[MUSIC]
Hey, everybody.
>> Hey.
>> So welcome to How to Feed a Loon.
I'm Chris.
>> And I'm Wesley.
>> The loon.
>> The loon, yes.
>> And folks,
today we're super excited because
we are making one of our most
popular dishes on the blog.
>> So good.
>> It just gets so
many comments, so many likes.
>> So delicious.
>> Everyone has loved it for years.
It is my incredible, Chicken Francese.
>> [LAUGH]
>> Okay, so let's get started.
>> Let's do it.
>> Let's do this, let's make some
Chicken Francese.
>> That's right.
>> Okay, so of course Chicken Francese has
gotta have chicken, right?
>> [LAUGH] Yeah.
>> That's what France says.
>> Francese,
wow.
>> France
says.
>> Yeah,
okay.
>> Anyway-
>> [LAUGH]
>> So I got some thin chicken
breasts here, some cutlets and
thin is the key word.
>> Yes.
>> So I have a little trick to take my
cutlets that I get from the supermarket
and make them really, really thin.
Here's my trick.
I love to get a Ziploc freezer bag,
a large one, and I put my chicken breast
in there and then I get my sturdy mallet
and I turn it sideways and I whack it..
I whack it, whack, whack, and
it starts to spread out.
Sometimes I flip it over just to
distribute the whacking.
>> Yes.
>> And then you're going to get it really
nice thin.
You want it almost like an eighth of
an inch, almost like paper thin.
You pull that out and you've got
a beautiful, thin chicken breast.
>> Yes, yeah.
>> Thin is in.
>> And don't you cut in half?
>> Fat maybe where it's at, but
thin is in.
>> [LAUGH]
>> What?
>> [LAUGH]
>> Yes.
>> And then you're going to take your
knife.
And
there's a little cartilage
sort of in the middle so
I cut it kind of along that way.
>> Sure.
>> It makes two really,
really nice cutlets.
So what I think that then is beautiful for
one particular serving.
So if you've got two or three of these,
you're going to get probably two or
three servings out of a popsicle.
>> So
good folks.
>> It's really
good.
>> It's so good.
>> Okay, so let's carry on.
>> That's why the French and the Italian's
always fight over whose recipe it is
>> What their origins is, yeah.
We'll talk about that in a minute.
So now we're going to
be some drudging here.
Before we do that let me
explain what we've got here.
This is our dry mixture and
this is very simple.
>> Very simple.
>> All this is, is a cup and
a half of all purpose flour and I added.
>> And some pepper.
>> A teaspoon of kosher salt and
then some black pepper.
>> Black pepper, I see it.
>> He sees the black
pepper.
>> [LAUGH]
>> So, okay and
then over here we have our egg bath and
what this is, is just four fresh eggs.
>> And then we add some parmesan cheese
and some fresh parsley.
>> Mm.
>> We take a fork and
we stir all that up until
it's fully combined.
And that's your beautiful.
>> I love
it.
>> Egg
bath.
>> Yes.
>> Now so I'm going to get you working.
>> I knew it.
>> As I explain a little bit about
this.
>> Yeah.
>> So I want you to just
dredge that in there.
Get it nice and coated with flour.
>> You got it.
>> That's going to help that egg bath
adhere to the cutlet.
>> Get all the sides, folks.
>> That's good, okay.
>> And then I'm going to bring it in here.
>> May take 20 minutes, but-
>> [LAUGH] It's not.
>> And then you're going to cook that up.
>> I'm faster now.
>> And then, he is.
He's definitely getting
better in the kitchen.
>> And then, I’m going to put it right
here.
>> Okay, and then you’re going to put it
right there, and we’re-
>> Okay.
>> Just going to continue
with this.
>> I’ll do this.
>> So, what’s really fascinating
about this, is a lot of people
call this the egg on the outside,
>> Yeah, yeah.
>> Kind of cutlet and
it just makes a really
interesting texture.
A lot of times, when you have a cutlet
you’ll put the, in the wet mixture, and
then you’ve got dried bread crumbs, and it
forms kind of like a crust around it, and
that’s really good too.
But there's something about this
egg batter that when it's cooking,
it's just absolutely different.
>> And you know, it doesn't, when it's for
some reason when you have the flour on
the outside, it seems a lot thicker.
>> It gets a little crustier.
>> Yes,
yes.
>> And
then I say that this kind of is almost
like a little omelet on the outside of
your pickle.
>> [LAUGH] It's good very light and
refreshing.
>> All right,
I'm coming over here to my
trusty trusty skillet and
I want to make sure that I've
got this medium-sized skillet.
Actually it's kind of a large skillet.
