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: https://cooks.io/2EDJ3Hl
Get the recipe for Miso-Marinated Salmon: https://cooks.io/2XuWsJ5
Buy our winning Santoku knife: https://cooks.io/2EjTjmM

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Comments

Pat Conner says:

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

S4njuro says:

"Saki" means salmon. Sake is the drink. The "e" makes a sound close to a hard 'a'.. actually an 'eh' sound, so like the 'e' in "ken" …..

MaZEEZaM says:

Two really yum recipes.

VOman 07 says:

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. 🙁

P S says:

I used to have 2 recipes that I lost one was blueberry bread pudding that originated from Arcadia Canada. Other was potato pancakes but they were really thick like fat hamburger. It b really cool if anyone could pass along suggestions

Doug Decloux says:

farmed salmon is absolutely not rest restaurant worth give me a break

Doug Decloux says:

That looks like farmed Atlantic salmon to me. ewwwwwwwww

Jack H says:

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

The Yellow Cursor says:

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

Joe Gonzalez says:

I lost trust in their reviews

Joe Gonzalez says:

If you think the Global is slippery and doesn't feel good in your hand, you are being paid by their best pick. Totally sponsored

Jayce Perlmutter says:

add a teaspoon of neutral oil per each egg before beating – the panko will stick never fail~ and why no citrus note in the katsu sauce?

JOHN BISWANGER says:

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

Jen Joseph says:

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

Insidious Entity says:

That Panko needed seasoning.

K Digiacomo says:

The way they all constantly agree with every comment each other says and stand 2" apart cracks me up.
*Middle of the video turns into a commercial. Also I'm not exactly sure why she holds a knife like that. 'feels clumbsy' well hold it correctly and it won't.
👍✌️🇮🇹

Asian Muffin says:

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

Rob True says:

Chinese, chef 's cleaver works for me : $ 20.00 – 80.00 .

Terry Pogue says:

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

D Hoosier says:

Wow!! Winning knife went up to $215 now. 😳😲

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