Max From 'Pardon My Take' Cooks Up Iconic Philly Dish | What's For Lunch Presented by Pepsi
Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Max, what's for lunch?
00:02We're going to South Philly.
00:03Let's make some Italian chicken cutlet sandwiches.
00:06Let's get cooking.
00:07♪ I'm a private chef, cook for money, yeah ♪
00:09Guys, welcome back to What's for Lunch.
00:11Max, welcome to the kitchen.
00:12Happy to be here.
00:13Love getting in the kitchen.
00:13It's great having you.
00:14We're doing something, it's in your wheelhouse,
00:16chicken cutlet, South Philly sandwich.
00:18I don't know exactly if it's like a Philadelphia thing.
00:21I know that it's common in where I'm from,
00:24but I don't think it's just where I'm from,
00:25but I don't know, I'm excited to do it.
00:26All right, well, either way, it's gonna be a good sandwich.
00:28Yeah, we have some broccoli rabe here.
00:30We have some nice, this is garlic bread.
00:33No, yeah, that looks great.
00:33Actually, we gotta toast that up.
00:35And then we have some chicken breast.
00:36So it's pretty straightforward.
00:37Let's get going.
00:38What's your cooking,
00:39what's your level of cooking looking like here?
00:41I actually love cooking.
00:43I cook more than people would think.
00:46Do a lot of shows throughout the week.
00:47So like every Monday, we don't have a part of my take.
00:50So I will go make one big meal for the week, most Mondays.
00:54What's your go-to meal?
00:56My favorite go-to meal is definitely like
01:00an at-home like Mexican bowl.
01:02Okay, we're gonna start by butterflying this open.
01:04Okay.
01:05So hand on top, and you're just gonna find the center
01:07and just slice it, and then we'll pull it open.
01:09And you can slice it, you can finish it this way.
01:10Okay, yeah, yeah, yeah, yeah.
01:11Just keep pressing it down,
01:12and then we're gonna bang the hell out of this
01:14to make a nice thin cutlet.
01:15But you're Italian, right?
01:16Yeah, like a sundae sauce,
01:18depends where I am in the family,
01:20whether you call it a sundae sauce or a sundae gravy.
01:22That's what I mean, I grew up with,
01:25my mom would have a pot going all day.
01:26And now we're gonna just cover it in plastic wrap,
01:28and we're just gonna beat the hell out of it
01:30until it's nice and flat.
01:32Because people, especially these Italians out there,
01:34every time I make a cutlet or a parm,
01:35they go, it's not thin enough, not thin enough, so.
01:38No, yeah, the thinner the better, that's my whole thing.
01:40You can do the honors and get these nice and thin for us.
01:43All right.
01:45You can really like.
01:47I don't wanna break your stuff here, I don't know how.
01:50It's a piece of wood, and this is a plastic cutting board,
01:52you're not breaking anything.
01:53I don't know, I'm strong-
01:54I'm strong, I know, you have been in the gym.
01:56We've been in the gym, we've been working out.
01:58That is true.
01:58I mean, that looks great right there.
02:00That looks, yeah, but see when we bread it,
02:01it adds a little bit of a layer,
02:02so go a little thinner, and then switch to that one.
02:04I'm gonna get our breading ready.
02:07That's perfect, that's perfect.
02:08All right, there we go, there we go.
02:09Perfect.
02:10I mean, that looks like a nice looking cutlet right there.
02:11That looks really good.
02:12I found with cutlets, like, you can burn them so easily.
02:15Yes.
02:16And I've done that so many times with cutlets.
02:17That's the biggest thing is not burning the breadcrumbs.
02:19But these are nice, the good thing is these are so thin,
02:21you don't have to worry about undercooking them,
02:22so it's really just, you're going up the color.
02:24I feel like chicken, you always gotta worry about undercooking.
02:25But not because it's so thin.
02:26Yeah, yeah, yeah.
02:27All right, let's just, let's bread this.
02:28And let's chill.
02:29We're getting ahead of ourselves.
02:30You do the one-hand wet, one-hand dry?
