of parm at the end of the nearly finished dish?! Blasphemy! Freshly grated parm in the bread crumbs and freshly thin sliced parm, topping the chicken before it goes in the oven. This looks bland and very under seasoned. You don’t mess with perfection. I’ll stick with Jordon Ramsey’s recipe. Been making it for years and it’s the best chicken parm ever.

  6. I don't even watch food channels. Why was this recommended to me?

    YouTube must know how much I love chicken parm

  7. @chef john: i have been doing this cheese mixture (ricotta & cheddar) + provolone with freshly shredded parmigiana for years as i found only mozzarella to be exact same as your description.

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