EgoFlyer: My favorite game in this subreddit is “Guess the top complaint.” I got it right today! No seasoning 🙂
CoralPinkOrange: Those giant blobs of egg white in the “whisked” eggs really bothered me.
godrestsinreason: 1. What purpose does the milk in the eggs serve?
2. Why was nothing seasoned?
There’s like a bunch of different chicken Parmesan recipes in this subreddit. This one doesn’t even really hold a candle to the “Dead Chicken with Old Milk” one.
GrievingVCRs: How can everyone cut a chicken breast in half without it ripping and tearing in every direction?
reboot3times: Why do people make something crispy and then serve it soggy?
Restaurants always do that with fried chicken/steak. Don’t serve gravy ON it and let it sit and get soggy! ARGH
Crispy item should be combined with the meal at the last minute to keep it crispy.
DropTopInMyWhip: Never forget to beat your meat
2happycats: That was a big chicken to have a breast that big.
R0gueScientist: Where is ANY seasoning. Cheese is not seasoning.
SEASON THAT CHICKEN.
the_sun_flew_away: Gene parmesan?
kidajske: Tip hero doesn’t know how to cook.
siva115: Chicken parm is such a weird dish to me. You bread chicken and build up a crispy crust and then you just make it soggy with a shitload of marinara?
aptrapani: Why wouldn’t they beat the eggs properly? Why call it chicken parmesan if it’s completely covered in mozzarella and only a tiny sprinkling of parmesan? Why serve it on top of a pile of spaghetti?
This recipe is a fucking train wreck for something that is arguably so simple to make.
MakeMercaUpvoteAgain: Directions unclear. How did you make those noodles at the end?
xxTheseGoTo11xx: My god, this sub has an outrageous majority of comments complaining on every post. I don’t know why anyone would ever post a recipe to this sub with the amount of negativity in it.
karl_hungas: On top of some other issues, my main piece of advice is you shouldn’t be frying parm, adding it to the breadcrumbs is the wrong move. Once it’s fried, a generous layer of parm should go on and then the mozz, the parm won’t really melt but the mozz obviously will. Also you don’t need to bake in all the sauce because you’ll make it soggy. Just a very thin layer to make sure it doesn’t stick to the pan at the bottom. I then top it with sauce I’ve warmed on the stove right when it comes out and serve.
Fedorito_: Chicken permission😍
TwoTabsShort: You dont need to waste satan wrap to do that lol.
JonnyAU: Why butter and olive oil? Wouldn’t you normally use a less expensive and higher smoke point oil for frying?
DickeAndBals: I like how delicately the Parmesan and breadcrumbs were mixed
Radioactive24: Everyone knows that real chicken parm is:
– 1 chicken patty
– 1 Tbsp sauce
– 1 handful shredded mozzarella
whdgns4433: TIP HERO sounds like one of those generic totally impractical life hacks group but I’ve been liking their contents on this sub. Thanks for posting and keep it up
catatonic_cannibal: 🎶 chicken parm you taste so gooood 🎶
pandizlle: Cool, I guess. Nothing really outstanding about this recipe, at all. There’s no seasonings, nothing really mentioned about the breading, no interesting additions to the sauce, a plain spaghetti, regular dry mozzarella.
Why is this so popular? It’s like a video of super basic chicken parm.
Gusta_la_verde: (Insert complaint about gif here)
Bernard_Ber: My preference would be to use provolone instead of mozzarella, use panko for breadcrumbs and mix Italian seasoning into the breadcrumbs.
123STAR: Oooh I get the pasta now, it’s because _parmesan_ sounds Italian. Makes a lot of sense.
How about some _salami_ too? Top up with _macaroni_ as well, and _pesto_ and super Mario.
DougEECummings: Full recipe from [TIpHero](https://tiphero.com/easy-chicken-parmesan/)
Makes 4 servings
Prep Time: 15 minutes
Total Time: 45 minutes
* 2 skinless, boneless chicken breasts, halved
* kosher salt, to taste
* ground black pepper, to taste
* ¼ cup flour
* 2 eggs
* 1 Tablespoon milk or water
* 1 cup plain dry breadcrumbs
* ¾ cup grated Parmesan cheese, divided
* 2 Tablespoons butter
* 3 Tablespoons olive oil
* 2 cups marinara sauce
* ½ pound fresh mozzarella, sliced thin
* 2 Tablespoons chopped fresh basil or parsley (optional)
* 12 ounces spaghetti pasta, cooked
1. Preheat the oven to 400°F/200°C.
1. Here’s a tip for pounding the chicken flat without making a mess: place the chicken breast halves between two sheets of plastic wrap (or in a resealable freezer bag) on a solid, level surface. Use the smooth side of a meat mallet (or a rolling pin) to pound the chicken into an even ½-inch thickness. Remove the plastic wrap and season the chicken with salt and ground black pepper.
1. Set up your breading bowls: place the flour in a shallow dish and set it aside. In a wide, shallow bowl, whisk the eggs and milk (or water) until they’re well combined. On a plate (or another wide, shallow bowl), mix the breadcrumbs and ½ cup of grated Parmesan cheese.
1. One at a time, lightly dredge both sides of each chicken breast half in the flour, and shake off the excess. Dip each flour-covered chicken breast half in the beaten eggs. Flip them over to coat them completely in the egg wash and allow any excess to drip off. Transfer each chicken breast half to the breadcrumb mixture, pressing the crumbs into both sides. Repeat process for the remaining chicken, and set all of it aside.