02:33Yeah, there you go, wet-hand dry.
02:34I've watched my TikTok videos.
02:36Wet-hand dry-hand.
02:37My entire TikTok algorithm is cooking videos.
02:40The entire thing.
02:41All right, so the biggest thing with breading
02:42that we gotta make sure you do
02:43is you wanna season every stage of this.
02:45So if you wanna add, let's add a good amount
02:46of salt and pepper to the flour,
02:47season that, and we'll season the breadcrumbs.
02:49Yeah, I put some, just some herbs in here.
02:51So we have some parsley, some oregano,
02:52some Italian herbs, and basic breadcrumbs.
02:54But there you go, get started with that.
02:57I'll take that.
02:58You wanna throw salt?
03:00Ooh, I've, see, this is a TikTok thing.
03:02Is it?
03:03Like, a guy's will pull out the, you know, the.
03:05I've never had a salt thing like this.
03:07I just have, like, I go to the grocery store
03:10and you buy, like, the little shaker that comes with
03:12the first time you get an apartment,
03:13and then, like, that just lasts me, like, forever.
03:16Perfect.
03:17Why don't you go ahead and you bread,
03:18and we'll see how your wet hand, dry hand looks.
03:20Whenever you're breading anything,
03:21you go flour, egg, bread, dry, wet, dry.
03:23All right, so this is gonna be my dry hand.
03:25My left hand's gonna be dry.
03:26And with that initial flour, you can,
03:28you don't want a lot of flour, like, to stay on,
03:30so give it a shake when it's done.
03:31Switch over, switch over to wet.
03:33Switch that hand, yeah.
03:34Yep, and I'd flip it one more time.
03:35Yeah.
03:36That's good.
03:36Yep.
03:37Do I switch to dry hand now?
03:38Yeah, but now it's gonna be wet.
03:39What you do is you grab this, you flick it over.
03:42That's, see, I knew there was a step there.
03:44And then, once it's good and dry, you get it pressed down.
03:47Oh yeah, that looks, this looks good.
03:49And then you get a flip, yeah.
03:50You get a nice crust on that.
03:51So this is broccolini.
03:52This is slightly different than broccoli.
03:53Broccoli rabe is more bitter.
03:55I'm just slicing these in half.
03:56How are you with garlic?
03:56You're a big garlic lover?
03:57Love, love garlic.
03:58Perfect, we're gonna chop up three or four cloves.
04:01The Delente family always overdoes it with the garlic.
04:04I love that.
04:05In some ways.
04:06I love that.
04:07My family's favorite dish is, like, a vongole.
04:09That was everyone's, like, birthday dinner.
04:10Okay.
04:11We add shrimp to it, so it's a little bit different,
04:13but it's like the sauce of a vongole with the clams,
04:16but we just add shrimp because, you know.
04:17Who's the big cook in, is your mom a big cook?
04:19My mom, my mom.
04:20And classic Italian.
04:21My mom is actually not Italian,
04:23but my dad, she got all the recipes from my dad's mom.
04:28Who is Italian.
04:29Who is very Italian.
04:31Yeah, that works.
04:32Again, not what I was expecting, but I guess,
04:34so your dad is very Italian.
04:35My dad is 100% Italian.
04:37There's one thing that my grandmother never told my mom,
04:42the real recipe to, and that was her meatballs.
04:44Wow.
04:45And she died with it.
04:47She died with the recipe.
04:48We're going to start by pan frying these.
04:49All right, so I have some hot oil here.
04:52We're shallow frying this,
04:53and this is mostly olive oil with a little bit
04:55of avocado oil, just to raise the smoking point.
04:58I like the flavor of frying olive oil,
04:59which you can do, just like we said,
05:01at a lower temperature.
05:02Yeah.
05:02And to see if it's ready,
05:04what we do is you take a wooden spoon or a chopstick,
05:06and you stick it in here,
05:08and then see how it starts to bubble up right away.
05:09That's how you know,
05:10you can't flick water into it like an oil pan,
05:12because you put water in oil,
05:13fucking shit goes everywhere.
