I love how that sauce is made out of long-lasting condiments already in my fridge. This is the rare "weeknight" recipe that actually looks simple enough that I can imagine myself making it on a weeknight, including the sauce, without feeling ambitious. That's pretty exceptional for something breaded and fried. With the rice, this is a pretty satisfying meal in itself. Add salad and fruit (no heating required), and it's fully satisfying. I'm going to try this, it has potential to become a meal I make regularly. An alternative to simply pan-frying or roasting chicken breasts that fancies them up without needing special ingredients or much extra time and effort. Thanks, ladies (and ATK)!

@carlalmodovar2459

2 жыл бұрын

I hope it's still a regular part of your cooking routine after 2 years! I've learned that I can prepare multiple batches a time, with each breaded breast separated by baking paper, and it lasts for a couple of days. This way I can have pre-breaded chicken thats freshly made each time

I love your channel both on KZread and TV. I know I can trust what is presented in recipes, kitchen tools and products. Thank you for making my cooking easier and with less of learning curve.

Breaded chicken seemed too intimidating for me but I just made this and it was fantastic! I was so wrong about it being challenging.

Always make extra katsu and keep them in the fridge. Leftover katsu makes one of the ultimate Japanese comfort foods: katsudon. Fried meat strips over rice, drenched with a dashi and egg sauce. Delicious. A1 Steak Sauce has many of the same ingredients found in katsu sauce, so if you don't feel like making your own, and the local store doesn't have katsu sauce, it's a pretty suitable stand-in.

@juansierralonche9864

5 жыл бұрын

I kinda wish you'd explained what that was though🤔

@tom_something

5 жыл бұрын

@@juansierralonche9864 OK, I added a brief description!

@davidj.7779

3 жыл бұрын

Chicken was great but that sauce tasted like something from the clearance bin at Dollar General.

Thanks for your great egg & panko recipe for chicken cutlets. This simplifies the process & speeds up getting dinner on the table. Thanks again.

these are my now go to chicken cutlets. follow recipe exactly and they are perfect every time. thanks so much.

Made this for lunch. Was amazing!! Easy and a delight! Used the leftover chicken for a salad for dinner!!!

Just cooked this to the "T"...only we didn't use rice...but they came out perfect! Used the Panko test crumbs as well. Great job ATK...great JOB!!!

Thank you so much! - I consider myself a novice- cooking klutz - But with you guys . . ., I'm going to get somewhere! - 😃

Looks delicious and easy to prepare 😋

Bet that chicken would be great with lemon sauce ... as in Chinese Lemon Chicken!! Now all I need is a recipe for a good lemon sauce.

These ladies are my fave chefs.

Really nice, got at least four new tricks with this video. I had never even considered not adding flour before...

Such the perfect quick dinner!

Great recipe ladies, i do 2 other things different. I use sweet hot mustard in place of dijon, if you can't find sweet hot mustard, use regular yellow mustard with a little honey stirred in, and before i place a cutlet in, i sprinkle in some dry panko crumbs off the dish to make sure they are lightly sizzling, so they do not soak up the oil or burn, it works folks.

I tried this and it came out perfectly. Love it! 3 minutes the first side. 2 minutes the second side.

Thank you for the ideas

So good to make and it looks easy to do as well...

You two are so cool Your like sisters, love your easy recipes, some of the others I have to find.i need easy stuff or in a crock. Have copd/ emphysema sp its?difficult certain foods. So glad i?came across your show. Thank you

Excellent! Thank you.

I like mine with a Japanese golden curry sauce.

If you throw the chicken in the freezer for 10-15 minutes, it makes the chicken easier to cut.

@carlalmodovar2459

2 жыл бұрын

I haven't had a problem cutting room temp chicken with a sharp knife. The trick works best though when I'm cutting super thinly

ATK: use one hand for egg, one for breading. Also ATK: uses both hands.

@josephineroe8424

5 жыл бұрын

ATK: no slave to rules!

@neatbarker

5 жыл бұрын

do as I say, not as i do, i guess.

Just in time for my dinner, but I used Italian bread crumbs instead and teriyaki sauce, turned out awesome! Thanks for saving me time and mess with the dredged flour method. Time for a movie now!

