Life Skills
Crispy Chicken Parmesan: Not Your Regular Chicken Cutlets
In this class I'm going to teach your children how to cook a childhood favorite of mine: Chicken Parmesan breaded in Panko breadcrumbs, pan-fried in olive oil with melted mozzarella cheese and fresh basil.
There are no upcoming classes.
8-13
year olds
4-8
learners per class
Charged upfront
Meets once
75 minute class
There are no open spots for this class.
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Description
Class Experience
I have been cooking professionally at 5 star restaurants, hotels and resorts for over 2 decades. I have been required to always have my Kitchen Safety Certificate current and updated.
This will serve 4: 2 large chicken breasts 10-12 oz each, will cut into 4 oz cutlets 2 whole eggs 2 tablespoon flour 1/2 cup PANKO or Italian breadcrumbs 3/4 cup grated parrmesan 1/4 ts dried oregano(OPTIONAL) salt and pepper to taste 2 cups vegetable oil to pan fry 1 cup shredded mozzarella whole fat would be best 2 cups of your favorite tomato sauce 1 small bunch fresh basil chopped to put in chicken when it. comes out of the oven 8 oz. COOKED pasta of your choice (you can cook this day of or night before, make sure to add salt to the water)* 2 tablespoon grated parmesan to put on pasta 1 knife 6-8" 2 medium sized loaf pans 1 12" saute pan 2 cookie sheets to cook cutlets in oven 1 tong spatula 1 large ziplock bag 1 flat meat mallet for the chicken 3 plates. 1 for the sliced chicken, 1 for after breading and 1 for when it comes from the pan paper towels for the chicken after frying plates to serve 1 colander to drain pasta *large pot of boiling water to heat up pasta
Learners will not need to use any apps or websites beyond the standard Outschool tools.
1 hour 15 minutes per week in class, and maybe some time outside of class.
Parental guidance may be needed for the use of the stove, sharp utensils such as knives and other hot items. I always strongly recommend that my junior chefs arrive in class with their hair pulled back, away from their face, apron on, dish towel or rag attached to the bottom half of their aprons and not over their shoulder, and always have trivets and mitts in their work area. If your child has an allergy or food sensitivity or intolerance to nuts, wheat, dairy, eggs, or soy, please let me know right away as I can make recommendations for substitutions. I have been working with the most demanding VIP guests at luxury hotels and resorts and have been able to find substitutes for most anything in recipes. These days, we are quite fortunate that there is a bigger variety of options and we don't have to sacrifice the flavor or experience of the dish.
Teacher
About Me
Hello! I am Rafael and I have been a chef for the last 25 years. I earned my Culinary Arts degree from Johnson and Wales University and have been cooking ever since. I started in my hometown of Miami then moved to New York City in 1999 to work...
