How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- Everybody-and we mean everybody- loves a crispy chicken cutlet. We suggest you add a healthy amount of parmesan and mustard powder to the breading for extra umami flavor.
Recipe: www.bonappetit....
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How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
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I've been doing chicken cutlets pretty much like this for forty years, same ingredients, but I followed your instructions to the letter and this is the best chicken cutlet I've ever cooked. It was crispy outside and succulent inside. The meat was so juicy it was almost like being baked on bone. Thank you! Best three minutes on TH-cam in a long time.
0:53 brad walkin in like queen he is
Brad: Strangé, Strangé... 😁
I love how she explained every step and WHY she does it. Which is good for beginners. A lot of tutorials just tell you to do the steps but don’t tell you why.
She sounds like she's used to teaching, and i kinda like the confidence she has
She was a culinary school instructor prior to working for Bon Appetit.
Thank you for making short, high quality videos with simple, high quality, easy-to-follow recipes.
Had to rewatch to see what the hate was about. Totally lost on me still. Great video, great food, and great instructions. Thanks Chef!
Listen to her voice inflections. She has minimum skills but the 'skills' to be on youtube
Whate hate?
@@Georgebush11 stop it. Not nice
This is one of my favorite family recipes my father used to always make for me and my mother.
We make it the exact same way it was cool to see someone else make it that's way.
My father always served this with lemon and chicken ricearoni and corn.
We've been making this alot lately super delicious!
I cook frequently, but I always struggle when frying chicken. This was so helpful and turned out great!
Flawless! This is exactly how I was taught to make Greek/Italian influenced cutlets of any sort. So simple and perfectly delicious.
After years of doing the flour/egg/breadcrumbs steps, I’ve converted to just using egg and breadcrumbs - the egg sticks just fine without it and it saves on washing up
Try skipping the egg as well. Just breadcrumbs and seasoned chicken
Paper plates = dredging pans lol. Ultimate clean up hack
"see those blond spots..he's gotta hang out" lol lol
Petition fir BA to reupload these early short videos in full length.
Thanks in advance
shes pretty good, not gonna lie. I watched a few of these chix cutlet videos and her's is by far the best combo is simple and delicious
Yes, a pretty classic but updated recipe w the mustard powder and parm in the panko.
She knows and her skill and confidence make this easy!
My mother always soaks chicken (veal /pork for cutlets) in buttermilk for 1-3hrs before pounding them. Really helps with the pounding and makes the meat even more tender.
MrTuohitorvi that's gross.
Do you think yogurt marinating is gross too? You know nothing Katie Snow
This is the universal way fried chicken is prepared… marinated in buttermilk. Nitwit.
This looks insane. I’m embarrassed but I’ve never learned how to cook. My wife does all the cooking. The only thing I ever cooked was some eggs for my son. This looks amazing and looks like I can actually do it as well. Awesome video I’m going to try this out. Hope I don’t burn the house down
does anyone else always look out for brad in the background and then get really excited when he pops up?
0:53 best part of the video
MrSurfThis BRAD CRUMBS
I didn't even have to click the timestamp to know why it's the best part
That carefree stride 😂
Thirsty
I wonder what he's listening in his head.
WOW, you make it so easy. After frying the chicken, can it be frozen for later? I am a 70 year old man living by himself the past 2 years and I am looking for new ways to cook for one. Thanx again
unless you are making A LOT of sauteed cutlets theres no need to used soo much flour, bread crumbs and eggs.. Hand sprinkle each cutlet with flour (enough to coat) dredge in ONE egg.. then hand sprinkle each cutlet with bread crumbs.. you will throw less 'leftover' flour, egg and crumbs away.. FRUGAL is smart.
I cook these cutlets all the time. Can make Japanese Katsu just by using tonkatsu sauce and using the same cutlets would make Chicken Parmigian by place cheese on the cutlets, broiling it and also cooking pasta. Two easy, delicious dishes.
