シャドーイング練習: The Easiest Oven “Fried” Chicken Cutlets on the Internet - 動画で英語スピーキングを学ぶ

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213 文

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We are finally doing it, perfected the recipe for what I'm calling oven fried chicken cutlets.

These are delicious.

Make no mistake, these are not oil free.

They are not no oil air fryer cutlets, okay?

The goal here is to, for me anyway, I wanted to create a way to bake my cutlets

but not sacrifice the flavor or the texture because when I want to make, you know, 6, 12, 18 of them,

it just takes so long to do it in a skillet.

Now is anything ever going to replace a classic fried chicken cutlet?

Absolutely not.

Is this a great method to make

when you want to make a bunch of them

and just serve them to kids or you have a bunch of people over and you've got a bunch of sides, make sandwiches, this is fantastic.

I have been testing different methods for weeks now, this is what I've nailed down,

it works the absolute best and I could not wait to share it with you.

So take all of my tips and tricks because they all matter.

First things first, my oven, okay first things first actually, you're gonna actually need to practice this recipe in your own oven.

I've got two ovens in my household.

This oven cooks them perfectly at 450.

My upstairs oven that's a KitchenAid oven cooks them at 475 because it runs a little cooler.

You are gonna have to take these for a test run

in your own oven at both temperatures to figure out what

temperature works best for you no one else will tell you

that because you know why because no one wants to share their tips

and tricks but i do okay so this oven at 450 is killer

and phenomenal and they're perfect we're gonna work on all of the breading okay

and this you know the dredging stations i've got plain breadcrumbs

i've got panko i've got parm

i'm gonna add a touch up of my homemade italian seasoning not much i'm gonna tell you why

because one i don't like to put a ton of things into my cutlets

and two if my kid sees any flecks of green she will not eat them

so i just omit them salt and pep

and now you've got your bread crumb right this set them aside

you're gonna work on the flour the flour all it needs is salt

and pepper and it is good to go

so mix your breadcrumb mixture really nicely

and even set this aside your flour all your flour needs is a touch of salt

and pep because we want every element to be well seasoned

so that we have a well -seasoned chicken cutlet

and we do add a little touch of salt

when it comes out of course we do but other than

that you want to make sure everything is well seasoned for the way you need eggs milk parm salt and pep

that is it you want to put dry spices in here by all means

you want to put a ton of garlic powder whatever do you I like to keep it simple

because I like a very simple cutlet like I grew up eating it

and to me there's just like nothing better right and

so this is how we love it this is how we eat them in our household

but by all means make it how you want now you've got your dredging station ready once everything is ready

and mixed you're going to set these aside

and we are going to talk chicken i've actually already started

but i'm going to work on the other one right here

i'm going to put on some gloves i just recently i've been finding it a lot easier to use gloves

and nothing gets stuck underneath my fingernails

but what I'm going to show you right now is a really important thing

when you're making cutlets always you want to make sure they're nice

and thin not see -through or they get dry whether it's in the pan

or in the oven

when it comes to baking them in the oven it's especially it's especially important

that they're the right thickness

because the wrong thickness what happens is too much moisture comes out of them

and your breading actually starts to separate from the meat

now you see this it's uneven you see that's thin here

and it's thick here and I'm going to cut I do three cutlets per whole chicken breast

and the last one you know is never perfect

but it always ends up working really well

and I'm going to show you because you know sharing is caring

and I do care about you

so what you do is you take your cutlet right

you want to first of all make sure it's even after you pound it

but also you need to make sure you break it down a little tiny bit

so it's not so thick on one side that your breading comes right off.

You take a meat mallet.

I'm actually going to take this plate off here because they rattle

so loudly and you're going to just go ahead and pound it

and because I use parchment paper

or you can use plastic wrap I can kind of see what I'm doing

and then look you see how I'm not touching this area

because this area was naturally much thinner and I don't want to break up that area. and now look at

that it's perfectly even it's not see -through it is the perfect cutlet whether to fry

or in the oven but it really is extra important to get

that thickness just right when you are baking your cutlets I have my oven preheated.

You want it really hot.

I like it to be all full on 450 for a

good 35 to 45 minutes before these even go into the oven.

So I'm going to just pound the other two and then we'll start dredging.

What I like doing these days is just to do all of the dredging at one time.

So I do all the flour, then all the eggs and all the breadcrumbs.

I just find that that is so much easier.

