I'm breaking the parchment. You're breaking the parchment. It's like, you know. I think that we're done. We're done. We're done here. Hello, welcome to Home Movies. My name is Alison Roman and today I am making
crispy cutlets. Specifically pork cutlets but this recipe
could be made with pork or chicken. I wanted to show both. That might take too much time. Does it take too much time? I dunno, it's like doing one, so two, whatever. Okay we'll show you both. Live a little. Basically, the idea is the same either way. We're gonna cut the protein into a manageable
piece, we're gonna pound it out a little bit thinly, we're gonna coat it in some breadcrumbs,
and we're gonna shallow pan fry it. I like to serve this type of cutlet-y crispiness
with something tangy. Like a crunchy salad. I'm gonna use fennel but you know, you can
use whatever you want. There are many versions of this dish. Depending where you are in the world, there's
like crispy pork tonkatsu in Japan, there's schnitzel in a lot of places, there's milanese. I would say that this is definitely closer
to like a milanese. Definitely not a tonkatsu, which is like thicker
and deep fried. And the breadcrumbs are panko, they're not
fine breadcrumbs like a schnitzel. It's kind of like using a lot of, borrowing
a lot of different techniques and ingredients from a lot of different crispy cutlets around
the world and this to me is I think the best version. I'll do one pork chop and one chicken breast,
how about that. I love that for us. We do want to sort of cut them down so we're
not pounding out something so thick. It's easier with a chicken breast because
there's less marbling but don't stress too much. We are going to be pounding it out so it will
even out in thickness. But also, we're going to be covering it in
breadcrumbs and frying it. It's going to be delicious no matter what
shape it's in. Basically you're lookign to start with something
that's about a half an inch thick. Make sure you wash all that salmonella out
of that open wound that you gave yourself this morning. Basically you're gonna do one at a time and
just place it. And like honestly, you want something that's
heavy that has a flat surface. This jar is actually not flat. You know what is flat? This bottom of a skillet. You wanna do this on something that can handle
it. Like this butcher block is pretty sturdy. 5, 6, and. Oof sorry. Not quite my tempo. What you don't want to do is miss the pork
and hammer the kitchen counter like I've been doing, but you know. Wow. So you're going from this thickness and this
size, to this thickness and this size. Certain like cutlets or schnitzels can be
almost too thin so when you eat it, it's like almost no meat. It's like just breading and fried and there's
a vague meatiness. I like it when there's like a good bit of
the actual meat in it. I like to taste that. So this is you know, how thin I like to go
knowing that you know, protein when you cook is going to contract a little bit. So what you'll end up with is like a very,
very juicy piece of chicken coated in really crispy breadcrumbs. And now we're gonna do the pork. I like this brand because umm it's like super
passive-aggressive. It's like, oh recycle parchment, IF YOU CARE! Also the font is like aggressive. If it were like, if you care smiley face. That's still pretty passive-aggressive I would
say. This is just more aggressive. Recyle Parchment. If you CARE. Been a bad pork cutlet. I'm joking. It's a joke, I just watch Billions a lot. We've gone from this to this. Typivcally with like a crispy pork or crispy
chicken cutlet, there's like a flour, egg, breadcrumb situation. I'm skipping the flour because I don't think
you need it. I've tested both ways where there's flour
involved, and one where there's not flour involved and honestly there was zero difference. The egg stayed on. The breadcrumb stayed on the egg and I never
needed that extra step of the flour so we're not gonna do it. If you wanted to season your breadcrumbs with
something like finely-grated parmesan, chili flake, crushed fennel seed, you could easily
do that and it would be really, really delicious. So this is kind of like the station that we're
using. You don't need like forty plates. You don't need another tray. It doesn't need to be this big, dramatic to-do. So when you use panko, see how it looks sparsely
not coated? That will change as soon as you start pressing
into it. And kind of like really making sure every
single piece of surface area for this cutlet is coated in breadcrumbs. A tale of two cutlets. No? If you like me are wanting to serve this crispy
cutlet with something on the side and don't really know what to serve it with, I feel
like you kind of have your protein and your starch in one here so I always like to just
go for like a crispy, crunchy salad. I'm just gonna cut up some fennel, but you
could use I'm thinking, radishes would be really nice here, even celery would be really,
really great as like a side crispy, crunchy salad. I'm gonna use a mandolin, something I rarely
do, but I kinda want like it really super, super, super thin. I'm gonna cover this in cold water and it's
gonna make the fennel really, really crispy, and it's gonna like curl up a little bit,
it's gonna look really cool. I'm gonna set this aside, you'll see. Oh, you'll see. What are we doing now? We're thinly slicing this shallot to add to
our salad. It's time to take our -- oh wow, I don't need
your lack of confidence in me David, it's the end of the day. You're doing a great job. What do you mean? I just, I blundered and you went like, oof,
so take it easy. Um, it's time to take our cutlets and make
them crispy. I'm using a large, twelve inch skillet. I'm gonna attempt to do both cutlets at the
same time, which is why I'm using a twelve inch. What kind of skillet is it? It's an All-Clad skillet, thanks for asking. This skillet itself is super fast to heat
up. And not only is it fast to eat up, but it's
super even when it does heat up. So ostensibly, the center is as hot as the
edges which is really, really important when making stuff like cutlets. And honestly, I've had these, what like eight
years, maybe longer, and it performs today the way it did when I bought it. We are just cooking these until they're golden
brown because they're so thin that by the time they're golden brown, the meat is gonna
be cooked through. It's like two to three minutes per side. I'm just going to let it get golden brown
on that side too. Umm, our fennel which has been like nice and
crisped up in this bowl, I'm just gonna get rid of the water. We add some shallots, some lemon. I'm gonna salt these with flaky salt as well
when they come off. That looks so good. I know. I want like half these pickles, so, mmm so
good. This is just like a fun, natural cider that
I picked up the other day. I think it would be good with this. I would also drink a martini with this. I would drink literally anything with this. A beer would be great. A crisp pilsner. I don't know, I don't know how to describe
beer. I don't even like beer. Me neither. Okay, well here I go, dinner for two for one
I guess. Which one is that? Pork. Mmm, it's so good. And the best part is that, because we're not
searing the piece of meat directly, nothing feels dried out or anything. It all feels like still really crunchy and
juicy. But yeah so panko, I like panko for this. I feel like it's extra, extra crispy. But I've done this with great satisfaction
with like a finer breadcrumb as well. Mmm so good. I think that you should make this for someone
that you really care about. Earnestly. Like I think that as a gift to someone, that
you really like, maybe even love, you should say I wanna make you a special dinner. And this is like a fun, casual, special dinner. It's like very easy and doesn't take a lot
of time, but it feels to me, quite special. It feels like, I don't know, like I wouldn't
bread and pan fry a cutlet for just anybody but once you put like the dish of pickles,
and have like the mustard and cute wine, I feel like it becomes like a full meal and
it does remind me of a restaurant. And I don't know, it feels like considerate. And thank you so much to All-Clad for sponsoring
this video. Okay you gotta get the pork chop. Okay, Dan. I think I did a pretty good job considering
I'm holding a camera.
