How to Make the Best Crispy Pan-Fried Chicken Cutlets and Miso-Marinated Salmon

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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
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

29 сен 2024

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Комментарии : 314

@duanemiyagishima2381 5 лет назад

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.

@crestonediamond 4 года назад

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.

@chronicautumn45 5 лет назад

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.

@joshwrites 3 года назад

This is the most underrated cooking channel on RU-vid.

@scottmillsap2376 3 года назад

None of the BA drama and BS, just practical tips and recommendations!

@freshfission5886 3 года назад

😂 been watching it for years

@lizoconnor2752 5 лет назад

Wow! What a great recipe! Love you guys!

@4thHouseOnTheRight 3 года назад

We eat salmon at least once a week, just had some tonight. Thanks for this recipe, definitely trying it!

@sbjennings99 5 лет назад

Awesome informational educational video experience Y'alls Love You Bridget

@zumieskitchen730 2 года назад

Great idea for dinner Looks delicious 😋

@missd1360 4 года назад

Both recipes look wonderful and I plan to try them but I was distracted by the chefs in the background trying to look busy. Are they really necessary for a cooking video?

@elizabethshaw734 3 года назад

The whole point of panko are the jagged edges. I like tonkatsu a little bit better I think.

@katrinaquezada42 5 лет назад

but why wouldn't you eat the skin?!

@joannaedwards6325 4 года назад

My favorite part. Sadly, most markets here (S.F. Valley, CA) are now cutting it off!! 😢😢

@gojenson 4 года назад

You can have mine. I’m just not big on salmon skin.

@gojenson 4 года назад

Pod I’ve had it. I eat salmon on a somewhat regular basis. I blot out the extra grease, but I feel grossed out by it. I had a salmon skin roll in the past too. It was ok.

@MaZEEZaM 4 года назад

The skin is also particularly healthy and I agree, crispy skin is Yum.

@highnoon9333 4 года назад

@emilyhuang7973 4 года назад

I'll

@Jackiemk007 5 лет назад

I need knives... 😑

@slimpicks2570 4 года назад

That’s not Katsu sauce

@jackh577 4 года назад

This channel is like watching an info-mercial. Some good info, and some lame ideas.

@joegonzalez4188 4 года назад

I lost trust in their reviews

@RubyTwilite 3 года назад

OMG! I just heard my mom screaming at me for whisking in a nonstick pie pan!!

@ThaoNguyen-uh7ez 4 года назад

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.

@azraelbatosi 4 года назад

Thao Nguyen underrated comment

@MaZEEZaM 4 года назад

Depending on the quality of the non-stick surface, the chop sticks can still scratch but they are much softer than metal whisks.

@captainamericaamerica8090 3 года назад

@@MaZEEZaM No they don't SCRATCH SOFT WOODS CAN'T😣😣😤😤😤😤

@ruthless4645 3 года назад

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.

@insidiousentity7066 4 года назад

That Panko needed seasoning.

@polanco187 5 лет назад

Every time I watch this show my appetite goes wild.

@Rebecca-dm5ul 5 лет назад

Love the miso marinated salmon. Great video, want katsu chicken now.

@211teitake 4 года назад

As a Japanese person born and raised in Japan, I see no authenticity. Panko is wrong. Santoku is wrong. Miso marinade is wrong. All wrong. They are using American brand of panko that's too small but they crushed it to make it even smaller. Then they chose Santoku that's curved. If they changed the profile of the knives, they are no longer santoku knives. Use the goddam chefs knife if you want to rock it back and forth. Finally, we don't typically miso marinade salmon. Gadidae is the most common fish. Plus, we would first salt the fish, leave it for 30 minutes and wipe the water. This step will help remove the fishyness. I like the test kitchen but don't make American stuff and call it Japanese.

@hannahmore9118 5 лет назад

Sorry, but Japan does NOT use ketchup. Your sauce is definitely not traditional.

@kattkat08 5 лет назад

Miso Yaki fish was not created by Chef Nobu. It was around way before his time.

@mountainryder8 5 лет назад

Yeah, my grandma and mother cooked it for me as a child, and I'm 64.

