Allison Robicelli
allisonrobicelli
Allison Robicelli is The Takeout staff writer, a former professional chef, host of The Robicelli Argument Clinic Podcast, the author of three books, and a swan meat influencer.
9:46 AM
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YAAAAAAAAS!!!! That’s my favorite part. The stuff the cook gets at the end when everyone else is eating the cutlets. 

9:45 AM
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Sure! It might feel like a bit too much breadcrumb, but if you like breadcrumb (like I do), you won’t mind at all. 

9:45 AM
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I use thighs in just about everything. Only reason I went with breasts here is because white meat cutlets are what’s used for chicken parm, and I wanted to replicate that flavor 100%. If you want to use thighs, go right ahead!

9:44 AM
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The rest of The Takeout is based out of Chicago. I’m a lifelong east coaster! And if these Midwest folks are going to make pot pies out of chicken parm, you want an east coast guinea in the driver’s seat. I wrote this recipe specifically for my highly-obnoxious New Yorker palate. 

9:41 AM
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Then send this recipe to a friend who loves to cook with a WINK WINK attached, then just show up at their house for dinner. It should work!

9:40 AM
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By making the crust out of breadcrumb, I got the same flavors of chicken parm without the deep frying. Sometimes I made eggplant parm with fried cutlets, but I had an aunt who made hers by cutting the eggplant, skin on, into fat slices, broiling it with a bit of garlic and oil, then topping each piece with sauce and Read more

9:36 AM
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Hey everyone! Heads up that my comments are being a teensy weensy bit wonky, as they’ve been for some of you that have graciously DMed me. If you have pie issues and my comments aren’t coming through, hit me up on Twitter @Robicellis. I’m here to help!

9:24 AM
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Yup! Personally I own something called a Baking Steel, which is a bit pricey but holy fuck is it worth it. It’ll last you til your last day. 

9:24 AM
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I used to go to a pizzeria when I was a little girl in Brooklyn called The Pizza Pie. Hasn’t existed in years, but I have good vivid memories of it. So, yes. For that reason alone, pizza is a pie. 

9:23 AM
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If you’re not really used to working with gluten free doughs and only make pie once a year or so, I’m a big fan of pressed crumb crusts. Melt the butter substitute of your choice, add to well ground crumbs of nuts/GF cookies/oats (if you can have those) until they just stick together. Press into a pie pan and bake at Read more

9:19 AM
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Oh hush. You can bake! You just need a little more practice. Keep believing in yourself and you can make it happen.

If you can’t wait to learn how to bake, make a gingersnap crust by mixing crushed cookies with just enough melted butter so that the crumbs hold together in a dough when you press them together, then Read more

9:14 AM
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I don’t have any breads up on deck right now probably won’t til January, since I need to get through holiday content here. I put up this recipe in October you should definitely try, though. You can mess around with the dough in all sorts of ways: bake it into a loaf, braid it, whatever. Bread is all about getting Read more

9:12 AM
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What do you do with them? I do love that company. Have owned many of their things over the years. 

9:11 AM
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I actually take that juice and use it to make caramel sauce for the pie. I’m not much for very sweet things, but it’s soooooo good.