How to Make the Crispiest Chicken Schnitzel | Full Episode | America's Test Kitchen (S21 E12)

Master restaurant-quality European comfort classics, essential thermometer equipment guidance, and smart freezer hacks. Julia Collin Davison makes chicken schnitzel, sharing tips on how to have your chicken cutlet come out light, crispy, and evenly cooked, pairing it with a vibrant, crunchy apple-fennel rémoulade. Adam Ried discusses different food thermometers like instant-read, digital probe, and oven thermometers, to help you choose the right one for your kitchen. Erin McMurrer shares tips on how to better organize your freezer by using ice trays to store liquid leftovers. Plus, Keith Dresser shows how to make a versatile potato roesti that has a golden, crunchy exterior with a soft, creamy interior.

Chicken Schnitzel Recipe: https://cooks.io/4h2CdNA
Apple-Fennel Rémoulade Recipe: https://cooks.io/4qOW4D7
The Best Instant-Read Thermometers: https://cooks.io/4zRMG5Z
The Best Leave-In Thermometers: https://cooks.io/460bifa
The Best Oven Thermometers: https://cooks.io/4guymsx
Why an Extra Ice Cube Tray is Worth the Investment: https://cooks.io/3V84euz
Potato Roesti Recipe: https://cooks.io/4ygiCiR

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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook's Illustrated magazine, on our television shows America's Test Kitchen and Cook's Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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