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

- Today, we're talking about crispy breaded fried foods

and the process that gets us there.

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Standard breading procedure, or SBP,

is a great umbrella term

for the three-step process used to make tonkatsu, schnitzel,

even fish sticks.

Now, I'm sure you can fill the comments section

with other delicious breaded things I've missed,

but if you look closely at these dishes,

you'll see that there are variations

in the ingredients and techniques.

Let's look at how the components, the way they're applied,

and the frying method can be adapted to best suit a dish.

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SBP calls for dipping a cutlet in flour,

egg wash, and breadcrumbs.

You go in this order

and you shake off all of the excess in between each dip.

Breadcrumbs, whether fine or coarse, panko or Western,

seasoned or plain, they're the most commonly used crumb.

Now, the size and the shape of the crumb,

that'll determine the texture of the food.

All other things being equal,

the more substantial that coating,

the crunchier the finished item.

You can flavor the crumbs with spices, seasonings,

or you can do what Andrea Geary does

for her chicken Parmesan.

She uses panko rather than breadcrumbs

because she's after a lot of crunch,

and she seasons them with garlic powder,

dried oregano, and pepper.

Here's her trick for making that recipe really shine.

She substitutes grated Parmesan

for a good amount of the panko.

Beyond giving that crust a salty, savory, cheesy flavor,

the Parmesan makes that crust water-resistant,