@mountainryder8 5 лет назад

And they never ate at his restaurant....

@mountainryder8 5 лет назад

And yes, they broiled it.

@mountainryder8 5 лет назад

No lemon though... we sauced it with shoyu.

@johnwright2911 3 года назад

It was popularized and mastered by him though, credit to Nobu.

@dm3144 3 месяца назад

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 RU-vid😅🇺🇸 thank you for all the tips and recipes

@missmaam792 5 лет назад

Thumbs up for the Miso Salmon recipe!

@maem7636 5 лет назад

🍽. 🍴. ▶ 👍👍 ◀. 🍴. 🍽 " Thanks, America's Test Kitchen, for sharing this recipe with your viewers ! "

@mike1968442 3 года назад

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

@ruthiek5340 5 лет назад

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!

@vegasbob 5 лет назад

I wish they would try to do the Popeyes Chicken Sandwich

@MsJaime-yg5nx 4 года назад

Thank you for that wiping oil technique. Why didn’t I think of this before🤔

@Violetsoul6 2 года назад

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!!

@tom_something 4 года назад

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.

@backpackmatt 3 года назад

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. 😏

@rdvqc 5 лет назад

Gotta try this with veal. Especially skipping flour.

@pandabutter1266 5 лет назад

The POINT of Panko is to have bigger crumbs.

@thihal123 5 лет назад

Panda Butter , exactly. They made a mistake by making the panko into American breadcrumbs. Error!

@rosehernandez5313 5 лет назад

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.

@Bo-qv4ez 5 лет назад

Chicken broth... I don't use wine or what ever.

@rosehernandez5313 5 лет назад

Thanks, I'll give it a try.

@rufusred44 5 лет назад

I've done the salmon recipe several times, love it!

@kathysanchez5945 3 года назад

I like how you have different chefs profile various cuisines...still with the same base standards...and show casing their own artistry.

@kumakiel8850 4 года назад

There’s... so many better ways to do this. You need to have the pan or pot filled with oil. Use a sift to gather the leftover bread crumbs to prevent burning. And don’t crush them. The point is to keep the bread crumbs big, they won’t soak as much oil. The sauce is supposed to be: ketchup, soy sauce, worcesthire, sugar and OYSTER sauce. You also don’t eat it with just rice. It would be too heavy a meal. You need a small salad on the side.

@bonniejunk 3 года назад

i always had katsu with rice, miso soup, and shredded cabbage

@DailyProjectSekai 2 года назад

Oh yeah oyster sauce is soooo good

@JVerschueren 5 лет назад

Eh? -that's not Katsu sauce at all. Japanese Katsu sauce is, basically, a thickened version of what is known as base gravy in British Indian quisine. I.e. a curry spice mix flavoured, onion gravy based sauce. Seriously, America?

@Ryan.usa73 5 лет назад

Katsu sauce is a fruit sauce similar to worchestershire. It is not curry flavored

@KaizokuShojo 5 лет назад

I'm with Ryan, katsu sauce isn't curry flavored. You're thinking of Japanese curry which is often PAIRED with katsu. They're thinking of regular tonkatsu sauce, like Bulldog brand, which is a fruity-worchestershire-y sauce. Their sauce isn't quite right but they're closer to knowing what they're talking about here than you. No big deal, but Japanese curry isn't what is served with katsu all the time. Katsu is often/usually served over shredded cabbage and with regular ol' katsu sauce drizzled over. Katsu curry is great but only something you CAN do with it.

@johnryan6456 3 года назад

So good. Thanks bridget and Julia. Great work ladies.

@tomsparks6099 5 лет назад

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!)

@deckiedeckie 5 лет назад

Two pretty women that do not only enjoy cooking but enjoy eating.....lov'em!!

@joshj392 5 лет назад

Went to the website, behind a paywall. Came here, got the recipe for free......

@Apocalypz 5 лет назад

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?

@marylockwood4400 5 лет назад

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.

@Drazer012 5 лет назад

Thought the main point of Panko is that its supposed to be bigger crumbs? lol

@firstlast446 5 лет назад

Kinda? It's that and that the crumbs themselves are thinner and crispier because of how their made instead of being little balls like with normal crumbs. You don't lose that by making them more broken up.