This looks great, I am going to try it for dinner tonight. Thanks for the great recipe idea, ladies!

Katsu is great, chicken or pork cutlets. My local Asian market carries several brands of katsu sauce but I'll give your sauce a try next time.

For me, the homemade tonkatsu sauce is what makes it delicious. ATK recipe for a tonkatsu sauce is good. If you search KZread for "tonkatsu sauce" you'll find different sauce recipes, but most of them have the same basic ingredients as the ATK recipe. You'll have to fine tune the "tonkatsu sauce" recipe to find the balance that suits your taste, i.e., sweetness. If you want a prepared tonkatsu sauce, always buy the Bulldog brand, but the homemade ones are just as good.

Excellent recipe. I love your channel. 😃😃😃

Love this yall. Thanks for doing it.

What a simple beautiful dinner. Thank you ladies I’m going to make this for sure. Saying “Hello” too

I love you ladies!!!

I am going to try this.....thank you!

I love it.

What my family dose is we make extra eggs add parsley and graded cheese and add left over breadcrumbs mix up and make like little pancakes but we keep them very moist and fry.

so doing this!

Awesome 👏

I made this tonight and cooked the chicken on each side for 3 mins and the coating was beautiful but the chicken was still raw. I rewatched the video to see if maybe I cut the cutlets thicker but didn’t - will adjust next time. We served ours with some leftover Thai peanut sauce I made last week that we didn’t want to go to waste.

@boojiemonster

4 жыл бұрын

Did you let the chicken come up to room temperature before cooking or were they still cold?

Still gotta season the chicken.

@DietBajaBlast

5 жыл бұрын

totally agree salt and pepper

@britonyabanks

5 жыл бұрын

Agree.

@simpleedrew

5 жыл бұрын

She a chef and dont even know this.

@king4aday4aday

5 жыл бұрын

Or brine it for 30 mins after slicing and tenderizing (since it's very thin anyway)

@jamesjfisk4968

5 жыл бұрын

@@simpleedrew Yes they both went to culinary school and have been cooking professionally, testing recipes and writing cookbooks for literally decades but every commenter knows much more than they do. Makes sense.

this was delicious. followed exactly! sans the sauce, but i like it plain. i might have added a little more salt to the eggs. doing this again.

I had this tonight, yum

3:27 has the tonkatsu sauce recipe

Yum!

I've been cooking chicken this way for years, except I floured before the egg wash. I will definitely try it without the flour next time. I also used BBQ sauce for the condiment, but I'll also give your tonkatsu sauce a try since all the ingredients are at hand.

@machinist7230

5 жыл бұрын

Instead of regular flour, have you considered using Wondra?

@fuzzydrawrings269

5 жыл бұрын

@@machinist7230 Sure, but the flour/Wondra is the messiest part of the recipe so I look forward to leaving it out.

@fuzzydrawrings269

5 жыл бұрын

I tried the "tonkatsu" sauce and it is absolutely vile. Like something one of the kids mixed up. Maybe its a New England taste or something.

@topten1987

5 жыл бұрын

@@fuzzydrawrings269 in japan,they have the curry sauce , its more prevalent anyway, sooo good with the breaded chicken

One of my favorite styles of chicken!

pro level cooking

I like a fish fry with the panko too!

Great video, several good tips there on a very popular dish; which will now be more popular. Thanks for this, another good one.

I’ve done flour-egg-breading only a couple of times and I find the flour prevents the egg from staying on (which is why I never understood why use flour and egg).

@bentleyr00d

5 жыл бұрын

I've never been completely convinced of that either. I do it but I'm not sure it always helps.

Yum

I like this l like work with you to learn from each other different food Iraq food

Cool

I'm going to try it with mashed potatoes and brown gravy

Hello, great job girls 👍🏻👍🏻🌞

Good tips thanks. Not sure they turned out the "picture perfect" cutlets like the cheering sidekick claimed, but I enjoyed it. Half the breading fell off!

01:00 and the Katsu is ruined when she destroyed the panko. 🤦‍♂️

@Barnekkid

5 жыл бұрын

True.

