How to Make the Best Crispy Pan-Fried Chicken Cutlets and Miso-Marinated Salmon
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- čas přidán 2. 03. 2019
- Hosts Julia Collin Davison and Bridget Lancaster make Crispy Pan-Fried Chicken Cutlets. Then, equipment expert Adam Ried reveals his top for Santoku knives. Finally, test cook Keith Dresser makes Bridget perfect Miso-Marinated Salmon.
Get the recipe for Crispy Pan-Fried Chicken Cutlets: cooks.io/2EDJ3Hl
Get the recipe for Miso-Marinated Salmon: cooks.io/2XuWsJ5
Buy our winning Santoku knife: cooks.io/2EjTjmM
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This is the most underrated cooking channel on CZcams.
None of the BA drama and BS, just practical tips and recommendations!
😂 been watching it for years
Every time I watch this show my appetite goes wild.
Wow! What a great recipe! Love you guys!
In my experience (while living in Japan) chicken (tori) or pork(ton) katsu is frequently served on top of a bed of thinly sliced cabbage not directly on top of the rice.
This is the only place where they dropped the ball: some nice shredded cabbage with a strong hint of vinegar or thinly sliced cucumber. AND, presentation is everything, including the plate it served on. Gee! I miss Japan.
So good. Thanks bridget and Julia. Great work ladies.
Finally found this video. Tried it and loved it!
I absolutely love you guys, I love your home! For country kitchen, it’s one of my favorite shows now… And who would know that I would just come across it on CZcams😅🇺🇸 thank you for all the tips and recipes
Definitely going to try these this way!!
I've done the salmon recipe several times, love it!
Definitely doing the miso salmon. Great video!
I was a member of a miso club for several years. Got a pint once a month. Great experience.:)
Love the miso marinated salmon. Great video, want katsu chicken now.
Been watching for years, love you guys, youre the best, it almost feels like your part of our family.!!
Simple and easy chicken cutlets with some great tips! I might experiment a little with the sauces :)
Thank you ladies
OMG that salmon looks SO good! When I cook salmon, I absolutely HAVE to have that lemon on it! They were both made for one another!
Great video on Asian cooking ladies.... love watching your shows on our local PBS Channel KTWU Topeka, Kansas. Thank you! 😊
I like how you have different chefs profile various cuisines...still with the same base standards...and show casing their own artistry.
Thumbs up for the Miso Salmon recipe!
Thanks for the videos.
Great episode! Adam, you are the best, cheers.
Awesome informational educational video experience Y'alls Love You Bridget
Great idea for dinner
Looks delicious 😋
Thanks so much!
Can't wait to try them all.
Thank You Ladies,
Couldn’t agree more with the previous comment this is the best Cooking Channel I have found on CZcams so far
OMG! I just heard my mom screaming at me for whisking in a nonstick pie pan!!
Two really yum recipes.
Super making in this dish...
Great idea for dinner. Simple but elegant and also a simple sauce to finish it off.
We eat salmon at least once a week, just had some tonight. Thanks for this recipe, definitely trying it!
Omg that Salmon 🍣 looks amazing yum 😋
Thank from sharing!
Reminds me of like a 90’s kid show or a scholastic informational video they showed during school! Haha. for some reason I love it. I’m surprised there isn’t any musical transitions and fades during transitions. haha.
It looks yummy !!!!
I’m going to my daughters today and she lives in Akron Ohio close to Lake Erie so I’m hoping I can get my hands on some fresh fish not frozen and now that I’ve seen this video I think I’m going look around until I find some. Thanks 🙏🏼
My favorite knives are Misen recommended to me by j.Keji Lopez-Alt. Great inexpensive knives, excellent THIN cutting edge
Have been using Global knives for years and they are still my favorites.
Yes, I really like them, they are so light and sharpe.
When it comes to frying, especially, I think it's important to listen to the sound of whatever you're frying. The sound will give you the best sense of when something is either cooking too quickly or too slowly....oh, and don't forget about the bubbles. 😏
Awesome!
Very informative
Gotta try this with veal. Especially skipping flour.
