Rules for Getting the Crispiest Fried Cutlets (and How to Break Them) | Techniquely with Lan Lam
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Published 2024-07-23
Get our Crispy Pan-Fried Chicken Cutlets recipe: cooks.io/3Sjxyu4
Get our Chicken Parmesan recipe: cooks.io/3zSVT3D
Get our Tonkatsu recipe: cooks.io/3y9RKrg
Get our Chicken Schnitzel recipe: cooks.io/3WdVjVv
Learn more: cooks.io/4cUdiqY
Buy our winning non-stick skillet: cooks.io/4bYcUqn
Buy our winning wire rack: cooks.io/3zVuo9z
Buy our winning 7.25 qt Dutch oven: cooks.io/4ftC5Ej
Buy our winning loaf pan: cooks.io/4cSbZsK
Buy our winning cast iron: cooks.io/3zXfbon
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0:00 Introduction
0:12 The Three Step Breading Process
0:37 Three Standard Breading Ingredients
2:28 How to Bread Crispy Cutlets Cutlets
5:08 How to Fry Tonkatsu
7:20 How to Fry Chicken Cutlets
7:46 How to Fry Schnitzel
8:31 Tasting Schnitzel, Chicken Parm, and Tonkatsu
All Comments (21)
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Can we all agree that Lan is a national treasure!
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ATK has a star in Lan Lam. Please treat her well and continue featuring her.
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I really need to say this Chef Lam, but your enunciation is audio book level gold. I can listen to you talk about the types and characteristics of flour for hours straight.
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I can watch Lan Lam cook for hours!
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Lan is a really good teacher.
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Wake up, babe! Chef Lam is cooking! Seriously, I've been waiting for a frying video. It's the one cooking technique that seems easy to learn, but difficult to master. Teach on, chef!
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Agree, … “The eating is the best part” Thanks Lan Lam. I’ve learned something new today. ❤🌷
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Love you Lan ! Your knowledge, technique and your rapport with your viewers is unmatched by anyone! You are educational without being condescending! Thank you for you widsom and insight!
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It's almost like you're singing the technique. It's informative and relaxing at the same time. You have become one of my favorite online chefs, and yes I do practice what you preach. You are awsome.
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I eschew the dry-hand, wet-hand method and opt instead for the thoroughly-encrusted-hand, thoroughly-encrusted-hand method.
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Many years back I worked in a German Restaurant and we cooked our schnitzel and potato pancakes in a 'chick fryer' which was essentially a griddle with maybe a 1/2" layer of oil over the surface. Your video brought back that memory. Great job Lan, those pork chops looked delicious.
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She is the best if you really want to know what to cook and how to cook it.
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Lan's back! 🤗
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As usual, Lan is a delight to watch and to learn from.
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Changed my life when I started cooking steaks using her cold pan method. It’s shocking how well it works. So even without trying this you know it’s going to work really really well.
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Great video! It's excellent the way she explains what she does in a cause-effect manner.
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Doggone! Thanks for a truly first-rate tutorial and excellent recipes. What I'd love to see are some tips for standard breading of meats that are then baked and still come out crunchy--without browning them in a skillet first. It's all about the crunch, of course, but there's also the joy of eliminating the mess of frying. Thanks again for your wonderful work.
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Pay attention boys and girls, Chef Lam KNOWS what she's doing ...always...✅
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Thank you, Lan! I love this series. 🎉
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My day has just been officially made amazing 👏 😍 ❤️ Love Lan Lam