I like adding parsley and a lot of garlic into my egg for my chicken cutlets
Very simple, very good, excellent mid-week dinner...good job thank you
Yes. Pounding the chicken Does give you a really nice surface area.
I really learned something great I've always admired people cooking with pleasantly surprising ease! Thank you.
Easy to follow recipe and I had excellent, flavorful results. Thank you so much for sharing!
It was best video I ever seen and been cooking for years..your technique is perfect..straight on point
Did you mean "bone apple teeth?" 👌🏻
no
Totally... It's obviously bone apple tea!
Wow this comment dated the video lol
I just made this for dinner for myself, and I have almost no experience cooking with canola oil, but it turned out delicious!! Thank you so much!
Love quick straight to the point info.
breaded or grilled ..chicken cutlets can be an excellent protein choice ! with sides on a plate or served on hoagie with some lettuce and mayo ull enjoy those great taste combinations and great textures ...
at 00:53 , Brad!!!!!!
Zheng Yang finally someone said it
I came looking for this comment
I just made these tonight, but with a Ketofication 😉 I used almond flour instead of wheat flour, and a mix of almond flour and parmigiana for the “breading” It turned out so yummy! Thank you for the inspiration!
*I liked adding smoked paprika to my seasonings for the breasts and breading 😋
Does it come out crispy?
I LOVE sriracha in mayo. Its my absolute favorite.
this is my dinner tonight !!!!! thanx for posting your recipe.
I would season the chicken first with some garlic, oregano, adobo and let it marinate
That's great, bro.
Wow are you are strange, bro.
I mix Panko with garlic and herb breadcrumbs for the cutlets. Voila... Delish.
I love this recipe :D I use a similar recipe from a Cooking Light cookbook, and do a corn starch coating with the flour.
Thanks, Carla! Just made these and they were perf! My son back from college ate almost the whole thing! 😎
how come your college age son cant finish one whole chicken cutlet
I actually prefer not using panko bread crumbs and I add Italian seasoning to my crumbs. I prefer that texture. I don't use flour either. It is not necessary to do the 3 steps. Just egg wash and then seasoned bread crumbs and you are all set.
Good to see a pro cook! ...... Lovely lady! .... Thank you!
I like to grill chicken but I do have a problem getting an even cook. Having to overcook parts to make sure it gets cooked properly. I might try the flattening before my next grilling to see if that solves the problem.
I just made this tonight, it was amazing!!
Making it tonight way up here in High Sierras camping...
Simple and delicious. Life's ambition.
I had to go back and watch Brad strut by a second time.
How do you keep it moist if you’re baking?
add a tbps of white meso paste to the egg and mix it throughly if you want to fancy!
Great instructions
it really is the perfect food, carla. thanks.
Showed the boyfriend this video and he made them just like that honestly delicious and the squeeze of lemon hit the spot
Yes I squeeze lemon then put some sliced tomato on it and a little olive oil and it is good to go
I wake up in the morning. Think of all the shittiness in the world. Pound a pack of boneless-skinless chicken. Drop the chicken into milk. Then, it's ready by the time I get home for a flour, egg, panko dredge. The texture really improves with the milk, both in the chicken and the coating.
1st rule we learned in culinary arts was “hot pan good, cold pan bad.”
Except during storage
Thank you!!👌👌
cajun chicken cutlet sandwich is the beat..!!!
Jersey shore bought me here lol mikes cutlets
2 years later and I’m here for the same reason lol
My one critique of the video did include the chef washing the chicken after taking them out of the package.
Would marinating the chicken give it an even better flavor?
I was hoping for another extended version.
Love this lady 💙
my fav
What kind of oil did you fry them in.. looks great
I love this and her.
Would it be a good idea to use whole wheat flour for the flour? What do you think of brining it before breading and cooking it?
Great video. Sometimes my breading falls apart. Any tips?