It should be noted that the Misono UX10 Santoku is a "RIGHT-HANDED" knife only. It is sharpened in the traditional Japanese way where right edge of the blade is at a different angle than the left (or in some cases, like sushi knives, only sharpened on ONE side), making it useable only for the hand it was designed for AND difficult to sharpen for the average home chef. If you're going to spend over $200.00 for this knife MAKE SURE you know how to sharpen it or you'll ruin it the first time you try an sharpen it. As far as I can find this particular knife is not offered in a left-hand model.
Terrific.😊
For the best most authentic chicken Katsu you need to have some nama panko which you can create by lightly spraying some panko with water. Use between 25-50% nama panko to panko. It gives you the fluffiest crispiest coating ever. I prefer hatcho miso sauce with the katsu myself.
Thank you for that wiping oil technique. Why didn’t I think of this before🤔
I always enjoy your videos, watched the show from it's inception
Was the salmon pulled earlier to get to room temp before cooking?? I have seen a few of your shows were I wonder.
Anyhow I love your recipes and your show!! I am so glad to learn you guys have episodes on here. I live in Mexico and I missed your shows for a little while. Now I am back to watch and try new recipes!!!
Using the stainless steel whisk in the “Gold Touch” pie pan or any non-stick surface pan might scratch the beautiful surface. The Asian way is to use chopsticks to whisk the eggs, it’ll prevent scratching to your pan.
Thao Nguyen underrated comment
Depending on the quality of the non-stick surface, the chop sticks can still scratch but they are much softer than metal whisks.
@@MaZEEZaM No they don't SCRATCH
SOFT WOODS CAN'T😣😣😤😤😤😤
🍽. 🍴. ▶ 👍👍 ◀. 🍴. 🍽
" Thanks, America's Test Kitchen, for sharing this recipe with your viewers ! "
Good job
Traditionally katsu is served over a VERY thinly sliced cabbage salad. Rice is always served in a small bowl on the side.
True! I was so confused to see placed on rice!
Thanks for the worthless tip, douchebag.
Unless you're having katsudon, which is...katsu over a bowl of rice and some egg sauce, basically.
I like katsudon, a lot. But the cabbage way is really awesome too for how balanced it is (kind of like serving a nice bright slaw along with fried chicken.)
I use an infrared thermometer. It works perfectly,
Gosh I NEVER get tired of these folks. Been watching since the beginning and feel like these people are family.
I expect to use both recipes over and over. Have to take a pass at the $179.00 knife though. XOXOXO old fan
I'd pass on the knife too. My Mom, Grandma and great Grandma didn't need fancy knifes to get the job done. I can remember my Dad prepping a whole dinner with just a Buck Knife when we were camping.
@@mikepellerin4611 Funny how folks back in the day did JUST FINE without half of the fancy gadgets ppl feel are necessities these days.
Bet that jack knife campfire dinner was DELICIOUS if not gourmet. Ha!
I meant BUCK KNIFE
Yummy 😋 😋
I find using egg white only in the egg dredge it gives more crunch in the panko
Yummy
Due to food allergy I can't do fish of any kind BUT I'd sure use that miso sauce on pork or chicken👍
Great video good job Ladies doing great!!💖💖💖💖
That salmon looks amazing! Maybe you could suggest some appropriate sides?
Need to know what ingredients are in the cutlet mixture! Thanks!
I wish they would try to do the Popeyes Chicken Sandwich
Miso Yaki fish was not created by Chef Nobu. It was around way before his time.
Yeah, my grandma and mother cooked it for me as a child, and I'm 64.
And they never ate at his restaurant....
And yes, they broiled it.
No lemon though... we sauced it with shoyu.
It was popularized and mastered by him though, credit to Nobu.
So, how long did you broil it?
been watching SINCE my highschool days as a freshman(aka like 2006) and you and bridgette still looking good as usual :)
Can anyone point me in the direction of where I can get that rolling pin she has in the beginning? Random, I know, but I need it!!
Does anyone know how the taste of the chicken would differ if you coated the chicken 8n a base starch first (like corn starch) then dipped it in egg followed by the bread crumbs? I see ,many other recipes, though not for Panko encrusted chicken, that have a coating of starch first.
