Staples Grad Sam Seideman Features Culinary Skills, Easy Recipes for Social Media Followers

Staples High School Graduate, Sam Seideman: @samseideman_ (Instagram)

Words by Cami Vynerib. 

Growing up, cooking was a huge part of Seideman’s household; he was always extremely interested in cooking and had a passion for culture and cuisine. At the age of 14, he began working in restaurants and started catering. Since 2018, he’s catered a variety of events, including the Yankee Doodle Fair and numerous weddings. Recently, he’s been making and selling quarts of soup and homemade desserts, such as pies, to Westport families while teaching fans recipes through Instagram.

Seideman continued cooking throughout his experience at Staples High School. Eventually, Seideman would like to open restaurants, resorts and do ‘entertainment cooking.’ Although he’s not going to a culinary school - heading to Penn State University - Sam will continue filming his cooking and sharing his content through Instagram. Although harder to gain access to a kitchen, he’s planning to utilize the school’s facilities and time at home during the weekends.

Like many people, cooking is a way that Sam is able to relieve stress. It’s obvious that he’s extremely grateful for his supporters; Seideman explained that the “people that are viewing [his] content and Instagram genuinely care... [about] what [he’s] doing.” Additionally, he explained his connection to an age-old saying “if you really love what you’re doing, you’ll never work a day in your life,” and it’s obvious that Sam loves what he’s doing. Follow him and his recipes on his instagram account, @samseideman_

Chicken Milanese, one of Seideman’s favorite recipes, is listed down below:

Click here to watch Sam teach how to prepare his Chicken Milanese recipe.

Click Here to see Sam’s favorite Chicken Milanese Recipe

Chicken:

2 pounds boneless chicken breast

2 cups All-Purpose Flour

Salt

Pepper

Garlic Powder

Paprika

2 cups Milk or 3 eggs whisked (I used milk because of an egg allergy)

2 Cups Panko Breadcrumbs

½ Cup Grated Parmesan

¼ Cup Canola oil

Salad:

Washed baby arugula

2 cartons cherry tomatoes

8 oz fresh mozzarella

Dressing:

½ Cup Balsamic Vinegar

¼ Cup Honey

2 Tbsp. Dijon Mustard

½ Cup Good Olive Oil

Salt and Pepper

Glaze:

1 Cup balsamic vinegar

For the Chicken:

1.Cut chicken lengthwise so that the pieces are thin

2.In a bowl mix together flour, salt, pepper, garlic powder, and paprika

3.In a separate bowl add milk or whisk your eggs

4.In another bowl mix together breadcrumbs and grated parmesan

5.Dredge chicken in seasoned flour, then milk/egg, then the seasoned panko

6.Set to the side

7.In a pan add oil and set to medium-high heat

8.Add chicken to the pan laying it away from yourself (so you don’t splash hot oil onto yourself)

9.Cook for 3 minutes then flip

10.Add butter and cook for another three minutes

11.Remove from heat once golden brown and fully cooked.

For the Salad:

1. Half Cherry tomatoes

2.In a bowl add arugula and tomatoes

3.Tear small chunks of fresh mozzarella into the bowl. Mix.

4.In a separate bowl mix balsamic, honey, dijon, and olive oil.

5.Toss salad with dressing and set aside

For the Balsamic Glaze:

1.Add balsamic to a pot

2.Bring to a boil then turn down to simmer until the balsamic coats the back of the spoon

3.Allow to slightly cool

Assembly:

1.Take two pieces of chicken and lay them on a plate

2.Top with a generous portion of salad

3.Garnish with a drizzle of balsamic glaze

4.Optional Garnish: Lemon/Shaved parm

5.Enjoy!