Why have we been messing around with the wet and the dry

and the wet and the dry and the wet

and in the dry and then getting our hands all gunky

and gross all these years when you can just do them all in one time

so you see how I just I don't know

if you can see but you know there is a method to my madness I always say

that this is why I test things a million different ways a million different times look at how perfect

that cutlet is and because you've also pounded it out it's really really tender

so it quite literally melts in your mouth

when you after you cook it

and I just love it it's really nice

I don't like a weird shaped chicken cutlet

100

I like a actual beautiful size chicken cutlet I do not like them

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when they're small and weird shaped because I feel like it changes the texture

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and it's just not a cutlet that I prefer

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so I just don't do it that way

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but you can do however you like but doing them all this way is so much easier so much easier

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now they all go into the egg shake off as much of the excess as possible

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and that parm adheres nicely because you know that's important

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switching out my gloves because that was nice and marinated with the egg now use a fork

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right so that way my gloves just don't get all gunky

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and therefore my breadcrumbs don't get all gunked up

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and you just kind of press them in there like that shake off the excess

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onto a plate and just continue that's it how easy is that

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last one very methodically you guys down to the amount of breading

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that i test this recipe so that they would be no waste

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and just worked really well beautiful now really really really important these have to sit for like 10 minutes okay

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because you want

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that breadcrumb to almost immediately adhere to your chicken okay

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now equally as important is your pan okay you're gonna need to use I'm gonna wipe

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that in a minute you need to use a sheet pan

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you need to use a stainless steel metal sheet pan

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this is not the time for your casserole dish

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this is not the time for your glass baking dish has to be metal

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I've tried different baking sheets a sheet pan works the best.

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You should also have a stack of sheet pans in your kitchen because you'll use them for everything.

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I'm going to pop this into the oven.

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I want my sheet pan to be hot

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when we add the chicken in because it immediately gets

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that chicken to temperature so it doesn't have to wait in the oven those few extra minutes for the chicken,

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the bottom of the chicken to come to temperature so it almost starts cooking right away.

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So I'm going to pop this into my preheated oven at 450 10 minutes

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while those sit for 10 minutes pan is hot

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you're gonna work really really quick lay down a sheet of parchment paper do not skip

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it okay do not skip the parchment paper now i told you this is not oil free i don't roll

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that way i like good food okay this method without preheating your oil

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but preheating the pan also keeps your house from getting all smoked up

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because nobody likes

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that you want to create a good layer of olive oil in your pan your pan is hot

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and you're gonna work quick okay you're gonna lay out your cutlets

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you should be able to fit all six now you can also do a couple of sheet pans

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but i like to bake these on the middle rack okay

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if however that's good

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if however you're doing multiple pans you can bake them on all three racks

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but I will tell you you're gonna have to keep an eye on the bottom

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and top rack

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because you're gonna need to flip them a good drizzle of olive oil on the top do not fear

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it okay I'm gonna say it again because I know

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that some people are gonna come in

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and say that's just too much are we frying them no

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did I tell you they were gonna be oil -free also know

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that I tell you I want them to be delicious and not sacrifice crunch or flavor I sure did

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so do with that what you will 450 in this oven they take about give

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or take 16 to 18 minutes sometimes 20

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if you've got multiple pans up to 22

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because the oven temperature goes down flip them halfway through middle rack okay don't open the door okay

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i'm gonna put my timer on for eight minutes

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i'm gonna check them at eight minutes okay

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it's a pretty full pan the pan needs to come back up to temperature again

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that is all accounted for within the cooking time i'm giving

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you the only way you know how to perfect it is

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if you test these in your own oven i just know

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that in this oven eight minutes per side should be killer

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because i've tested it in this oven

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so at 450 in my regular oven 475 for about 18 to 20 minutes

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i'm gonna flip them i'm gonna check them in eight minutes um

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and i'll flip them halfway through

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but i'll show you what they look like halfway all right we're halfway through i'm gonna flip them

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they're gorgeous and i promise you if you do this right

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and you give these a test run in your oven

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they will turn out incredible back in for another eight to ten minutes again

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you need to test your oven how hot is it is

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it hot is it cold some ovens really really vary

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i mean i remember my old oven was a good 30 degrees cooler than what the temperature read

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so i used to have to get like a thermometer to put it in there to test it

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so keep an eye on that but those need another like eight

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or nine minutes and they will be perfect just you wait and

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that my friend is what they should look like okay can you calm down

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I'm gonna need you to relax also I want

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you to notice first of all I'm placing these on a baking sheet

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that I've lined with a cooling rack

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because I don't want these to get soggy I want them to stay nice

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and crispy I also want you to see

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that a lot of the oil actually look

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it remained in the pan look at this look at this

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look at this look at this okay immediately by the way immediately you're gonna hit them with some salt okay immediately

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let that look at all the oil that remained in the pan

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so it's not like i soaked up all of

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that oil it left quite a bit behind

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which i think is a really good thing

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but in my opinion

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you just cannot even come close to replicating a good cutlet in the oven without a good amount of oil

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because you just need it.

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It's science.

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What do you want me to tell you?

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It's got breadcrumbs in there.

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Without the oil, the breadcrumbs would be so dry and flaky.

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It's so would your chicken.

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So this is the best way I have found.

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In this oven, these took a total of 19 minutes and keep in mind it's because my pan was really full.

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If the cutlets were just a little bit smaller, it would take closer to eight.