@silverdawn813 5 лет назад

the main point of panko is that they're made to be lighter and airier than regular bread crumbs which results in a much crispier fry with less grease/oil absorbed. bashing them into smaller pieces doesn't change that. what changes is the texture, smaller crumbs would be as they described it, "crisp and feathery" as opposed to leaving the panko whole which would definitely be crunchy

@juansierralonche9864 5 лет назад

Huh? Who said the point of panko crumbs is that they're bigger? I've never heard that. They're known for being lighter and crispier

@Drazer012 5 лет назад

@@juansierralonche9864 Yeah, and they give a super fluffy crust because they're larger in part, its a texture difference form regular breadcrumbs.

@silverdawn813 5 лет назад

@@juansierralonche9864 the opening post you're replying to literally said, "the main point of Panko is that its supposed to be bigger crumbs"

@damonedwards6724 5 лет назад

Great video on Asian cooking ladies.... love watching your shows on our local PBS Channel KTWU Topeka, Kansas. Thank you! 😊

@Bergkatse2 5 лет назад

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.

@josephbenassi9697 5 лет назад

Been watching for years, love you guys, youre the best, it almost feels like your part of our family.!!

@madness42192 4 года назад

Why would you use panko if you’re gonna turn it into regular breadcrumbs

@chinchilladivine81 4 года назад

Mike The Panko is still a lighter, “airier” texture than traditional breadcrumbs. Also, even beaten, the Panko pieces are still sort of irregular in shape and remains somewhat jagged whereas traditional breadcrumbs are very small and uniform in shape. As well, the Panko fries crisper while being less dense. I hope that helps and wasn’t just annoying! :)

@larrygerndt 3 года назад

Couldn’t agree more with the previous comment this is the best Cooking Channel I have found on RU-vid so far

@Cinco-da-mayo Год назад

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!❤❤❤❤

@evolancer211 11 месяцев назад

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

@jenjoseph9394 4 года назад

What's the name of your frying pan ,or the Brand name .please!?.

@ditackett 4 года назад

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 🙏🏼

@terrypogue 4 года назад

My favorite knives are Misen recommended to me by j.Keji Lopez-Alt. Great inexpensive knives, excellent THIN cutting edge

@juleswins3 3 года назад

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.

@ichbinocean6547 4 года назад

The one with the ponytail always has something stubbly to say about food cultures just saying

@M_Ladd 3 года назад

They say what the script calls for them to say! Do you think the part about the knives was just ablibed!

@drennansmith595 Месяц назад

Is it bad that I buy a $14 set of "restaurant grade" Santoku knives at Sams Club, use them for like 3-4 months until I can no longer hone them sharpish, and then throw them out?

@terrymulton252 2 года назад

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.

@gustavomaeda9448 2 года назад

Calling ketchup the most magical ingredient ever invented while it is besides worcestershire sauce, soy sauce and dijon musturd is an extremely overstatement

@elizabethshaw734 3 года назад

Please retest potato ricers because the one that is your favorite no longer exists. Thank you! :-)

@GeonQuuin 5 лет назад

What do you mean you don't eat the skin of salmon? That's the best part of the fish! That, and the belly fat. Solo good!

@SokeSleezy 5 лет назад

If you like eating the skin(like me) of your fish be mindful of where it was harvested. The skin is one of the parts of the fish where environmental toxins like pcbs collect.

@Paelorian 5 лет назад

What are you talking about, they never remove the skin and serve the salmon on the plate with the skin. The skin is clearly visible. 21:06. They marinate, cook, and serve skin side down, but it's always there.

@seikibrian8641 5 лет назад

@@Paelorian I guess you weren't listening. Keith Dresser very clearly said "We're not going to eat the skin here," thus Geon Quuin's comment.

@Stevelemontrudy 5 лет назад

You are so right. I didn't know it was really edible until about 2 months ago. Found a recipe though, tried it and it really is delicious. Anyone else reading this...don't make the same mistake I did my first time...mine didn't come descaled from the store. Live and learn. That's cooking.

