Comments on: Classic Italian Chicken Parmigiana Recipe – Emeril’s Classic Dishes – Emeril Lagasse

By: rockpriness1

rockpriness1 — Sat, 01 Feb 2014 11:27:07 +0000

Shiett it loooks,so good!

Delorian82 — Sat, 01 Feb 2014 11:08:43 +0000

Damn, looks great!

Thomas Johnson — Sat, 01 Feb 2014 10:38:12 +0000

I normally use vegetable oil, I use a thermometer, once the temp reaches
350 degrees I normally lower the heat to keep it from going to high.

John West — Sat, 01 Feb 2014 10:30:41 +0000

Wow thats awesome!! I love that

Thomas Johnson — Sat, 01 Feb 2014 09:48:23 +0000

Glad to hear it came out, maybe next time you can post photos on my
facebook under culinary secrets.

Thomas Johnson — Sat, 01 Feb 2014 09:21:14 +0000

Let me know how it comes out.

Thomas Johnson — Sat, 01 Feb 2014 08:45:36 +0000

They are villeroy and boch

kartiloco — Sat, 01 Feb 2014 08:30:31 +0000

What kind of oil should I use for frying? And is there a way I can check if
the oil has reached 350° ? When it’s reached 350, do I turn the gas off?

Shalom Yahua Ha Mashiac — Sat, 01 Feb 2014 08:04:52 +0000

YOU ROCK CHEFFFFFFFFFFFF, YUMMMMMMMMMMM

Alextimof — Sat, 01 Feb 2014 07:40:20 +0000

eat it with veggy salad, i always do so. ‘ cause they really go together