Rules for Getting the Crispiest Fried Cutlets (and How to Break Them) | Techniquely with Lan Lam

[@GT-tk6nk]

Can we all agree that Lan is a national treasure!

[@OnDasherOnDancer]

Yes! Absolutely!

[@johnmonhardt]

I would say International

[@Koji-888]

The lovely and elegant Lan Lam. 🌸 When I first saw her years ago, I thought her voice sounded nervous. I believe it’s just because she’s still so humble and not cocky.

[@FrostedCreations]

National? Global!

[@PaulaFragaszy-th2in]

Yes.

[@pippa3150]

I just found Lan today and I don't want to do anything but watch her, and cook her food! I have 2 chicken breast to cook and I'm going to try her techniques!

[@etiennebrownlee4071]

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.

[@justjohnmusicchannel8327]

yeah her voice is just mesmerizing!

[@janicegilman7672]

I think Chef Lan could read a dictionary and it would be interesting!

[@MLFranklin]

True. I can listed at 1.5x and not miss a thing.

[@stevenmiyamoto2060]

ATK has a star in Lan Lam. Please treat her well and continue featuring her.

[@jsio3820]

I can watch Lan Lam cook for hours!

[@joedesando4440]

Me too.

[@Buster475]

And I can listen to her talk for hours!

[@nakamakai5553]

Oh...wait...I already do...

[@markblack8521]

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!

[@gjprieur7744]

Pay attention boys and girls, Chef Lam KNOWS what she's doing ...always...✅

[@justjohnmusicchannel8327]

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!

[@oneupmanship]

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.

[@chrisg2779]

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.

[@paulafigueiredo1745]

Agree, … “The eating is the best part” Thanks Lan Lam. I’ve learned something new today. ❤🌷

[@ivacheung792]

I eschew the dry-hand, wet-hand method and opt instead for the thoroughly-encrusted-hand, thoroughly-encrusted-hand method.

[@pamelasloan1664]

I use plastic gloves

[@JessicaVanderhoff]

I'm nowhere near this coordinated. I just rinse and dry my hands 45 times.

[@ramencurry6672]

In theory, humans can evolve in the next hundred thousand years to have a 3rd hand and make things even more advanced

[@jbt6007]

Lan is a really good teacher.

[@Niftynorm1]

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.

[@jdgran2439]

Lan Lam IS the drug you can't live without. I haven't seen a Lan video for a minute or two and this is just what I needed to get my dopamine fix. I could literally watch her videos every day. I sometimes go back and just rewatch old videos just to hear her explain things to me again.

[@thisgirlchris]

She is really great at explaining things in a very calming and encouraging way😊

[@jdgran2439]

@@thisgirlchris yes, but it's also the knowledge she has to impart. She might be beautiful and charming, but she's also extremely smart!

[@thisgirlchris]

@jdgran2439 I can definitely tell by how she articulates science

[@boots797]

Never skip a Lan video!

[@scottclay4253]

Amen!

[@danielrojas7937]

Lan is the reason why I watch this channel! Eloquent, simple, and breaks down the most important parts while including food science. 10/10, excited to continue to see more!

[@markwilkins9048]

Chef Lan Lam is the bomb. I will watch anything with her. But as a chef, I can confirm her techniques are bang on.

[@williamharberts5514]

She is the best if you really want to know what to cook and how to cook it.

[@user-wh2pn5dt9h]

As a late bloomer, cooking wise, I have learned so much from this woman. And her techniques give me joy, and happiness in my everyday cooking. What was once just okay is now really really good. And I love the process.

[@ropro9817]

Lan's back! 🤗

[@ropro9817]

... but there were a couple of things wrong with the tonkatsu tips: 1) double fry for juicy but extra crispy katsu, 2) tonkatsu sauce instead of soy sauce! 😂

[@marktullis1175]

Young lady you are a blessing! Used your one dry/one wet system for pork chops tonight…wow🤗

[@bryanchitwood6488]

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.

[@leonplynn]

It worked. Overwhelming urge to bread something.😊 I put a nitrile glove on my wet hand. Helps me remember.

[@poet79eyes]

My day has just been officially made amazing 👏 😍 ❤️ Love Lan Lam

[@reconeix]

You are such a fabulous cooking mentor! As a scientist, I like your attention to detail.

[@MetaView7]

As usual, Lan is a delight to watch and to learn from.

[@LunataLupino]

Some Austrian chefs dip the meat first in ice water, then in flour, etc. to achieve a better crumbling effect. The steam, produced when heating the meat, causes the breading to puff up even more and stand out from the schnitzel - as desired.

[@asky314]

Thank you, Lan! I love this series. 🎉

[@cookeryrecipes56]

This video is simply sensational! The tips for getting the crispiest fried cuts are perfect, and the way you explained each technique is clear and practical. I loved the detailed approach and helpful suggestions. Congratulations on the informative and high quality content! I’m looking forward to testing these tips in my kitchen! ❤❤

[@mehmetalbayrak7404]

Great video! It's excellent the way she explains what she does in a cause-effect manner.

