INGREDIENTS: 1 large boneless, skinless chicken breast 1/2 cup AP flour 1/2 cup fine Italian breadcrumbs 2 large eggs 1 cup light olive oil 1 tbsp extra virgin olive oil 200g pasta of your choice 1 large shallot 3 cloves garlic 1/3 container saffron 1/4 cup hot water 100 mL white wine 200 mL chicken stock 1/4 lb butter, diced 1 piece Parmesan cheese (to grate fresh) 1/4 bunch parsley Fine sea/kosher salt (to taste) Freshly cracked black pepper (to taste)
INSTRUCTIONS:
CHICKEN MILANESE: 1. Cut your chicken breast in half lengthwise, and pound out both pieces between two pieces of parchment until they’re 1/2 cm thick. Season the cutlets with salt. 2. Set up three trays, one each with flour, beaten eggs, and breadcrumbs. Bread each cutlet, going flour, then into the egg, then into the breadcrumbs, getting a good dredge on each step, but also shaking off any excess before moving to the next tray. 3. Pre-heat your 1 cup of light olive oil in a medium heavy-bottom pan over medium-high heat. You want the oil to reach 180C/350F before adding your cutlets. Immediately turn the heat on your pan down to medium once the cutlets hit the oil, and continue to shallow fry for 3-4 minutes, flipping your cutlets often to ensure even colouration. Once your cutlets are golden brown, and have reached an internal temperature of 72C/162F, remove them from the pan and season them with a pinch of salt + pepper. 4. Garnish your chicken with some chopped parsley and freshly grated parmesan cheese.
PASTA ALLA MILANESE: 1. Bring a pot of heavily-salted water to a boil. Finely chop your shallots and garlic. Finely grind your saffron and bloom it by pouring 1/4 cup of hot water over the saffron and letting it steep. Drop your pasta in your boiling water, and allow it to cook until al dente. 2. In a separate pan, sauté your shallots and garlic in 1 tbsp EVOO until translucent. Add your white wine, and let it reduce until a syrupy consistency. Add your saffron/hot water mix, and your chicken stock. Reduce the liquid in the pan by half. Turn the heat to low, and start emulsifying in your cold butter, 3-4 cubes at a time. I find a whisk is helpful with this step. Keep adding butter until your sauce can coat the back of a spoon. 3. Add your pasta to the sauce, along with a generous grating of Parmesan. Also add a small ladle of your pasta water to help bring the sauce together. Stir and toss your pasta as the sauce reduces once more. You can finish your pasta with chopped parsley if you’d like, or serve it as-is! Enjoy!
48 Comments
INGREDIENTS:
1 large boneless, skinless chicken breast
1/2 cup AP flour
1/2 cup fine Italian breadcrumbs
2 large eggs
1 cup light olive oil
1 tbsp extra virgin olive oil
200g pasta of your choice
1 large shallot
3 cloves garlic
1/3 container saffron
1/4 cup hot water
100 mL white wine
200 mL chicken stock
1/4 lb butter, diced
1 piece Parmesan cheese (to grate fresh)
1/4 bunch parsley
Fine sea/kosher salt (to taste)
Freshly cracked black pepper (to taste)
INSTRUCTIONS:
CHICKEN MILANESE:
1. Cut your chicken breast in half lengthwise, and pound out both pieces between two pieces of parchment until they’re 1/2 cm thick. Season the cutlets with salt.
2. Set up three trays, one each with flour, beaten eggs, and breadcrumbs. Bread each cutlet, going flour, then into the egg, then into the breadcrumbs, getting a good dredge on each step, but also shaking off any excess before moving to the next tray.
3. Pre-heat your 1 cup of light olive oil in a medium heavy-bottom pan over medium-high heat. You want the oil to reach 180C/350F before adding your cutlets. Immediately turn the heat on your pan down to medium once the cutlets hit the oil, and continue to shallow fry for 3-4 minutes, flipping your cutlets often to ensure even colouration. Once your cutlets are golden brown, and have reached an internal temperature of 72C/162F, remove them from the pan and season them with a pinch of salt + pepper.
4. Garnish your chicken with some chopped parsley and freshly grated parmesan cheese.
PASTA ALLA MILANESE:
1. Bring a pot of heavily-salted water to a boil. Finely chop your shallots and garlic. Finely grind your saffron and bloom it by pouring 1/4 cup of hot water over the saffron and letting it steep. Drop your pasta in your boiling water, and allow it to cook until al dente.
2. In a separate pan, sauté your shallots and garlic in 1 tbsp EVOO until translucent. Add your white wine, and let it reduce until a syrupy consistency. Add your saffron/hot water mix, and your chicken stock. Reduce the liquid in the pan by half. Turn the heat to low, and start emulsifying in your cold butter, 3-4 cubes at a time. I find a whisk is helpful with this step. Keep adding butter until your sauce can coat the back of a spoon.
3. Add your pasta to the sauce, along with a generous grating of Parmesan. Also add a small ladle of your pasta water to help bring the sauce together. Stir and toss your pasta as the sauce reduces once more. You can finish your pasta with chopped parsley if you’d like, or serve it as-is! Enjoy!
If you dont fire your noodles for calling out genocide and use AI art, its not truly olympic noodles
Only those type of videos appear when im fasting
Imagine getting those and overcooking them
Am I the only one who thinks these pastas look really dumb-
As an Iranian, seeing do saffron like that gave me a heart attack
People are saying they would the condoms for souvenirs, why would they take like 3 each.
It was VERY apparent those noods were 3D printed. Beyond being five bowls, the ridges created would hold sauce especially well
WTH is 3d printed food
This the PERFECT pasta form!
It is exactly one bite and the rings hold the sauce super well!
Nice description
That onion was chopped on a microscopic level
3d printed.. pasta?
Dude I don't even care about the Olympics 😂
He can feel the Olympics coming inside of him
Olympic cooking would go hard AF
Nick.g got his hands on 2
So they just sending this shit to anyone now
Why tf would cooking be a sport?
Two billionth video im seeing of these pasta and someone trying to be aesthetic making a vid about it😭
🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
Is this a repost or am I thinking of another guy who made a video like this?
why the fuck would you be alone in wondering how it feels to be an olympian
If its 3d printed hows it edible?
How do you 3D print noodles?
Why the metal plate? This is not a serving plate… looking good other than that..
Yooo u look like Silvester stalonne when he made rocky
Wait so someone could 3d print these and basically have Olympic noodles
Why could I lowkey tell it was 3f printed. Like before he said it was pasta I was like oh it's a 3d print
forget cooking, I’ll be an olympian if they add eating😂
No 549 nick digovanie no sure how to spell but he got two
What do you mean 3d printed…
Why does the box look high key ai
as an italian i've never seen pasta cooked like this, so i wouldn't Say it's tradizional but It looks really good
Type of stuff it be showing me in ramadan while i am fasting
reminds me of sunghoon❤️🥺
How do you eat 3d printed pasta
ITS NOT CHICKEN IT IS VITELLA
I really hope he didn’t through the box away 🥺
Saying pasta noodles is the same thing as saying chai tea
Please don’t use that much saffron , few threads are enough, we shouldn’t consume so much of it also😊
why are you cooking the Audi logo??
I reckon I could eat like 10’000 of those in about 3 days
How tf you 3d print pasta??? 😂
Olympic cooking would be awesome. I don't know how it'd be done. It'd have to use some kind of culturally neutral dish like Mac and cheese
I want to eat that
cooking relay
Judging by your voice, I was expecting you to be some Asian chef😭 you just earned a new sub!