Bridget, you should have added miso and not dijon while making the sauce.Finally, Keith made some non-veg stuff! The most handsome hunk of ATK!❤❤❤❤
Can you tell a difference if you season the eggs (where the salt or pepper can clump) vs seasoning the breading?
I feel like if you add salt to the breading the salt will just fall to the bottom of the dish. I salt the chicken directly where it will stick and be more even.
@@rmknicks I tried brining some chicken so I skipped the salt in the flour/wash to try and avoid too much salt. I did use a spice rub on the chicken. The result was bland, un-interesting. Since the breading is the first thing your taste-buds touch, it needs salt.
If you don't feel like making your own sauce, but you can't find katsu sauce at your grocery store, A1 Steak Sauce is surprisingly similar. I know, I know, you think I'm just saying things, but get this: I don't use A1 for anything else. I don't put it on my steak, none of that. And I won't say A1 is a substitute for barbecue sauce, unagi sauce, nothing else. I've had tonkatsu (pork instead of chicke) many times in Japanese restaurants, even had it in Tokyo. So I like to think I know what I'm talking about, a little bit. It's not 1:1, but it's closer than pretty much anything else in the condiment aisle. You don't know me, I don't know you. Take it with a grain of salt. But if you're in a bind and in a trusting mood, it's there for you to try.
love this violent recipe
Really like the Asian run of episodes. (I would also like to party with Bridget and Julia -- I bet they let it loose when they are not on camera -- sometimes you can tell they are "holding back". --LOL!)
My family has issues with alcohol, what would be a suitable replacement for it. I know you'll say the alcohol burns off but I can't have it in my home. Any information would be greatly appreciated. Thanks.
Chicken broth... I don't use wine or what ever.
Thanks, I'll give it a try.
Umami.
I hate to disagree on the knife choice. I use Global knives all of the time. Have never ever had issues with slipping. They are well balanced, not heavy, and perfectly fit to my grip. I do love your programs though.
Why the difference in temp for farm raised vs wild?
Dan explained it in his salmon video - czcams.com/video/se9aqTR3BbU/video.html
TL;DW - wild has less fat and more connective tissue, so it will feel correctly cooked at a lower temperature than farmed.
Real question: is there a reason why you didn't use more oil for the cutlets? In my experience, using more oil makes the food absorb less oil because there's even absorption of oil from the top and the bottom.
Questions: White miso used for its salty & sweet, but then an exorbitant amount of sugar was added?(!); Why wouldn't one eat the skin as he mentioned?
That's too much sugar! The mirin has salt and sugar already. Miso is very high in sodium. Use judiciously.... Or get reduced sodium miso.
add a teaspoon of neutral oil per each egg before beating - the panko will stick never fail~ and why no citrus note in the katsu sauce?
Interesting knife test. Nothing was said about blade hardness, that special sweet spit being hard enough to hold an edge for a while, not so hard that the blade chips or is difficult to sharpen.
I'm looking forward to trying that miso salmon and maybe the cutlet. I have a jar of great miso I enjoy using. Lasts a very long time. I don't have sake but I do have a bottle of good mirin in the fridge I haven't tried yet. It's not expensive and should keep. I don't know if that's true of sake. Since I don't have sake and don't want to buy a bottle for one serving of salmon, I'll try substituting mirin and using less sugar. I'll have a less complex taste, perhaps, but it should be somewhat close and if I love the recipe I can pick up a bottle of sake for the future. This seems like a great simple way to make salmon, with a simple easy marinade that can be made in small quantities as needed. Then right on some foil into the toaster oven to broil. Due to the sugar and koji in the marinade I expect my toaster oven is probably powerful enough to brown the fish and I won't need to use the stronger broiler in my full-size oven. Real easy and little cleanup. I'm hoping the marinade keeps the flesh moist at a higher cooking temperature because I'm too wary of parasites and pathogens to cook wild salmon to 120°F unless it's been specifically processed for raw eating ("sushi grade").
