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We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed!

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Potatoes covered in cheese is never a bad thing.

Im all alone in a hotel. Why would i want to do that . Some bold souls whisper that its the best in italy. Smell, smell, smell you can smell im stanley tucci. Im italian on both sides and im traveling across italy to see how the food in each of the 20 regions is unique as their people and their past. Im here to discover why this place is home to the gastronomic superstars of the nations food. This is made with love. And how an obsession with perfection. Every one is perfect. Drives its producers. Will you marry me . And people here really know how to wait for the best things in life. Slow, slo...

And its tingly, mind-arranging, mouth-numbing effects. a phenomenon called "ma." and the spicy chili peppers like -- or the even hotter "facing heaven chili" provide the "la," pure heat. so, if you imagine, like, isla, she wolf of the ss, tormenting you with nipple clamps as the la, the ma, provided by the pleasantly deranging peppercorns, would be like the naughty nurse with the ice cubes. ♪ [ singing ] >> anthony: what's your -- uh, what's your feeling on msg? >> eric: i don't mind msg. >> anthony: yeah, i think it's good stuff. >> eric: i do not react to it. >> anthony: right. no, no. me ...