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Full video: https://youtu.be/GkH3Ay3ooXU
Brought to you by: Michael Franzese Wines
Welcome back to the kitchen! Today, former Colombo family Capo Michael Franzese is cooking up an Italian-American classic: Chicken Parmesan. Michael breaks down his absolute must-follow rules for cooking the juiciest, crispiest chicken cutlets, including the “whole onion” sauce trick he learned from his pizza partner, and why you should never skip the flour when breading.
While cooking, Michael shares untold stories about his childhood, the deep regrets he holds about his grandparents from his time in prison, and a touching story about his Grandpa Rocky that taught him a valuable lesson about misjudging people. Finally, Michael plates up the dish, strictly enforces the “Al Dente” pasta rule, and does a live taste test pairing the meal with Franzese Wine’s Areni, White, Cherry, and the special 50th Anniversary “Made Man” bottle.
This is the Mob’s Guide to the perfect chicken parm.
0:00 – Welcome to My Kitchen!
1:00 – The Secret to the Perfect Tomato Sauce
4:04 – The “Whole Onion” Sauce Trick (No Chopping!)
7:12 – Why I Only Eat Organic & The Meatball Debate
8:49 – The #1 Secret to Juicy Chicken (Never Eat Dry Chicken)
11:06 – The Breading Rule You Can’t Break
12:01 – Untold Stories of My Grandparents & My Biggest Regret
13:26 – Grandpa Rocky, Baseball, & A Lesson in Misjudging People
16:27 – Frying the Chicken (The Sizzle Test)
17:20 – Why You NEVER Order Chicken Parm in Italy
20:45 – Plating the Chicken Parmesan
29:00 – The Taste Test & Perfect Wine Pairings
23 Comments
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What's the recipe for the sauce? Thank you.
Michael, Its 1990, I'm in Long Beach at a liquor store buying wine to bring to a friend's nice dinner. I was purchasing several bottles. I asked, should I stay with red, or go white.
Now I wasn't skimping, I was purchasing some very respectable wines. When I asked about what I should buy, the owner looked me and said "I'll smack you! You drink to your taste. He went on to say, "While pairing is a guideline, it's never a rule." " Drink to your taste!!!"
I never forgot that!
Thank you for the recipe. It looks delicious ! I love the stories and the recipes combined! Fits perfectly. Question. Alot of people put sugar or carrot in the sauce for sweetness. Why didn't you use either? I can't find mutti tomatoes anywhere. Any other suggestions? I can't find san marzano tomatoes either. I dont like jarred sauce at all. Love all your videos. All the best!❤
Give me a break! Ravioli!!!! Without a doubt, my absolute favorite! We had a place on 72st and New Utrecht Av, Pastosa's. THE BEST!
Since moving away from NY, I have made my own from total scratch. Pasta rolled thin, and then just cheese filling with minimal herbs. I wanted to type Ragut, but I knew I'd botch it!
Non Italian here. The first time I ever cooked pasta, it was after my half Italian fiance and I bought a house. Spaghetti. I dropped a pound in a pot of salted boiling water and went out to the living room to watch TV. Like 30 minutes later she asked if I started dinner and I'm like yeah the spaghetti has been going for like half an hour. She hits the roof. I went out and looked in the pot and the pasta was mush at the bottom of the pot. We ordered a pizza. I have since become very proficient at cooking pasta al dente
It's a shame our food is becoming poison. I've met people who need gluten free. Not in Europe. People went to France, Italy, Germany ate pasta, bread nongluten free. No digestive issues. The fruit, cheese, meats everything in Europe is better. The taste is like food used to taste here seems like we're being poisoned intentionally.
Chicken caccitore next. please And thank you!
Shame on you! Shredded Mutz! That's a Cardinal Sin!… And again…. Oil in the water???? Mike???? Please! It coats the pasta and prevents the sauce from being absorbed into the pasta. These are serious rookie mistakes. Grated Mutz in a bag????? Oil in the water????
I love ya Mike, but stick to Mob videos!!!! PLEASE!
One of my favorite dishes!
Drain your pasta and mix in a couple of spoons of sauce….. Non Stick!!! C'mon Mike! You know better!
Ok, so I'm not Italian, (in fact I'm an American black woman who was born in Spain and spent a number of years in Germany), but I really love your videos. I love to reach out, and find 'old school' recipes. Thank you for this channel.
Why do Italians think they are the last word on food? They bury everything in sauce, is that a talent?
Hmmmm, that onion trick is nice! Thank you. (And yes, I'm reacting in 'real time')
Can you please do a video on Bucatini al amatriciana. Thanks Michael
eh, i use provolone not mozz
More of these wine tasting and cooking videos, would be absolutely huge Mike! God bless 🍝🍷
That looks delicious Fransz!
Wine & Pasta, can't beat it…!!
the "Great State of Chicago"
Thank you Mike for the recipe. I will try to make this soon. Is there anyone in your big family works as a professional chef? If there are, definitely inherit their talent.
John 3.16 ❤jesus died for our sins jesus didn't marry a girl child 😂m.a.g.a 😂😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Hello from Melbourne Australia 😂m.a.g.a 😂😂😂😂😂😂😂😂😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤
Yes, Beautiful and Adenta.. Excellent
The mobs chicken? I knew you were still active,in the MOB,and ,how many mobsters use that recipe to make it a mob recipe or is it just you Michael