[@cpp8227]

So well done, Lan! I always learn so much from this series. Thank you!

[@RayR]

Lan doing a great job again. The ladies on ATK are great.

[@francostacy7675]

I’m 61 one year old man that lives alone as my kids are all grown. I wish I had Lan as a daily friend so we could cook and share techniques . She is special Everything that I have tried of hers comes out even better than I imagined .

[@shirleyjhaney1041]

I’ve been obsessed with pork cutlets and gravy forever. My mom always just dumped Campbells mushrooms soup over pork chops and baked them- it’s actually very good- but I’ve always wanted pork chops crispy outside with gravy. So thank you. ❤

[@wesrobinson7366]

I so love the instruction of Lan. I have been doing this for decades but just picked up a few tricks. Brillant.

[@ksoosk]

Great vertical cooling technique. I only use that with fried spring rolls. I get a small bowl and place the spring rolls vertically to dry after frying. I don't need paper towels. Works every time. Didn't occur to me to use it with other fried things. Thanks for the tip!

[@Taureanfitness]

Thank you so much? Excellent tips! Lan is 1 ofthe few i really respect on this channel because of herwealth of knowledge, experience, & professionalism. The tip for Tonkatsu was genius! I never thought to stand them up to cool. Ive put them on wore rack but still the bottom would get a little soggy

[@isabelhadasa6092]

the method she does for shnitzel is more authentic to the german origin but for israeli style we prefer a crunchier one we make with coarse breadcumb and add sesame seeds for extra flavor and crunch also sometimes use smash chicken thighs instead of breast. highly recommend :)

[@dogsib]

Lam is the best!

[@joedesando4440]

Hands down.

[@kdkulhanek]

Chef Lam, your the best

[@victorbenner539]

This was VERY informative. Much to consider. She always brings her "A" game. Great video, keep up the great work and have a great day.

[@nimamahmoudifar]

i watched her videos since the pandemic and it is fantastic!

[@jean-francoisdaignault9612]

LOVE THESE! Knowledge and techniques that can be applied to so many wonderful dishes. My favourite ATK series. More! More!

[@windlessoriginals1150]

Big fan of Lan Lam!

[@billbouldin2969]

Impeccable - LL! What a delight.

[@t20sgrunt36]

I have become such a fan of a light breading and frying with the tonkatsu sauce. Chicken, pork, w/e. To make the simple sauce, just mix ketchup, Worcestershire, then whisk in a couple drops of soy, some garlic, and pepper flake. It’s soooo good.

[@hazyhazel0502]

I saw Lan on the thumbnail and press like before watching 😂 Love her narration and demonstration!

[@rekhashome5587]

This is great! Thanks for detailed explanation. I’m not a novice in the kitchen but I learned something today.

[@michellecollins2106]

I’ve added Everything Bagel seasoning to my panko, SO good! Very informative video. Thanks!

[@americanpatriot790]

Me too

[@juandenz2008]

I see Lan Lam I click !

[@TermsofServiceUse]

Hi Lan Lam & ATK, Huge fan of Lan Lam and Dan Souza and the rest of the wonderful ATK team! I was wondering if a Techniquely video could be made about layering the seasoning on food and the decisions you should consider when making different dishes i.e seasoning as you go vs marinating. It might overlap with another video, but it would be nice to focus a bit more about different methods and building that sort of intuition to flavour. Additionally, wondering if there were any tips on temperature control when frying various foods like deep frying french fries, pan frying fish or frying an egg/omelette/scramble for example. I think temperature control is one of the hardest concepts/techniques to grasp in cooking. Much love!

[@UriBaruchin]

I love this series!

[@skeetamacgyver1821]

Hi Lan, thanks for the awesome tips. Two simple questions for you. Do you tenderise your chicken breast before breading and crumbing them? What type of oil do you use? Thanks.

[@janiceward4248]

That was so great to watch you. I read about it in the magazine but this was better.

[@geneh460]

I love collecting new techniques but especially when they are going to make me a kitchen hero to the missus. Thanks, Chef!

[@MannyFontes1968]

I'm always anticipating a video when Ms. Lan is on the scene...Love watching you cook and educating us on your great techniques...🥰

[@sandraszarek363]

Thank you for all this info. Great topic and video. Everything looks delicious.

[@garygemmell3488]

Great video. I now know why my fried chicken never gets crispy. I haven't eaten Tonkatsu in about 30 years. There used to be this small Japanese restaurant off one of the main roads in the city I lived in at the time that was basically located in a residential area. I was introduced to the place by my best friend who is a second generation Japanese American. He explained what the dishes were and when he told me what Tonkatsu was, I was all in.

