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)!
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 RUclips 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.
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.
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.
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.
For me, the homemade tonkatsu sauce is what makes it delicious. ATK recipe for a tonkatsu sauce is good. If you search RUclips 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.
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
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.
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!
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 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.
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’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).
@@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.
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!
@@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 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.
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.
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?
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.
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.
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.
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.
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.
@@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.
@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.
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)!
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 RUclips 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.
I kinda wish you'd explained what that was though🤔
@@juansierralonche9864 OK, I added a brief description!
Chicken was great but that sauce tasted like something from the clearance bin at Dollar General.
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!!!
Thanks for your great egg & panko recipe for chicken cutlets. This simplifies the process & speeds up getting dinner on the table.
Thanks again.
I tried this and it came out perfectly. Love it! 3 minutes the first side. 2 minutes the second side.
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 always wondered if I really needed the flour when using panko. Thanks.
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.
Thank you so much! - I consider myself a novice- cooking klutz - But with you guys . . ., I'm going to get somewhere! - 😃
ATK: use one hand for egg, one for breading.
Also ATK: uses both hands.
ATK: no slave to rules!
do as I say, not as i do, i guess.
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.
I like mine with a Japanese golden curry sauce.
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.
I love you ladies!!!
these are my now go to chicken cutlets. follow recipe exactly and they are perfect every time. thanks so much.
These ladies are my fave chefs.
For me, the homemade tonkatsu sauce is what makes it delicious. ATK recipe for a tonkatsu sauce is good. If you search RUclips 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.
If you throw the chicken in the freezer for 10-15 minutes, it makes the chicken easier to cut.
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
Looks delicious and easy to prepare 😋
Made this for lunch. Was amazing!! Easy and a delight! Used the leftover chicken for a salad for dinner!!!
What a simple beautiful dinner. Thank you ladies I’m going to make this for sure. Saying “Hello” too
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
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.
Instead of regular flour, have you considered using Wondra?
@@machinist7230 Sure, but the flour/Wondra is the messiest part of the recipe so I look forward to leaving it out.
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.
@@fuzzydrawrings269 in japan,they have the curry sauce , its more prevalent anyway, sooo good with the breaded chicken
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!
Excellent, helpful recipe. How about freezing instructions.
Excellent recipe. I love your channel. 😃😃😃
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
Or, you can cook it the way America’s Test Kitchen says to cook it
I had this tonight, yum
Great video, several good tips there on a very popular dish; which will now be more popular. Thanks for this, another good one.
This looks great, I am going to try it for dinner tonight. Thanks for the great recipe idea, ladies!
Really nice, got at least four new tricks with this video. I had never even considered not adding flour before...
I am going to try this.....thank you!
Such the perfect quick dinner!
Thank you for the ideas
Excellent! Thank you.
I just am so happy to have this recipe. I’m so glad y’all are here... Thank you 😊
3:27 has the tonkatsu sauce recipe
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.
Did you let the chicken come up to room temperature before cooking or were they still cold?
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’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).
I've never been completely convinced of that either. I do it but I'm not sure it always helps.
Still gotta season the chicken.
totally agree salt and pepper
Agree.
She a chef and dont even know this.
Or brine it for 30 mins after slicing and tenderizing (since it's very thin anyway)
@@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.
So good to make and it looks easy to do as well...
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!
Love this yall. Thanks for doing it.
Cool
I'm going to try it with mashed potatoes and brown gravy
01:00 and the Katsu is ruined when she destroyed the panko. 🤦♂️
True.
One of my favorite styles of chicken!
I love it.
pro level cooking
I like a fish fry with the panko too!
great recipe.
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.
Awesome 👏
so doing this!
Yum!
I like this l like work with you to learn from each other different food Iraq food
Yum
If they break big flakes of panko down, breadcrumbs should be used at the first place.
Regular breadcrumbs are not freeze dried and won't have the same lightness and crunch.
@@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.
@@hkyt21
Panko aren't different from breadcrumbs. Panko ARE breadcrumbs. They're crispier than regular breadcrumbs whether you break them down or not.
@@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.
Hello, great job girls 👍🏻👍🏻🌞
usually served with finely shredded cabbage with a may0/lemon/dressing.
The uneven crumb size is the whole point! Way to Americanize a perfectly good recipe.
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.
Nancy, at what temperature and how long are you cooking the chicken without using the eggs and oil. I like this idea.
@@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?
Solid tips
Theespoon off salt. BAM
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?😛😛😛
How abouusome info link on the knives
I have never had any problems about the uneven sizes of パン粉.
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.
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.
@@garrett6064 Yet egg yolk is fatty and fat is hydrophobic.
@@TubeDupe 6:55 yet the egg and breadcrumbs stuck without the flour undercoat.
Can you do this with tofu?
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 🤔
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.
Great idea!!
Delish
No seasonings?
Isn't crushing the crumbs defeating the whole purpose of what panko is all about?
Uh oh, I see the ATK comment goderator has been at work again.
Panko... can anyone make a crisp cutlet with regular breading?
How I feel when my comment gets over 10 likes
hmm this looks like a tablespoon of salt 1:33
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.
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.
Sounds fine to me too.
It's your computer. The sound is fine.
@@SuzanneBaruch I mean, except it isn't. I have this issue across multiple devices and not with videos from most other channels.
La! La!La!"" Good 👍
Why does my breadcrumb always come off when I flip or plate my chicken?
"Yeah I don't care what you call it" maybe you should care especially if you're making Katsu
it's not that serious
@@Nocturne22
I watched a katsu video made by a Japanese chef and he himself noted that "it's also called Milanese" chicken.
Chicken a little under done IMO
It didn’t come out good for me too greasy
deku's favorite *food*
Chicken needs schmaltz, not oil.
No one wears gloves or hair nets anymore ! Looks good though.
Lena, Standards changed through the years
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.
Wrong kind of 'traditional' rice. Also common to serve with finely shredded raw cabbage.
Cierra H. And some pickles and a pickled plum.
Do you cook the cabbage at all, or leave it completely raw?
@@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.
@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.
@@n8guy raw and sometimes dressed if desired as others mentioned
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
Es una receta simple. Deja de ser un idiota infantil.
It's not a true ATK video if it doesn't involve wasting tons of plastic..
Actual question though... What's the recommended way to crush/flatten things? What's a better alternative I could be using?
@@czwicker I use plastic film for hammering chicken, usually the one that was originally wrapping it.
The only "wasted" one piece of plastic wrap, using it for what it was designed. Sigh!!!
Yum!