And we're going to do it
over a medium high heat and
I've got two tablespoons of olive oil and
I'm going to take another
couple tablespoons of unsalted butter,
and just let that melt.
And it's nice and hot,
it's going to be perfect, and that's what
we're going to cook these cutlets in.
>> That's perfect.
>> And I'm just piling these on high.
>> Pile them on high, that's good.
All right, you go ahead and
you can put it right back there-
>> You got it.
>> On that one while I get
this one started.
So what we’re going to do.
>> That’s some hot oil over there, folks.
>> We’re cooking here.
Flo, stay out of here.
>> There’s Flo.
Hi, Flo.
Flo always comes in here whenever we’re
cooking.
>> [LAUGH] Always.
>> So now I’m going to do these
two at a time.
You don’t want to overcrowd the pan
because then they don’t cook evenly.
But we just put that right down there
>> [NOISE] Yes.
>> I'm going to put that right there.
And these are going to cook beautifully,
and
they're going to take about
three to four minutes per side.
And they're going to get nice and brown,
and then you're going to flip them over.
And then you're going to cook
the other side until it's beautifully
nice and brown.
And then we're going to continue
with the rest until we're finished.
And then.
>> I love it.
>> We're going to make a sauce that goes
on top of this incredible Francese.
Now, you need to clean your fingers.
>> I do [LAUGH].
[SOUND]
>> These are just
golden-
>> Are they?
>> And beautiful perfection.
>> Wow those are amazing.
>> They look incredible.
Now so that's perfect so
now these cutlets are good to go but
we still have to make the sauce.
>> Right.
>> Now, you can certainly have an oven
that's turned down low like
200 degrees Fahrenheit,
put these in there to keep them warm.
But the sauce is so
quick I don't even think we need to do
that.
>> [LAUGH]
>> So, let's move on to the sauce,
shall we?
>> All right.
>> I mean, let's get saucy.
So, all right,
we've got this beautiful butter and
this oil that's already in here.
I'm going to go ahead and
I am going to make
sure my heat is on medium-high-
>> Right.
>> And I'm going to add
just a little more butter, just because-
>> [LAUGH]
>> It's a sauce,
we gotta add some butter,
probably about another tablespoon.
We want some liquid in here, so
you can begin to develop this sauce,
and we're going to do a roux, and-
>> A roux!
>> A roux, roux-
>> Hello,
Blanche.
>> Okay, now to this I have added four
tablespoons of minced garlic and I have-
>> Whoo!
>> My sous chef right here, Flo,
that you probably can't see,
but she stays very nearby.
>> She's a better sous chef than I am.
>> Yeah, well, she's more attentive,
that's for sure.
>> [LAUGH]
>> Okay, so
now this is going to cook,
it doesn't take long.
I'm going to turn my heat
down just a little bit.
It's beautiful.
My gosh, the smell is incredible.
Now, what we are going to do, I remember
the flour that we had when were dredging?
>> Yes, with the salt and pepper.
>> I kept some reserved.
Yes, the salt and the pepper.
Right, it's seasoned flour.
>> Yes.
>> So I'm going to take this,
I kept some off to the side.
Make sure you do that.
I've got a tablespoon here and
I'm going to add two tablespoons to this.
>> Just to give it a roux.
>> It's what's going to start the roux,
yeah.
>> Starts the roux!
>> Your favorite character.
>> [LAUGH]
>> Okay.
So now there's a little
bit of a trick to this.
This, it varies depending on how much oil
and how much butter you have in there.
A lot of times you're going to need maybe
a little more than two tablespoons.
This is pretty good but
I always say a good rule of thumb for
your roux.
>> [LAUGH]
>> Roux, is make sure it kind of resembles
like wet sand.
>> That's nice.
>> So this is pretty close.
>> Come here, Flo.
>> You know,
like you're at the beach and the waves
have just rolled up and so, okay.
>> Come here.
There's a Flo.
Look at the camera, Flo.
[LAUGH]
>> So, now this is going to cook for
probably about two minutes.
You're going to want this to cook down.
Their dancing while I'm cooking,
some things never change.
Anyway, this is going to cook down so
that flour taste kind of cooks out.
>> Yes.
>> And this is going to be the basis for
thickening that sause.
>> Sauce, yes.
>> And it's going to be incredible.
>> [SOUND] Now to this,
you're going to add aquarter cup of good,
dry, white wine And
then a cup and
a quarter of good-quality chicken stock.
You're going to stir this until the flour
has completely been absorbed, and let
this cook for about two to three minutes
until it becomes nice and thickened.
[SOUND]
>> Okay,
>> So, now this has gotten to a beautiful,
beautiful kind of thick,
I’d like to add just a little bit of,
just a little red pepper.