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Excuse me, my mouth is salivating.

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It would take closer to 18 minutes, but again, test them out in your oven.

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It's the only way you know, but I mean, look at this.

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I mean, honestly, honestly, absolutely gorgeous.

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It's too hot though.

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optimal crunch delicious so hot

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like i said are they the same exactly as

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if you were to pan fry them no are they a phenomenal alternative to

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when you want to make a ton of them at one time without standing by a skillet

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absolutely this is a true

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and tried method by now believe me

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i will have a link down below to the full recipe with all of the tips

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and tricks that you need to know please make them you will love them perfect for holiday season

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when you need to make a lot of them to feed your family hope you've enjoyed spending time with me

213

and i will catch you in the next one bye

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このレッスンの語彙とスピーキングのポイント

このスピーキングレッスンは、動画「The Easiest Oven “Fried” Chicken Cutlets on the Internet」を教材にしています。繰り返し出てくる語は次のとおりです：oven, pan, cutlet, chicken, oil。この動画には、シャドーイング用の文が213文、単語が2498語あります。音声の長さは14:11です。話す速さは1分あたり約176語で、日常会話に近い自然なペースです。単語の82%は英語の頻出3,000語に含まれます。残りは練習の前に確認しておきましょう。

この動画の重要語彙

動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
oven 名詞	/ˈʌ.vn̩/	オーブン
sheet 名詞	/ʃit/	枚, シート
bake 動詞	/beɪk/	焼く
flour 名詞	/ˈflaʊ.ə/	穀粉, 小麦粉
halfway 副詞	/ˌhæfˈweɪ/	途中で, 中間で
glove 名詞	/ɡlʌv/	手袋
trick 名詞	/ˈtɹɪk/	欺き, 企み
thin 形容詞	/ˈθɪn/	薄い, 細い
delicious 形容詞	/dɪˈlɪ.ʃəs/	美味しい, 旨い
fry 動詞	/fɹaɪ/	(油で)揚げる, 炒る
thickness 名詞	/ˈθɪknəs/	厚み
killer 名詞	/ˈkɪlɚ/	殺人者, キラー
egg 名詞	/ɛɡ/	卵, 玉子
thick 形容詞	/θɪk/	太い, 厚い
gorgeous 形容詞	/ˈɡoɹd͡ʒəs/	豪華, 華麗

動画に出てくる句動詞

単語	発音	意味
see through 動詞		見通す, 透視する
calm down 動詞		落ち着く
go ahead 動詞	/ˌɡoʊ əˈhɛd/	どうぞお先に
go down 動詞		降りる, 降下する
grow up 動詞		成長する, 大人に成る
lie down 動詞		横になる, 臥す

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

I've got two ovens in my household.
I'm going to pop this into the oven.
What do you want me to tell you?
It's so would your chicken.

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
現在完了進行形 have/has been + -ing — 以前に始まり今も続いている動作	have been testing · i've been finding · have we been messing
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	I've nailed · i've actually already started · you've also pounded
「should」による助言 should + 動詞 — したほうがよいことを伝える	should also have · should be · should look
動詞 + -ing enjoy, keep, stop… + -ing — 後ろに-ing形が続く動詞	start dredging · starts cooking · enjoyed spending

注意したい発音

話し手はI'm, gonna, you'reなど、短縮形や弱形を98回使っています。聞こえたとおりの短い形で発音しましょう。

「th」の音: thin /ˈθɪn/, thickness /ˈθɪknəs/, thick /θɪk/, underneath /ˌʌndɚˈniθ/, methodically /mɪˈθɑdɪkəli/
「sh」と「zh」の音: sheet /ʃit/, delicious /dɪˈlɪ.ʃəs/, shake /ˈʃeɪk/, dish /dɪʃ/
長い単語（アクセントの位置に注意）: phenomenal /fɪˈnɒmɪnəl/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, methodically /mɪˈθɑdɪkəli/, thermometer /θɚˈmɑ.mɪ.tɚ/

日本語話者が苦手な音：

/r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, relax /ɹɪˈlæks/, garlic /ˈɡɑɹlɪk/, replicate /ˈɹɛplɪkeɪt/, casserole /ˈkæs.əˌɹoʊl/
/v/ — /b/ にならないように、上の歯を下唇に当てる: oven /ˈʌ.vn̩/, glove /ɡlʌv/, olive /ˈɑ.lɪv/, flavor /ˈfleɪvə/, vary /ˈvɛəɹi/
/f/ — 「フ」ではなく、上の歯と下唇で出す: flip /flɪp/, flour /ˈflaʊ.ə/, halfway /ˌhæfˈweɪ/, fry /fɹaɪ/, sacrifice /ˈsæk.ɹɪ.faɪs/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
自分の声を録音して元の音声と比べます。oven, sheet, bakeなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: The Easiest Oven “Fried” Chicken Cutlets on the Internet - 動画で英語スピーキングを学ぶ

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