I now swear by this recipe for breaded chicken cutlets. I use aleia’s Italian breadcrumbs and they’re the perfect crumb size - no need to smash crumbs finer.

I just am so happy to have this recipe. I’m so glad y’all are here... Thank you 😊

How abouusome info link on the knives

great recipe.

Theespoon off salt. BAM

Solid tips

Hello, Bridget and Julia ("the ATK umami duo 👩‍🍳👩‍🍳")! Whether with pork 🐖 ( tonkatsu en.wikipedia.org/wiki/Tonkatsu ) or chicken 🐓 ( torikatsu en.wikipedia.org/wiki/Chicken_katsu ), katsu is easy to prepare and delicious. I see many comments here discussing different sauces (barbecue, A1, etc.) The katsu is the star of the show, not the sauce. In my humble opinion, using a strongly flavored sauce obscures the delicate panko-and-meat katsu flavor and defeats the whole purpose of making the dish.

You didn’t state chicken katsu. In the heading?😛😛😛

Can you do this with tofu?

1:53 No, the idea is that the flour keeps the surface of the food dry so that the fatty egg will stick to it.

@garrett6064

2 жыл бұрын

Hmmm... who to listen to? The writers and editors of 2 magazines geared to professional chefs and have 2 cooking shows for home cooks and a staff of 28 professional chefs, or random guy in the comment section of youtube who's also here to learn how to cook better.

@TubeDupe

2 жыл бұрын

@@garrett6064 Yet egg yolk is fatty and fat is hydrophobic.

@garrett6064

2 жыл бұрын

@@TubeDupe 6:55 yet the egg and breadcrumbs stuck without the flour undercoat.

I have never had any problems about the uneven sizes of パン粉.

I put my chicken on its side to cut it thin. It stands and gives a wider surface to cut and i find i can get a more even cut that way.

@n8guy

5 жыл бұрын

Great idea!!

If they break big flakes of panko down, breadcrumbs should be used at the first place.

@jamesjfisk4968

5 жыл бұрын

Regular breadcrumbs are not freeze dried and won't have the same lightness and crunch.

@hkyt21

5 жыл бұрын

@@jamesjfisk4968 What? Panko is different from breadcrumbs because it's significantly bigger flakes. I'm arguing for what dishes that should be used for the characteristics. This has nothing to do with them choice.

@juansierralonche9864

5 жыл бұрын

@@hkyt21 Panko aren't different from breadcrumbs. Panko ARE breadcrumbs. They're crispier than regular breadcrumbs whether you break them down or not.

@hkyt21

5 жыл бұрын

@@juansierralonche9864 Breadcrumbs mean different in cases, one means general. In this sense panko is part of breadcrumbs. But breadcrumbs also mean the powdery ingredient made from dry bread, panko isn't it. The topic is specific types of breadcrumbs, therefore I wrote panko isn't breadcrumbs.

The uneven crumb size is the whole point! Way to Americanize a perfectly good recipe.

usually served with finely shredded cabbage with a may0/lemon/dressing.

I just use the panko and season it with salt, pepper and Weber herb and garlic seasoning, no eggs, coat the chicken and bake it in the oven. I know it's different but we love it and no calories from the oil.

@lonniemoseley

5 жыл бұрын

Nancy, at what temperature and how long are you cooking the chicken without using the eggs and oil. I like this idea.

@nancybarnett2832

5 жыл бұрын

@@lonniemoseley 350 for about 30 minutes.

I always use progresso Italian bread crumbs even if the recipe calls for plain ones(just gives more flavor,will try the bread crumbs your using,thank you for sharing(I only use olive oil can't I use it?or just a preference?

La! La!La!"" Good 👍

hmm this looks like a tablespoon of salt 1:33

No seasonings?

Uh oh, I see the ATK comment goderator has been at work again.

Panko... can anyone make a crisp cutlet with regular breading?

Why does my breadcrumb always come off when I flip or plate my chicken?

I should have watched this earlier. I went the easy route. Chopped chayote and red bell peppers with chicken breast on top and pappys seasoning baked. Mashed potats and gravy on the side.

Isn't crushing the crumbs defeating the whole purpose of what panko is all about?