@@guineapiggon Thank you, I was hoping someone would correct me before I screwed up. But wouldn't the alcohol in mirin be enough? Mirin may generally have less alcohol than sake and vary a great deal in alcohol content. But still, high-quality mirin has an alcohol content on par with an alcoholic beverage. It's rice wine, like sake. The most alcoholic _hon mirin_ I think in the US you may have to go to a Japanese alcohol specialty shop to find (or order online), but more common good stuff found well-stocked markets that carry some Japanese panty essentials are still fairly alcoholic. The cheap adulterated mirins (or mirin-flavored whatever they are) are only a few percent alcohol. I have a bottle of a brand recommended by ATK/CI and Serious Eats, Mitoku Organic Mikawa Mirin. I've read the alcohol content is 14%, though it's not listed on the bottle. Shouldn't alcoholic mirin alone satisfy the alcohol component of this dish? I'm reluctant to buy sake because I don't use it in my cooking at present and an open bottle spoils much more quickly than mirin. Which is why I bought mirin in the first place. It was inexpensive and I could keep it in the fridge for two years. Sake is more expensive and I don't expect it to stay fresh after a few months.
I absolutely love how thin those chicken pieces are cut, but is there an easier way for me to cut them just like that exactly? I have a hard time cutting chicken Parallel that way rather than the other way.
I have a meat pounder, much like the one they used. If you do not have one, use a small, flat bottomed fry pan. Put each piece in a heavy duty food bag and pound away. They come out even and no knives needed. It work’s perfectly for me every time!
That Panko needed seasoning.
What's the name of your frying pan ,or the Brand name .please!?.
I used to have 2 recipes that I lost one was blueberry bread pudding that originated from Arcadia Canada. Other was potato pancakes but they were really thick like fat hamburger. It b really cool if anyone could pass along suggestions
Should be short grain rice with the katsu
Two pretty women that do not only enjoy cooking but enjoy eating.....lov'em!!
Broiler set to Hi or Lo?
Does the tonkatsu sauce thicken on its own or need to be reduced?
They don't cook the sauce, so if you want it thicker, use more ketchup. Or go to your local Asian store and get the Bulldog brand tonkatsu sauce, it's the best.
I'd replace the eggs with buttermilk, I am allergic to them is why though.
How about making: Chicken katsu curry?
Not a bad a suggestion at all, but you can do at home without too much more work at all. You can buy tasty Japanese curry pre-packaged; "S&B Golden Curry" is widely available in Asian markets and online. All you really need are some Japanese pickles and you're gonna be happy!
@@Fork4Fun I think he was wanting an ATK version of Japanese curry. Which would probably be interesting to see...they often change little things here and there. ATK curry is probably going to be hotter than normal Japanese curry, I'd think.
The browning was un-even. Can you try putting a empty pot with foil lining the outside & bottom and using it to press down the cutlets so one side is uniformly browned? I have gotten beautiful magazine-cover ready browning this way. You can press both sides, but then you have to remove or replace the foil so the side pressing on raw chicken does not later press on the cooked side.
Went to the website, behind a paywall. Came here, got the recipe for free......
If I'm remembering Japanese correctly tonkatsu, the "ton" in tonkatsu means pork. So i think it should just be katsu sauce. But hey I'm no Japanese language expert, do you do you
can we substitute chicken with fish for the chicken cutlets?
It's best to use pork or veal for this dish but if you want to use fish you can but make sure it's a firm, meaty flesh like halibut.
The POINT of Panko is to have bigger crumbs.
Panda Butter , exactly. They made a mistake by making the panko into American breadcrumbs. Error!
With the Japanese chicken, if we allow the first water of the eggs separate, we would probably get a better flavor on our panko coating don't 'cha think?
I had the exact same thought!
Growing up before we in America had ever head of Panko breadcrumbs where I grew up and pan fried fish,chicken, or perhaps veal cutlets (there was a time in America veal cutlets were not expensive) the coating of choice for pan frying was Saltine crack sser crumbs and if you happened to be short of Saltine Crackers or were looking for a change things up crushed Cornflakes or Wheaties and if you ever wanted to be different an mix of all three. So maybe instead of spending the money on Panko at the grocery store maybe open the pantry door and grab the box of Saltines or breakfast cereal and give them a crush and then a fry. PS save the Ritz for eating.
"introducing the best chicken cutlet, chicken katsu"
"YEA I DONT CARE WHAT YOU CALL IT," THEY'RE SUPER CRISPY"