>> Yeah.
>> If you’d like it a little more spicy.
>> Yahoo!
I’d love that.
>> And now, this is what is really,
a beautiful, beautiful touch.
And this is where, it’s, it has a little,
you’d think sometimes this is similar
to chicken piccatta,
because we put fresh lemon juice in there.
And it is so.
>> [LAUGH]
>> Delicious.
I just cannot.
>> [LAUGH] It's so good.
>> It really, really is.
I mean the sauce is spectacular.
So, okay and we're almost done.
I mean the other really brilliant
thing about this sauce.
I mean, about this whole dish is it
literally comes together in like 30
minutes.
>> Well, that's good.
>> I know.
It's the perfect-
>> Because normally what you cook takes
like eight hours.
>> That is so not true.
>> [LAUGHS]
>> Why would you tell people that?
Then they'd be scared of what I make.
>> No, I mean.
It's a like a pot roast.
Those take forever.
>> Well, I'm not afraid of spending some
time in the kitchen, but
I also understand the importance of
being able to make something
really good and doing it quickly.
Okay, now.
>> [LAUGH] I love the fact that I have
all this room and I could basically do
the opening number at a 42nd Street
right here.
>> Well,
you already did that earlier.
>> [LAUGH]
>> And it didn't go well.
Okay, so now we're going to finish this
off because it's a sauce that the French
think is theirs and
the Italians know it's theirs.
>> Right.
>> So we've gotta finish it off with a
little butter.
>> More butter.
Of course.
>> So
that's what really makes is luxurious and
really spectacular.
I always say to take a little test
to make sure the flavors are right.
>> Yeah.
>> They're right.
>> Okay, well don't just stand over there.
>> Okay.
My gosh.
Okay, so
now we’re going to bring this over here.
>> All right.
You’re going to pour that all on there?
>> Yeah!
>> There we go.
Yes.
>> Is that not heavenly or what?
>> I can’t wait.
>> Wow.
So I’m going to leave this right here so
we can.
>> Okay.
>> So, we can,
let’s just.
>> Yeah, come on.
Don’t be chancy on the sauce.
>> We’re going to get saucy.
Okay.
>> [LAUGH]
>> All right.
So now let's go ahead and
get you a nice piece of this
because I know that you're ready to eat.
>> I am
folks.
>> And
I'm going to get a little
more sauce because-
>> I didn't eat anything.
For a very long time.
>> For at least an hour.
>> [LAUGH]
>> We're going to do a little more
sauce over the top.
>> Yay.
>> Just because it's so good.
I've got a little fresh parsley here.
>> Yes, do that.
>> Just to garnish.
And we got a meal fit for
a king or queen or a loon.
>> I am so excited.
It's just, Francese is just,
chicken francese,
I just love the way that's it's breaded.
>> I know.
>> And it's so-
>> And really,
the egg has-
>> And the meat is so tender.
>> It's very tender.
>> because you tenderized it, that's for
sure.
>> Well, and it's just,
you don't overcook it.
>> Right.
>> Yeah.
>> Mm.
>> I'm salivating,
I'm literally salivating.
>> What I love about this,
is like you said earlier.
It's the egg on the outside.
>> Yeah, yeah.
>> You have a little bit of egg flavor,
which is so good.
>> I know, and then that sauce?
>> That sauce!
[SOUND] I just probably blew everybody's
ears out.
>> [LAUGH]
>> It's so good.
The white wine, and the lemon.
Now that is 100% loon approved.
[SOUND]
>> What a shock.
I'm so surprised
that that was loon approved.
>> It is.
Now, it's so good.
All right, I can't wait any longer.
>> Yes.
>> I have to eat some of this.
>> I just.
>> I get so jealous of you always.
I want to just dip this.
>> Dip it.
Mm.
>> Yeah, yeah.
>> You're right,
the way you prepared the [INAUDIBLE] is so
tender.
It's so-
>> So good,
I just want to pick it up with my fingers.
>> Well,
you will later.
>> [LAUGH] Now, you can get this recipe
and many more on howtofeedaloon.com.
>> Mm, I can't talk, anyway.
>> [LAUGH]
>> Make sure you follow us.
>> [LAUGH].
>> I'll revive here.
Now make sure you subscribe to all
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>> Yes.
>> Our Instagram, Facebook,
do all of that.
Share, like-
>> Yes.
>> We love it, it helps.
And make this, it's easy, it's delicious.
>> Do it.
>> It just makes the world better.
>> [LAUGH] Bye you
all.
>> Bye.
[LAUGH] Hey, every body?
>> Hi.
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