NO! !!!! Absolutely NOT!!!!!!! The wonder of Panko is the BIG flakes. It is an atrocity to smash the crumbs. Do NOT ado that! What are you doing?!?!? Remember to very slightly dampen Panko by spraying with an atomizer with water. For the very lightest, dust first with flour that contains a little baking powder. Then egg wash. Then coat with slightly dampened Panko and deep fry. You have never tasted anything so light and delicious! And LIGHT. Give it a try. ISA

I’ve never seen this with a tonkatsu (pork cutlet) sauce. This torikatsu was always served with curry. Might have to try making the sauce 🤔

Delish

"Yeah I don't care what you call it" maybe you should care especially if you're making Katsu

@Nocturne22

5 жыл бұрын

it's not that serious

@jamesjfisk4968

5 жыл бұрын

@@Nocturne22 I watched a katsu video made by a Japanese chef and he himself noted that "it's also called Milanese" chicken.

deku's favorite *food*

It didn’t come out good for me too greasy

How I feel when my comment gets over 10 likes

I've said this in earlier episodes, but whoever is producing these videos needs to double check how you are doing your sound mastering. Whatever you all are doing it is producing incredibly quiet videos compared to most of what is online. I always have to crank my speakers way up to watch ATK videos.

@lisaboban

5 жыл бұрын

Sounds fine to me too.

@SuzanneBaruch

5 жыл бұрын

It's your computer. The sound is fine.

@Zelmel

5 жыл бұрын

@@SuzanneBaruch I mean, except it isn't. I have this issue across multiple devices and not with videos from most other channels.

No one wears gloves or hair nets anymore ! Looks good though.

@sarameiwayne2816

5 жыл бұрын

Lena, Standards changed through the years

@josephineroe8424

5 жыл бұрын

Did people on cooking shows used to wear hairnets and gloves? The Galloping Gourmet? Julia Child? Nathalie Dupree? Martha Stewart? Jamie Oliver? Emeril? The Iron Chef? Lidia Bastianich? Ina Garten? I can't think of any who did.

Chicken a little under done IMO

Si sabes como hacer milanesas en serio, este video es cancer. Esta ha de ser la version mas vanilla que vi en mi vida, la receta real tiene.. SABOR

@jamesjfisk4968

5 жыл бұрын

Es una receta simple. Deja de ser un idiota infantil.

Chicken needs schmaltz, not oil.

Wrong kind of 'traditional' rice. Also common to serve with finely shredded raw cabbage.

@Custerd1

5 жыл бұрын

Cierra H. And some pickles and a pickled plum.

@n8guy

5 жыл бұрын

Do you cook the cabbage at all, or leave it completely raw?

@atinycrow

5 жыл бұрын

@@n8guy raw and very finely sliced/shredded, like fine threads of cabbage. It's a nice cold and crunchy accompaniment to the chicken/pork cutlet. I also like dressing mine up with ponzu sauce or just lemon and salt.

@atinycrow

5 жыл бұрын

@Jane Ryan-Douglas western-style Japanese dishes aren't always served with rice. Katsu is almost always is served with finely shredded raw cabbage on the side (like coleslaw with BBQ). Most of the white rice eaten in North America is a medium-long grain rice and is a different subspecies from Japanese rice. They taste pretty different to me, but you could substitute in a pinch. ATK has a reputation of not sticking the landing on non-Western food, which is a bit of a bummer because I otherwise really enjoy their content and it doesn't take a lot of research anymore to not make simple missteps like saying something is traditional when it's not.

@c.h.1073

5 жыл бұрын

@@n8guy raw and sometimes dressed if desired as others mentioned

It's not a true ATK video if it doesn't involve wasting tons of plastic..

@czwicker

5 жыл бұрын

Actual question though... What's the recommended way to crush/flatten things? What's a better alternative I could be using?

@UntakenNick

5 жыл бұрын

@@czwicker I use plastic film for hammering chicken, usually the one that was originally wrapping it.

@jamesjfisk4968

5 жыл бұрын

The only "wasted" one piece of plastic wrap, using it for what it was designed. Sigh!!!

Yum!