@willyb933 5 лет назад

Simple and easy chicken cutlets with some great tips! I might experiment a little with the sauces :)

@floragarcia398 3 года назад

Do you all ever cook with healthier ingredients and meats

@joannaedwards6325 4 года назад

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

@mikepellerin4611 4 года назад

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.

@joannaedwards6325 4 года назад

@@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!

@joannaedwards6325 4 года назад

I meant BUCK KNIFE

@fweddyfwintsone4491 5 лет назад

3:18 - "and I like to use one hand for the breadcrumbs and one hand for the eggs" she says while sticking BOTH HANDS IN THE EGGS. Sheesh! Where are the chicken batter police when you need them?

@cindyo6298 5 лет назад

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.

@jasonschmeltzly7956 4 года назад

Have been using Global knives for years and they are still my favorites.

@MaZEEZaM 4 года назад

Yes, I really like them, they are so light and sharpe.

@janevt.2280 6 месяцев назад

Need to know what ingredients are in the cutlet mixture! Thanks!

@voman0741 4 года назад

super SURPRISED they didn't say one thing about Santoku WITH the dimples above the cutting edge and Santoku WIITHOUT the dimples. What is the difference???? Functionally , I KNOW the difference..... which is the dimples allow for the knives to glide through foods that typically offer resistance like cheese or hard vegetables, but they ATK and I waited to hear what THEY had to say. THEY SAID NOTHING. :(

@amynunez4186 3 года назад

Omg that Salmon 🍣 looks amazing yum 😋

@talon769 5 лет назад

Definitely doing the miso salmon. Great video!

@cyrustaghipour3976 4 года назад

Thank You Ladies,

@gaijinsumo 5 лет назад

Should be short grain rice with the katsu

@doctorx0079 5 лет назад

A traditional tonkatsu sauce has more fruit in it

@TICKLEMEPINK451 4 года назад

Its definitely more sweet than “barbecue-y”.

@LetsGoBrandon-yf1ue 4 года назад

Uneven size of panko adds to crispy texture. Don't care for their tonkatsu sauce, Bulldog brand "Vegetable And Fruit Sauce" tonkatsu sauce is tastier and more familiar tasting IMO. My Japanese Mom thought so

@samuelbrett2617 3 года назад

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**

@mercysawme1 2 года назад

She added salt to the eggs before she whisked them!

@jasonbean591 4 года назад

I was a member of a miso club for several years. Got a pint once a month. Great experience.:)

@jancyesowers9451 3 года назад

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.

@Publiclighthouse 3 года назад

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.

@dantran3087 5 лет назад

"introducing the best chicken cutlet, chicken katsu" "YEA I DONT CARE WHAT YOU CALL IT," THEY'RE SUPER CRISPY"

@peggygraham6129 2 года назад

Metric measures for the rest of in the world please.

@marinemom-jq3xu 2 года назад

Due to food allergy I can't do fish of any kind BUT I'd sure use that miso sauce on pork or chicken👍

@taekim2886 3 года назад

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...

@johnbiswanger4292 4 года назад

Because you are loading the pan so much, you would be better using a cast iron pan to have better heat retention. Just FYI

@bl6973 4 года назад

Just saying most Japanese knives have an asymmetrical angle. So it’s a 30/70. This includes gyutou and Santoku.

@bryanjensen355 4 года назад

Santokus are already a compromise in blade shape/design-why complain that it needs more "rocking motion" like a French style chef's knife? Use a French style blade if that's what's needed!

@billygarfield5520 5 лет назад

How about making: Chicken katsu curry?

@GreatExplications 5 лет назад

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!

@KaizokuShojo 5 лет назад

@@GreatExplications 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.

@supercooled 4 года назад

Using store bought miso seems counter intuitive. I mean you might as well just buy a completely done sauce. We want things from scratch!

@robertmcelfresh1031 5 лет назад

Can you tell a difference if you season the eggs (where the salt or pepper can clump) vs seasoning the breading?

@rmknicks 5 лет назад

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.

@robertmcelfresh1031 5 лет назад

@@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.

@isisbocardo 4 года назад

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!!!

@gstanley75 3 года назад

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.