1. Heat the butter and olive oil together in a large, oven safe skillet over medium heat. When the butter is melted and the oil is hot, add the breaded chicken breasts and cook for 2 to 4 minutes per side, or until they’re nice and golden brown.
1. Remove the chicken breasts from the skillet and keep them warm. Add the marinara sauce to the skillet and heat through. Carefully add the chicken breasts back to the pan with the sauce, and top each one with slices of mozzarella cheese.
1. Place the skillet in the oven and bake the chicken Parmesan for 15 minutes, or until the cheese is bubbly. Serve on top of spaghetti.
TaruNukes: Non cook here. What is the point of beating the meat?
Edit: bad phrasing… you know what I mean…
InLoveWithAbsol: Dead Chicken with Old Milk
Womcataclysm: The recipe itself doesn’t seem that well executed but I’m really glad they used actual mozzarella and parmesan. I think it’s the first recipe I’ve seen where they got this right
NurseTaric: So a schnitzel made from chicken?
Hawkz183: This guy knows how to beat his meat
prisoner42: This Newcastle delicacy should only be experienced drunk with chips and called a Hot shot parmo.
whims-and-worries: I still don’t get the idea of putting sauce under food instead of dumping it on top, but then again I’m just looking for ways to receive marinara in my body as fast as possible.
awheckyeahdude: Why does my breading always fall apart in the pan? My bread crumbs or flower never survive the flip, I follow these recipes closely but I can’t get that nice fried breading to stay on the meat.
Telesphor: Is it just me or is that chicken breast enormous?
VioletUser: I read this as chicken permission..
..I hate myself.
staypuftmallows7: Yeah but where did that weird spaghetti-like stuff come from?
McLovin804: But how to make spaget?
TheInsaneDump: Making it this way will just be a soggy mess. If you’re looking to make a single chicken breast you fry it on the stovetop with a little olive oil/butter until brown on both sides. Pop it in a 400 degree oven for 7-8 minutes. One minute before completion put your sauce and cheese on the chicken and put it back in.
Voila. Nice, crispy chicken parm and it isn’t soggy! Oh and I use Panko breadcrumbs (so darn good!).
ThePowerfulHorse: I live in Teesside where this dish originated. This ain’t the right recipe.
AmAttorneyPleaseHire: Honest question. Why use butter AND oil? I’ve always been under the impression that you use one or the other, and now my life is upside down.
BabyStockholmSyndrom: Why do people bother posting here. These are some of the most miserable “hate everything” people on Reddit.
catword: That is the biggest breast I’ve ever seen.
Mndless: I get that it is tradition, but why do people braise breaded and pan-fried foods? You just lose all the crunch from your crust when you do that.
aang_a_rang: I use parmesan cheese with my breadcrumbs when I make meatloaf.
Cuntrover: You gotta hammer on it before you bread it.
TheBestHuman: WHERE DID THE SPAGHETTI COME FROM
abotheruserhere: Well all 40 pixels looked delicious
shie-r: Italian here. What the fuck are you doing
EX_KX_17: Is it the pan not distributing the heat well or the stovetop? Some of the breading cooked way faster than other parts
Jalzir: There’s like 3 whole colours in this gif, holy compression batman.
She_could_do_better: WHAT’S THE TIP???
TheSpiritofTruth666: What is wrong with this gif? It looks well below 180p resolution. It didn’t even look like real food.
Acidwits: Is this the Warm Dead Bird in Old Milk recipe?
grahamwhich: Why do so many of the gifs on this subreddit look so shitty?
infamousmessiah: Unwhisked egg masses, unseasoned breast and crumbs, more mozzarella than parm, the quality of the gif had about three shades of brown and red at 15fps and that’s it, did not show the pasta being cooked (was it heavily salted, obviously not finished in sauce). This had all the potential to be good but with no substany, this was like drinking a LaCroix but for the eyes.
Umpskit: A great take on the classic chicken permission
wdfowty: Few things here:
ProTip #1: when pounding meat, always follow through perpendicular to the motion of the pounding, and never pound too hard. This keeps the meat uniform and prevents tearing.
ProTip #2: I’d recommend using canola/vegetable oil instead of olive oil (especially EVOO) for frying. Olive oil and butter have a very low smoke point and will burn quite easily at the temp needed for frying. My suggestion would be to use a tablespoon or so of olive oil and butter for flavor, but mostly veg/canola/peanut/rice bran oil for the high smoke point. Most restaurants use “80/20” oil for this very reason.
ryanwasko: I’d say add some parsley to the breadcrumbs and use canola oil instead of butter and you’re good
jondrethegiant: Man I gotta say this Tiphero content is some of the worst I’ve seen on this sub. Like, I can find better recipes on google. It’s basic ass dishes done in a really substandard way. The thing I’m confused the most about is – who the fuck is upvoting this shit?
retrospectr3: Not gonna lie mates the recipes on this sub kind of suck
123STAR: Ok nice… wait what? On marinara sauce? Also WHY mozzarella? Also PASTA? WHAT THE FFF…! Really? Put the whole thing thing on a pizza I’ll give you the Jamie Oliver Award.
IKnowWhoYouAreGuy: My gallbladder does not approve, but my brain does.
foneyo: Instead of breadcrumbs use oats. It’s delicious
veronicatheartist: Guess what I’m making for dinner 🐔🧀
Maetharin: First I was like: “that‘s just a Schnitzel with Parmesan in the breadcrumbs. What‘s so good about that?“
Then I saw the sauce…..
HOW DARE YOU RUIN A PERFECTLY GOOD SCHNITZEL WITH SAUCE!!!!