00:01It's another edition of Cooking with Pell. What are we making today?
00:04Chicken Piccata.
00:05Chicken Piccata. So this is featured in the Today Loves Food cookbook, but this is a little bit of a
00:11different spin.
00:12The original recipe is using regular flour, but since we're gluten-free now, this is our gluten-free version.
00:18A little bit of salt, pepper, garlic powder.
00:22Can I do some? Can I do some?
00:24A little pinch. Can I do some?
00:25Sure. A little pinch. Give it a sprinkle. A little pinch.
00:28Okay.
00:29Okay, next one.
00:31I'm going to go first.
00:32Let's eat.
00:37Open it. Open it.
00:38Oh my god.
00:39Oh!
00:41Oh!
00:42Oh!
00:43No shell!
00:44No shell!
00:47Oh!
00:48Good job, Ollie!
00:49Alright, Kel, you're up.
00:52The pressure's on.
00:53Come on, Calvin.
00:55Oh!
00:56Oh!
00:57No shell!
00:57No shells!
00:59Good job!
01:04Okay, chicken time.
01:08I'm going to do this because I don't really feel like having you guys touch raw chicken.
01:12Put it in here.
01:13Do the breadcrumbs with our dry hand.
01:16Press it all on, right?
01:18Yeah, we know what you're doing.
01:20Okay.
01:21And that's what we do.
01:22We're going to do this for all the chicken, okay?
01:24Okay.
01:25Alright, we need garlic, lemon, wine.
01:31Okay.
01:32Okay.
01:33Okay.
01:33That's great.
01:34Great.
01:35They're holding just the right way.
01:39Okay.
01:40Wrong!
01:41Wow!
01:42Nice!
01:55Sizzle!
01:57Sizzle!
02:04Sizzle!
02:06Okay.
02:08We don't want garlic to cook for too long because it'll get bitter.
02:12This was the wine and the lemon juice.
02:15Woo!
02:19Now, can you pour all this chicken broth in?
02:22Carefully.
02:23The pan's hot.
02:24Yeah.
02:24It won't steam like it did before.
02:27Pour, pour, pour, pour, pour.
02:28There we go.
02:35So now our sauce is done.
02:37Now what I like to do is take a cutlet, zhuzh it in here, flip it, zhuzh it in here.
02:46That's what gives you the flavor.
02:49Let me scoop out a little sauce and the fingers.
02:54Pour it on top.
02:56Okay.
02:57There we go.
03:00So good.
03:01Right?
03:02For these recipes and more, go to today.com slash this.
03:07Order the cookbook!
03:08Oh!
03:09Let me move on.
03:09Ooh, this recipe brings me the heat.
03:10Do me.
03:10I can.UNG
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