05:14That's how you start a grease fire,
05:16but wooden spoon.
05:17See, I haven't seen that on TikTok.
05:18I've seen a lot of things, tricks on TikTok.
05:20That's a first.
05:21Whenever you're with oil, you lay away from you slowly.
05:24And look at that.
05:25This is all, we're just going off of color.
05:26This is already turning brown, like kind of fast.
05:28So I'm going to take it off the heat and just let it go.
05:31Oil heats up fast and cools down fast.
05:33It's a specific heat.
05:34It's either lower or higher than water,
05:36where it takes less energy to raise it a degree
05:39or to lower it a degree.
05:40So by you taking that off right there.
05:42The oil cools down.
05:42So if this was a pot of water, it wouldn't do anything.
05:44So you're going to take longer if it's,
05:46but oil takes less time.
05:48That's a good color right there.
05:49That's a nice color.
05:50That's a good color right there.
05:51Let's see.
05:52So this is the color.
05:53This could be a little lighter,
05:54but that's, you're still safe there.
05:55You're not burning it.
05:56You're not burning.
05:57This is like perfect on this side.
05:58While the cutlet's finishing cooking,
05:59right here, I have some boiling water.
06:01What we're going to do,
06:02we're going to do something called blanching.
06:03Because if we try to saute this all now,
06:05it's going to take a long time.
06:06So what we're going to do is partially cook it
06:08in boiling water, almost all the way cook it through.
06:10And then we're going to put it into this bowl here
06:11of ice cold water.
06:12So what that's going to do, it's called blanching.
06:14Start the cooking process.
06:16Ice instantly ends it.
06:17And the color is going to stay very vibrant green.
06:20If we let it just cook in here,
06:21it's going to slowly turn yellow and steam and like be gross.
06:24This kills that process.
06:25Keeps all the pigment in the broccoli.
06:27That's what you do with hard boiled eggs.
06:29Yeah.
06:29Like if I were to take a bite right there,
06:30I would have no idea whether it's like closed or not.
06:32It's just how raw it still tastes.
06:34Like have you had raw broccoli?
06:35It sucks.
06:36Yeah.
06:37If you have cooked broccoli, it's soft.
06:38You're looking for like almost soft.
06:39But then we're going to finish cooking it in a pan.
06:40We're going to get some nice color on it.
06:41So I'll tell you with olive oil, garlic.
06:43What's your all time favorite sandwich?
06:44You have one sandwich the rest of your life.
06:46If I'm eating one sandwich every single day,
06:48it's a turkey club.
06:48It's hard to get sick of a turkey club.
06:50It's like not too fatty and, but it has like the bacon,
06:52which is the right amount of fat.
06:54My like one special sandwich,
06:57it's probably going to be like a Philly cheese steak.
06:59A good Philly cheese, grilled onions, Cooper Sharp.
07:03Best.
07:03Oh, it's so good.
07:04That's what we're looking for as far as like bite into that.
07:06And like, that's how cooked it should be.
07:09That's when you know it's ready to be put in the ice water.
07:11Chicken cutlets are gone.
07:12We got that one frying off.
07:13Broccoli has been blanched.
07:14Now we just have to cut up some garlic here
07:17and then slice some cheese.
07:18And you have a deli slicer,
07:19your new favorite toy in the office.
07:20For the garlic, all we're going to do,
07:22because it's kind of a rustic sandwich,
07:23we're just going to do slices.
07:25We'll try to make them thin,
07:26but if they're a little chunkier, that's fine too.
07:28You don't have to try to be the fastest guy at chopping
07:30when you're starting.
07:31Slow is smooth.
07:32Smooth is fast.
07:32That's a little bit too fast.
07:34You want to go just a little lighter than that?
07:36You got my hopes up for the smashing.
07:38See, like right now, I just want to like,
07:39get smashing on this.
07:40So it's like this.
07:43It's just enough to-
07:44Like a light smash for this one.
07:45And then you peel it.
