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The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.
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CUTTING BOARD:
3QT SAUCIER:
12″ FRY PAN:
IMMERSION BLENDER:
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*Ingredients*
CHICKEN:
∙340g (2) chicken thighs (6 oz each)
∙Salt
∙125g (1c) all-purpose (AP) flour
∙2 large eggs, beaten
∙75g (1c) panko breadcrumbs
∙75g (¾c) grated parmesan cheese
∙2g (½t) black pepper
∙2g (½t) salt (for breading mixture)
∙200g (1c) olive oil (for frying)
∙2 slices provolone cheese
∙6 slices fresh mozzarella (approximately 60g/2 oz)
∙30g (¼c) grated parmesan cheese (for topping)
MARINARA:
∙Olive oil
∙30g (6 cloves) minced garlic
∙25g (2T) chopped Calabrian chiles (sub with 2–3g dried chili flakes)
∙75g (5T) tomato paste
∙800g (28 oz) can of crushed tomatoes
∙20g (5t) sugar
∙10g (3t) salt (for marinara sauce)
∙10g (2T) fresh basil, chiffonade
Instructions
Prepare the Chicken:
1. Season both sides of the chicken thighs generously with salt. Let rest for 10 minutes.
2. Place thighs in a freezer bag, one at a time, and pound it gently with a saucepan until it is about 7–8 inches long, 3 inches wide, and ½ inch thick. (20cmx7.5cmx1.25cm)
Bread the Chicken:
1. Prepare three trays: one with flour, one with beaten eggs, and one with a breadcrumb mixture (panko, parmesan, pepper and salt – mixed).
2. Coat each thigh thoroughly in flour, shaking off excess. Dip in beaten eggs to coat, ensuring no dry spots remain. Finally, press into the breadcrumb mixture, packing the breading tightly so no chicken is showing. Repeat for both thighs.
Rest the Breaded Chicken:
1. Place the breaded cutlets on a wire rack and refrigerate for 30 minutes to ensure the breading adheres during frying.
Make the Marinara Sauce:
1. Heat a sauce pan over medium heat and add olive oil (~15g).
2. Add minced garlic and chopped Calabrian chiles. Cook until garlic is soft and fragrant (~3–4 minutes).
3. Stir in tomato paste and cook for 60 seconds until it deepens in color.
4. Add crushed tomatoes (blended lightly with an immersion blender for a smoother texture), sugar, and salt. Simmer on low heat for 15 minutes until thickened.
5. Chiffonade basil. Turn 90 degrees and chop again. Stir in off heat.
Fry the Chicken:
1. Heat 200g/1c of olive oil in a large sauté pan to 350–375°F (177–190°C). Lay the breaded chicken carefully in the hot oil and fry for ~2 minutes on the first side until golden brown. Flip and fry for another 90–120 seconds.
2. Transfer fried cutlets to a wire rack.
Assemble the Chicken Parm:
1. Spread ¼ cup marinara sauce over each fried chicken cutlet.
2. Place 1 slice of provolone cheese and 3 slices of fresh mozzarella on each cutlet.
3. Sprinkle with grated parmesan cheese.
Broil or Bake:
1. Place cutlets under a broiler set to high for 3–4 minutes until the cheese is melted, bubbling, and browned. (If no broiler, bake at the highest oven setting for 6–8 minutes.)
CHAPTERS:
0:00 Prepping and breading the chicken
2:58 Marinara
4:22 Get yourself 5 ply
5:36 Finishing the marinara
6:53 Frying the chicken
8:12 Building and finishing the chicken parm
🎧MUSIC:
EPIDEMIC SOUND
#chickenparm #chickenparmesan
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that’s easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9″x13″ bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
–––––––––––––––––––––––––––––––––––––––
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9″x13″ Non-Stick Pan –
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Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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Giada’s Cioppino is a recipe for the books!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Directions
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
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How to Make Giada’s Cioppino | Everyday Italian | Food Network