[@Zelmel]

I love doing the egg+flour (and/or starch depending on the dish) batter method rather than doing a three-stage breading. It's so much easier and I feel like I get better results with it for most of the kinds of frying I do.

[@Arod561]

Her voice is so soothing! 🧘

[@HevaNaisdey]

I don't even cook but i always want to try every time i watch her videos lol hypnotic

[@v2gbob]

Excellent concise information on frying--thanks Lan!

[@phyllispurcell727]

Loved your methods but I've been watching America's Test Kitchen as Long as I can remember and I'm turning 70. So Big Fan

[@thomasnolan5897]

She is just the best!

[@tonysmith7632]

Cooling on the side, so obvious, why didn't I already do that? Thank you. And small cuts into the pork fat wall, instead of full cuts, again, thank you. It's often the little things that make the big improvements.

[@FaitMaker]

Yeah, that fat cut on the chop is fire.

[@simonsavelyev7399]

I always learn SO MUCH from Lan!

[@markfinley7973]

Lan Is GREAT!!

[@HumanEyezz]

Chef Lam, loved this one! You asked if we've ever had anything fried, that shouldn't be fried? In college we had "Cheese Cutlets" with marinara, which is why I saw this title with amusement. These were cold provolone log sliced 1" thick, breaded and deep fried, I guess? as a vegetarian substitute for chicken parmesan, and if you didn't watch what you were doing, a string of it could choke you. Delicious but also, heart unhealthy.

[@obrapro]

Excellent breakdown

[@dejectedfrogcat2840]

Can't get enough of her magnetic voice.

[@craigwilliams1073]

OUTSTANDING!!! Waiting for the next!!!!

[@MMuraseofSandvich]

The "flour-egg batter" method is something that professional Japanese _tonkatsu_ and potato croquette makers use to ensure the breading is crunchier for longer. Another benefit is that the crust is less likely to detach from the rest of the food.

[@dmax801]

1:45 a little extra Christmas! Count me in!!

[@cameronmccoy5051]

I think she said crispness. Even though it is technically a word, I think, this example right here is a reason she maybe should have tried crispiness instead.

[@chriholt]

I love Lan and this series!

[@markguertin210]

I am a fan of this chef! Simple and easy!🙏

[@keef920]

Rice Krispies work amazing in place of bread crumbs or panko

[@ks7343]

I can’t wait to try schnitzel now! Thank you Lan!

[@jnajjar2687]

Perfect timing Lam! My garden is kicking out the zucchini a great candidate for this I usually only use breadcrumbs, but I’m going to try the flour first to see if that isn’t too heavy for the zucchini? Never know until you try?

[@shortandcut]

Soothing and calming to listen and to watch her!

[@thenaballas3088]

Great content as always!! I hope you do a video of different types of batter next with differences of flour or starch along with the combination of different types of liquids. Also which oil to fry with to produce the lightest crispiest batter.

[@714mattman]

I make chicken katsu with an egg wash directly on the boneless chicken thighs then straight into the panko. I don’t use flour or other starch on the chicken first. Turns out nice and crispy, but without a heavy coating.

[@mariateresazapiain9604]

Thank you so much!! I am better homecook because of you! Curiosly enough I am happy to say that I use the same vertical drying method for tacos dorados or flautas, and it works brilliantly!! I once had a fried mussel that I think it didn´t need it at all.

[@zacherythompson5972]

Why isn’t there a LOVE button?

[@markfeathers]

I would have loved to see you do tofu. That probably would have pushed me hard enough to try it myself.

[@stampscapes]

Great tips! Thanks!

[@JebusHypocristosX]

You may want to remind folks to let the breaded meat rest in the refrigerator for a couple of hours or more so the breading has time to set and stick. I found that frying right after breading sometimes the breading fell off a little too easy. By letting it sit it solidified and stayed on.

[@ChristianLemon]

Great video. Very informative and accessible

[@davedunington7637]

Thank YOU again !!Wonderful Presentation ...

[@eugenesedita]

Yes, LAN is a true favorite.

[@jimdavidson3345]

Most excellent video. Can’t wait to fry up some cutlets. 🤙🏽🤙🏽🤙🏽🤙🏽

[@wendyschnapa7582]

Fantastic Video! Thank you!

[@faridehhosseiny397]

I love LAN’s style of teaching. I have I a question. How do I avoid burning them crumbs for a large batch of schnizel.

[@billthorpe6227]

I learn something every time. Thanks!!!

[@stevenleung1759]

Yay another Lan video ❤!

[@ebeth55]

Love all of the tips!

[@theastewart6721]

Great video. Thanks for all your great tips!😊

[@DoisKoh]

Keep up the great work.

[@rlopez9044]

Great video.. loving all of them 👍

[@jonathanwhiteley1493]

Thanks for the tips! I live in Austria and I must say that when the breading bubbles up like you showed us I don't like it because the breading separates from the meat. I like it when the breading stays on the meat. I guess it is personal preference.