07:46All we're doing for this one is you're taking it
07:48and you're just, we're going thin slices through.
07:51All right, looks like the bread's done.
07:52Do you have the slices of cheese ready?
07:54I can do that.
07:55Yeah, you know, I'm self-taught.
07:57I'm a self-taught guy.
07:58I just really wanted good thinly sliced provolone cheese
08:02and Chicago wasn't doing that for me.
08:04So PFT just got me my own one.
08:06And now it's like the most fun toy I have.
08:09Like this is like, that's how cheese should be sliced.
08:14Look how thin that is.
08:15Like I can, I can like see, not really,
08:17but I could, I should be able to see you.
08:19I'm going to cut them in half
08:20and then we're probably going to stack them.
08:21Oh my God.
08:22Look at that.
08:23See, like perfect.
08:25Max, we're in a good spot.
08:26We're looking good here.
08:26We have the cheese, we have the cutlets, we have the bread.
08:28All right.
08:29All that's left to do is to saute this broccoli rabe
08:31and then we assemble.
08:33Broccoli rabe, I've dried off a little.
08:34It's still probably going to splatter a bit,
08:36but we're going to saute these up.
08:38This is where we're going to get some nice color on that.
08:40Some crisp.
08:41Garlic, we're going to wait.
08:42Okay.
08:43You don't want to burn it.
08:44Don't want to burn it.
08:45There you go.
08:45My guy.
08:46I burn plenty of garlic in my day.
08:47It sucks.
08:48If it gets bitter, it gets horrible.
08:49Garlic can go from sweet, beautiful, aromatic
08:51to just terrible in two seconds.
08:53So we can start to build.
08:54Let's go cutlets first.
08:55Now add that nice cheese that you sliced up.
08:58Nice and thin, nice and thin.
08:59See this color we're getting here.
09:01Yeah.
09:02I love a little char.
09:03Yeah.
09:03We want a char on these.
09:04What about the garlic?
09:05Yeah, so now it's time to go with the garlic.
09:06See, but this is the color we wanted.
09:08Yeah.
09:09Garlic's going to take 30 seconds.
09:10Now we go in with the garlic.
09:12I like that color.
09:14So now we're just eyeing the garlic.
09:15Once it turns slightly brown, we're done.
09:17We're going to add just a little fresh lemon juice.
09:19Oh my God.
09:20Oh yeah.
09:20A nice little fresh pop.
09:21And that's going to melt some of the cheese right in there.
09:24Let's just torch the edges of this cheese here.
09:27Fuck yeah, Max.
09:27Look at that.
09:29All right, Max.
09:30I think we can close this and cut that.
09:32That's a sandwich.
09:32I'm really excited.
09:34That's a sandwich I've ever seen one.
09:36Holy shit.
09:36Let's go.
09:37Look at that.
09:40Yeah, this is giant.
09:41We're going to need two baskets.
09:42Hold on one second.
09:43You know what, Max?
09:44This sandwich will taste a lot better
09:46with some Pepsi Zero sugar.
09:47You know I'm a soda guy.
09:48I love Pepsi.
09:50Boom.
09:51Pepsi Zero sugar and a beautiful
09:53Philly, South Philly Italian sandwich, we'll call it.
09:55It's a match made in heaven.
09:56I got two cups of ice here.
09:58What do you say we crack these Pepsis?
10:01Love two Pepsis.
10:02Enjoy.
10:02All right, ready?
10:03Let's just dive in.
10:04Yeah, let's do it.
10:05Cheers, man.
10:06Oh my God.
10:07This thing is a beast.
10:14Perfect.
10:15The garlic's really what you want to be tasting here
10:16and you're just getting hit in the face with it,
10:18which is exactly what I want.
10:19Max, that was a great sandwich.
10:20Thank you for suggesting it.
10:22And guys, remember every crave-worthy bite
10:24is better with Pepsi.
10:25Guys, that's going to do it for this episode
10:26of What's For Lunch.
10:27We'll see you next time.
10:28Peace.
10:30Whoosh, whoosh, whoosh.