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  • Chicken parm, one of the most exciting chicken dishes anywhere on the planet.

    帕瑪森起司雞排是一道在這世上最令人期待的雞肉料理

  • And the secret behind this one is the flour, egg wash, bread crumb,

    而這道菜的秘密就是這幾個東西:麵粉、蛋汁、麵包粉,

  • and then that crispy texture to perfect a stunning dish.

    那樣脆脆的口感就是這道菜令人驚豔的地方

  • First thing, trim the chicken breasts.

    第一件事情:修剪雞胸肉

  • This is a supreme of chicken.

    這是整隻雞中最精華的部分

  • We've taken out the filet.

    我們要的是雞胸片

  • Basically, that's the tender.

    這塊基本上是最軟的部分

  • You don't need that on there.

    你們不需要用到另外一半

  • Lay it down.

    把它平放在沾板上

  • Take a knife, put your hand on, and just literally slice into the middle all the way over.

    拿起一把刀子,就從中間直接切下去

  • Run the point just to the tip, and then open it up.

    從頭切到尾,然後把它攤開

  • That chicken breast is double the size so it's half as thin.

    這塊雞胸肉就變得更大、更薄了

  • To get it nice and even, parchment paper, one piece underneath.

    為了要讓它更漂亮和平均,在底下放一張烘焙紙

  • Chicken on top, parchment paper on top,

    雞胸肉放上面,再放一張烘焙紙在肉上面,

  • and then all we do is literally roll.

    然後我們就只要在上面用擀麵棍滾一滾就好了

  • Look what's happening to my chicken.

    看看我的雞胸肉變得怎麼樣

  • Get spreading out.

    它變得更大片了

  • And what we're doing now is turning this into a beautiful escalope.

    我們這麼做就是要把它製作成一張漂亮的薄肉片

  • That is now ready for your flour, egg wash, and breadcrumb.

    現在,已經準備好麵粉、雞蛋、和麵包屑

  • Lay that into the flour.

    把雞胸肉放在麵粉上

  • Make sure you lightly dust the chicken with flour and just shake off the excess flour.

    要確定你們的雞胸肉抹上薄薄的一層麵粉,可以甩掉一些多餘的麵粉

  • Next, into the most amazing egg wash.

    下一步,放進最令人驚豔的蛋液中

  • Submerge that down, let it disappear under the egg.

    整塊浸入在蛋液中

  • It's going to hold all those incredible bread crumbs together.

    這樣整塊就都能裹上漂亮的麵包屑

  • For me, bread crumbs are boring.

    我覺得裹上麵包屑沒什麼特別的

  • We zest that up with a touch of salt, a touch of pepper, of smoked paprika.

    我們再加上一點的鹽、一點胡椒粉、和一點煙燻過的辣椒

  • Just a touch. And, then Parmesan cheese. The Parmesan cheese gives it this really

    加一點點就好,然後帕瑪森起司。帕瑪森起司能讓這塊雞胸肉上有著

  • nice sort of caramelized cheese effect on top of the chicken.

    美好的焦香起司味

  • Mix that up.

    把這些東西混合好

  • Watch that Parmesan almost disappear through.

    看是不是帕瑪生起司都均勻地混合在裡面

  • Take your chicken out, give it a little shake, and then straight into your bread crumbs.

    把雞胸肉撈起,甩掉多餘的蛋液,然後就直接放進去麵包屑裡

  • Roll it around.

    翻轉雞胸肉讓它沾好

  • Get a handful of bread crumbs, sprinkle over the chicken.

    抓一點點的麵包屑,撒在雞胸肉上面

  • And the secret here is to make sure

    這樣做的原因是可以確定

  • that you cover all the little pieces of exposed chicken.

    你們有把整塊雞胸肉都均勻地裹好粉

  • Here's where we take the chicken parm to another level.

    下一步,我們要把這個帕瑪森起司雞排提升到另一個境界

  • Take your parchment paper, flip it over.

    拿起一張烘焙紙,翻到另一面

  • Take out, shake any excess off, lay that on top of the paper.

    拿起雞胸肉,甩掉多餘的粉,放在烘焙紙上

  • Turn the paper the other way around.

    也把這張烘焙紙翻到另一面來用

  • Lay that on top.

    放在雞胸肉上

  • Go back to your rolling pin and then just gently roll.

    再用桿麵棍輕輕地滾一滾

  • Now, what's happening now is all those breadcrumbs are sticking right into the chicken.

    這樣滾一滾會讓這些麵包屑牢牢地黏在雞胸肉上

  • The secret behind that is to get that done literally 10 minutes before you cook it and those breadcrumbs stay on there.

    在你們煎之前,這樣滾個 10 分鐘,這些麵包屑就能好好地依附著

  • Water boiling for the spaghetti.

    滾好的熱水是要用來燙義大利麵

  • A touch of olive oil, salt in.

    加一點橄欖油和鹽

  • Spaghetti into the water.

    丟進義大利麵

  • Let's the spaghetti cook for 10 seconds and then from there,

    讓義大利麵滾個 10 秒鐘,

  • twist it around as it just starts to bend and then literally twist that into the pan.

    它們開始變軟之後,就螺旋狀地壓進滾燙的熱水中

  • That is going to take 9 to 10 minutes of boiling.

    讓它滾個 9 到 10 分鐘

  • Lid back on.

    蓋上蓋子

  • Now we can start cooking our chicken.

