Quick and Simple
Crispy Pan-Fried Chicken Cutlets
Classic breaded chicken cutlets are often plagued by a soggy, greasy, unevenly browned coating. Our first improvement was to ditch the usual homemade bread crumbs in favor of drier, crunchier panko. To streamline the traditional multistep breading process, we ditched the flour and found that we got a more delicate crust. Whisking salt right into the egg meant we could skip seasoning each cutlet separately, and there was no need to pat the chicken dry before starting since there was no flour in the mix. To make sure the frying oil was at just the right temperature, we added a pinch of panko to the skillet with the oil and waited for the crumbs to turn golden brown before adding the cutlets. Letting the cutlets rest on a wire rack lined with paper towels ensured that they were not greasy and retained their crunch.
Best of America's Test Kitchen 2017
The title says it all: Out of the nearly 1,000 recipes developed in 2017 for our magazines, our cookbooks (including Cook It in Cast Iron and Paleo Perfected), and our popular public television shows, the 150+ recipes showcased here take everyday dishes to another level.
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3 New Uses for Kitchen Tongs
Kitchen tongs can do more than you might imagine. Tongs are one of the most basic and important tools we keep in the kitchen. A good pair makes lots of tasks—like flipping vegetables and removing meats from braising liquids—simpler and safer. In addition to the uses we’re all familiar with, our team of test cooks has discovered these clever functions for your ordinary kitchen tongs.
Potatoes on the Side
Make-Ahead Potato Salad for a Crowd
While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they're hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinegar and found them to be more flavorful than other types of potatoes treated the same way. Russets do crumble a bit when mixed, but tasters found this quality charming, not alarming. Just ½ cup of mayonnaise dressed 2 pounds of potatoes perfectly. Covered tightly with plastic wrap and refrigerated, this salad will last for up to 2 days.
Weston Professional Advantage Vacuum Sealer
Vacuum sealers are great for storing food. We use them at the test kitchen to help store hundreds of pounds of food weekly. They’re popular at home, too, among hunters and fishermen freezing their hauls, as well as among bulk shoppers, gardeners, and farmers’ market frequenters. Our winner kept food fresh for three months and counting. Its intuitive interface has a responsive pulse mode and bright blue lights that indicate its progress. It works with a wide variety of bags, canisters, and rolls that were the cheapest of any sealer in our lineup. While supplies last. Offer ends at 11:59 p.m. PT on August 21, 2017.