The Recipe with Kenji and Deb

Crispy Chicken Cutlets

Crispy chicken cutlets are endlessly adaptable to taste, so it’s no wonder they are a universal crowd pleaser. From Austrian schnitzel to Japanese katsu to Deb’s mother-in-law’s recipe that leaves out a classic ingredient, there are endless permutations of chicken, flour, egg, breadcrumbs + ??? to satisfy the pickiest eater (and most discerning home cook).Recipes Mentioned:
Tonkatsu or Chicken Katsu (<a href="https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe">Serious Eats</a>)
Crispiest Chicken Cutlets (<a href="https://smittenkitchen.com/2021/03/crispiest-chicken-cutlets/">Smitten Kitchen</a>)
5-Ingredient Fried Chicken Sandwiches (<a href="https://www.seriouseats.com/five-ingredient-fried-chicken-sandwich-recipe">Serious Eats</a>)
 

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Hi, we’re Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb. You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this. The Recipe with Kenji and Deb is a proud member of Radiotopia from PRX, a network of independent and listener-supported podcasts. Discover audio with vision at <a href="http://radiotopia.fm">radiotopia.fm</a>.