Don’t use flour
She said “a family of four” well that’s all for me, myself & I: Thanks. 😅
I am trying it rn
the Argentine Milanese are the best, I thought that chicken cutlet was the same but no, they should do a tutorial of Argentine Milanese of chicken with mashed potatoes and french fries I assure you that it is the best of the best.
The only thing that stops me from making these recipes is the thought that "What the hell am I going to do with the remaining breading mixture?"
if you have any vegetables hanging around you can slice them up and follow the steps of this recipe to fry them :~) eggplant, squash, and bell peppers are some of my favorite things to bread fry up like this
THUMBS UP FOR THE BRAD PHOTO BOMB @ 0:52
Great video. I do my veal cutlets the exact same way! Cheers
Like oh my god. Soooo like omg amazingggg. Like omg . Like like like omg omg.
Man that made me hungry.
Very good.
Can I use olive oil?
Milanesas in Argentina
That's it? What kind of spices should I put to add some more flavor
Jasper LaPointe garlic powder, onion powder, paprika, chili powder,
Great video. I make chicken, pork, and beef cutlets the way my Argentine Grandmother taught my Mom then taught me, and I never use flour before eggs. Straight into eggs and then bread crumbs, cover with plastic and let set for 10-15 min and fry. They have always come out perfect.
Bone apple tea**** :)
22KingWizard **blonde amputee
EARRAPE BOYZ 😂😂
...why are people saying she's annoying, she's fine...like what are you contributing to the world by leaving that comment, who are you helping? even if you think it just keep it to yourself and leave, you don't have to watch the video...like what the fuck is wrong with ppl
naturada137 People have a right to express their opinion just like you expressed your piece of shit pointless opinion just now
Cussionist Yes, people have a right to insult and make pointless statements about other people on the internet.
We get it, you have the right. That doesn't make you suck any less as a person.
naturada137 people love their opinion and dismiss anyone else's
And what exactly did you contribute to the world by complaining?
naturada137 go cry somewhere else you little bitch
THis is my go to dinner when its just me, only difference is i use Maria's - Russian/thousand island dressing, trust me, dont skip the dressing. makes the meal.
This video has taught me so much about the right way to make breaded chicken. I followed the these steps and it has been a total game changer for me. My chicken turned out awesome!
Alternate title: How to Fry Chicken in the Most Obnoxious Way Possible
Please share your way then, instead of adding nothing to the conversation.
3 step breading method.. I’m out .. egg then breadcrumbs that’s it, no air pockets of breading pulling off of the meat
Yeah i like that way its lighter that way
Ave María con un arroz blanco, habichuelitas y ensaladita verde ❤️... hasta unos amarillitos 👅
The only thing organic is the Tag. Chicken is Chicken!
I like it she just didn’t clean it off
amazing
I like it deep fried
why is kosher salt so much better? i've never had it
Kosher salt is natural salt. The table salt we are accustomed to is iodized salt. That is the main difference so to speak, there is way more to get into but I think Google will be your friend here =]
Kosher salt is the same as table salt but it has no iodide and has bigger crystals.
It has bigger crystals so it adheres to the meat better from what I've read though any salt will work you just have to change your measurements
Main difference is that kosher salt are bigger crystals as compared to table salt. It makes it easier to season with it. You need double the amount of kosher salt to equal table salt.
Sean McDonagh kosher salt is the happy medium between the affordability of table salt and the crystallization of sea salt
Great video.
in argentina is called milanesa
Carla needs her own show.
after the cutlets are done can I bake them in a sauce in the oven?
bone african feet
LeBron guarantee
AleMedinaGTM blonde apple tea
toe tap a flea 😍
bone apple teeth
bone aped a tit
Nice
Brad in the back. Too funny
I love this woman. Crushin hard!
not a fan of all her recipes, but she noice.
That was great!! I always pound my meat. Do you cut the cutlet in half lengthwise to make it skinnier?
Fixed --> For family of one. You're welcome.