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:
Get the recipe for Miso-Marinated Salmon:
Buy our winning Santoku knife:
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Boring food
Due to food allergy I can't do fish of any kind BUT I'd sure use that miso sauce on pork or chicken👍
I'm not much of a fish eater to begin with but. I really cannot stomach Tuna, especially the smell. Smoked salmon I can tolerate.
pan = bread, ko = powder/crumb.
Nah this ain’t it
Calling ketchup the most magical ingredient ever invented while it is besides worcestershire sauce, soy sauce and dijon musturd is an extremely overstatement
You need a video for this?
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!!
I always enjoy your videos, watched the show from it's inception
Great idea for dinner
Looks delicious 😋
Metric measures for the rest of in the world please.
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 love this channel, but I about lost it when she says "the eggs are seasoned, so you dont need to season the chicken" I CANT trust them anymore *sigh*
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.
Omg that Salmon 🍣 looks amazing yum 😋
Please retest potato ricers because the one that is your favorite no longer exists. Thank you! 🙂
The whole point of panko are the jagged edges. I like tonkatsu a little bit better I think.
Great episode! Adam, you are the best, cheers.
Thank you!
Don't use Vegetable oil
Like here. I it's a soybean oil. Not Healthy!!😣😣😤😤😤😧😧😧use COCONUT OIL, OLIVE, OIL
How much salt is in those chicken cutlets? Salt in the eggs, the W'shire sauce, the soy sauce, the ketchup. Then you sprinkle salt on the meat at the end. That's too much.
Couldn’t agree more with the previous comment this is the best Cooking Channel I have found on YouTube so far
Very informative
This looks great! However, I'm a sauce guy. I think it would be nice to have some of the sauce to drizzle on top after broiling it. How would I achieve that?
Japense use the thigh meat , which is tastier. Besides that its dead on.
❤️👍👍
Terrible way to determine temp these days. Bridget even says pan could be hot spot. Anyone can afford temps checkers. Even harbor freight sells them for under 20.00
Can't wait to try them all.
I love how every time a dish gets marinated "over night," the hosts are wearing the same clothing as the "day before!"
We eat salmon at least once a week, just had some tonight. Thanks for this recipe, definitely trying it!
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.
Ideal mother's on earth 🌎😍
I love this channel but my own mother will look at me with evil eyes if I say it so…
I don't even want to say a word about my ex wife now…
How about some coleslaw with that tonkatsu?
I find using egg white only in the egg dredge it gives more crunch in the panko
Do you all ever cook with healthier ingredients and meats
So good. Thanks bridget and Julia. Great work ladies.
I like how you have different chefs profile various cuisines…still with the same base standards…and show casing their own artistry.
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. 😏
OMG! I just heard my mom screaming at me for whisking in a nonstick pie pan!!
I use an infrared thermometer. It works perfectly,
tonkatsu – japanese for pork/pig. You really should have your chief scientist/chef research seed oils so you do not promote them – video research starting point – https://www.youtube.com/watch?v=7kGnfXXIKZM&t=1902s
Did he HAVE to use his fingers to get the excess off? Wouldn’t a spoon have worked? The look was yuck to my eyes.