Colin Quinn and Nick Di Paolo not-so-patiently watch as I cook them Chicken Parm Sandwiches in this season 1 flashback. We also talk about how the industry is changing and Colin’s hatred of cheese. Subscribe to Shane Torres’ YouTube page to watch his new special “The Blue Eyed Mexican” premiering December 10th at 4PM PST: https://www.youtube.com/channel/UCYqBZNLk2Vf-ErSOb_sqMew?sub_confirmation=1 Subscribe to the new Something's Burning podcast page Apple Podcasts: https://podcasts.apple.com/us/podcast/somethings-burning/id1702241962 Spotify: https://open.spotify.com/show/37IbtDi4z3z6HRtnbAi25Z?si=72718abc47344336 Follow Colin Quinn: https://www.instagram.com/iamcolinquinn Follow Nick Di Paolo: https://www.instagram.com/nickdipaolo This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CHICKEN PARMESAN SANDWICHES INGREDIENTS: * Boneless, skinless chicken breasts * AP flour * Large eggs * Panko breadcrumbs * Kosher salt * Black pepper * Olive oil * Tomato sauce (store-bought or homemade) * Grated parmesan * Sliced provolone * Baguettes STEPS: 1. Put chicken breasts between 2 pieces of parchment and pound down with a mallet until about ¼” thick. 2. In separate bowls, set up a dredging station: * Flour in one bowl * Beaten eggs in one bowl * Panko breadcrumbs in one bowl 3. Season chicken with salt and pepper. 4. Dip chicken into flour, then eggs, and finally coat with panko; set aside. 5. Repeat until all the chicken is coated. 6. Heat oil in large skillet; fry chicken in batches, turning halfway until golden brown. 7. Transfer to a paper-towel lined plate to drain excess oil. 8. Slice open baguettes and place on baking tray. 9. Layer chicken on bottom slice, then sliced provolone. 10. Bake at 350° until the cheese is melted on top 11. Ladle pre-heated tomato sauce on top 12. Top with bread and slice in half.