The Crispiest Chicken Cutlets.

Reading in a browser? Click to get this in your inbox every week! Hey there, I'm a PBS cooking show junkie. I manually have to record the shows every Saturday because for some reason my DVR doesn't remember to do it, but that's part of the fun: at 12 PM, I cue up PBS and set recordings for Lidia Bastianich, Ming Tsai, Sara Moulton, Steve Raichlen, and America's Test Kitchen. As far as I'm concerned, these shows are the best cooking shows on TV (Netflix notwithstanding) and you can learn so much watching them. Case in point: the America's Test Kitchen episode I caught about katsu chicken. Bridget and Julia explained that what makes katsu chicken so light and crisp and airy is that you don't coat the chicken in flour before dredging it in egg and panko. You just go from egg to panko to pan. So that's what I did on Saturday night, and the dinner that I made (see below) was such a huge hit, I think it might become a staple...

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