    現在我們就可以來煎雞胸肉

  • Once the chicken is that thin, it doesn't need to be deep fried.

    只要雞胸肉是薄薄的一片,就不需要很多油來煎

  • Sometimes, chicken parm gets cooked in too deep oil.

    有時候帕瑪森起司雞排會需要很多油來煎

  • So rapeseed oil, literally a tablespoon.

    加入一大匙的菜籽油

  • Get that oil nice and hot.

    好好地熱一下油鍋

  • Lift up the chicken parm and you lay that into your pan.

    拿起你們滾好的帕瑪森起司雞排,放入熱好的平底鍋上

  • That's the northern way here that kissing.

    就慢慢地往下放在平底鍋上

  • Two and a half minutes each side.

    一面都煎 2 分半鐘

  • The secret now is by the time my chicken is cooked my spaghetti is ready.

    這時雞胸肉煎的同時,我的義大利麵也燙好了

  • They take literally 9 to 10 minutes from start to finish.

    他們大概需要 9 到 10 分鐘才會熟透

  • Once you've get the color on top,

    一旦這雞胸肉上面已經上色後,

  • start placing little bits of butter underneath.

    就放一些奶油在油鍋中

  • That makes the bread crumbs golden brown.

    這樣可以讓麵包屑煎出金黃焦色

  • Flip over.

    翻到另一面

  • Two and a half minutes each side.

    也是煎 2 分半

  • Turn it once and once only.

    就只要翻一次就好

  • From there, take it out onto a platter nice and carefully.

    然後就夾起來小心地放在大淺盤上

  • Look at that. Wow.

    看看這塊雞胸肉。哇!

  • We top this with its marina sauce.

    然後在上面加上義式蕃茄醬

  • It's a spoon of this incredible rich tomato sauce right smack bang in the middle.

    放一湯匙極度濃稠的番茄醬在雞胸肉排的中間

  • Then we sit our on top of that, season mozzarella with salt and pepper.

    然後我們在放上莫扎瑞拉乳酪,再撒上鹽和胡椒粉

  • Into the oven we go.

    就放進烤箱裡面

  • The perfect garnish for this is the most amazing broccoli rabe.

    這套菜最完美的裝飾就是甘藍菜苗

  • These are young broccoli stems.

    這些是青脆的甘藍菜苗

  • They need sauteing very quickly and finishing with

    他們只需要很快地煎一下就好,然後加上

  • a touch of chili flake and then just a touch of lemon juice for acidity.

    一點點的辣椒,然後在擠上一點點檸檬汁

  • A teaspoon of olive oil in.

    在加一小匙的橄欖油

  • Broccoli, lay it in the pan.

    就可以放甘藍菜苗在平底鍋上

  • I want a bit of color on here, really important.

    我想要再多一點顏色,繽紛的菜色是很重要的

  • Beautiful.

    會很賞心悅目

  • Salt and pepper.

    鹽和胡椒粉

  • We're just starting to get some color on the broccoli rabe.

    這樣做甘藍菜苗就可以更加上色

  • You should season it with some chili flakes.

    然後你們可以再灑上一點點的辣椒

  • Amazing.

    很完美

  • I'm going to drain off my pasta.

    我先瀝乾我的義大利麵

  • As that sits there, lightly season it with olive oil, salt and pepper, and a touch of fresh parsley.

    在瀝乾的同時,加入一點點的橄欖油、鹽、胡椒、以及一些新鮮的香芹

  • A teaspoon of sauce in the pasta. Don't drown it.

    在加一小匙的番茄醬在義大利麵中。不要加太多

  • Get some basil leaves and just literally break up the basil leaves.

    加一些羅勒葉子,把它們撕一撕灑上去

  • Now twist it around.

    現在,就可以螺旋狀的攪一攪

  • The tomato sauce has sort of stained the pasta.

    要讓義大利麵均勻地沾附著番茄醬

  • It's got really nice, fragrant smell of fresh basil in there-- beautiful, ready to go.

    這聞起來很好、清香的羅勒葉味道---很漂亮,可以準備上菜了

  • Chicken parm, look at that-- beautiful.

    帕瑪森起司雞排,你們好好地看看它--很漂亮

  • Now for the exciting part, plating.

    現在,是最令人興奮的時候:裝盤!

  • This broccoli rabe is so healthy.

    這甘藍菜苗是很有營養的

  • That sits in the center of the plate.

    就把它放在盤子的中間

  • Underneath add a nice spoon of sauce on there.

    再放上一小匙的番茄醬

  • And then look, the chicken parm goes on the broccoli.

    你們看看,把帕瑪森起司雞排放在甘藍菜苗上

  • And then you just sort of knit the pasta together.

    然後你們要稍微捲一下義大利麵

  • Use the bowl here and you just lift and turn

    可以直接就用這個碗,就只要拉起麵再轉就好,

  • so you've got that really nice exciting barrel of pasta.

    這樣你們就可以放上大量又漂亮的義大利麵

  • That sits there.

    就放在這邊

  • And finally, a little touch of sauce.

    最後再加上一點點的番茄醬

  • Finish that with some freshly grated aged Parmesan.

    再磨上一點香醇新鮮的帕瑪森起司作為結束

  • That has to be one of the most delicious chicken parms anywhere.

    不管在哪裡,這道帕瑪森起司雞排絕對是道人間美味

Chicken parm, one of the most exciting chicken dishes anywhere on the planet.

帕瑪森起司雞排是一道在這世上最令人期待的雞肉料理

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