- I'm here with Camilla Luddington
and we have Andy Cohen on Skype.
Give it up!
Joining us now is another Bravo star.
She's the winner of top chef all-stars Los Angeles
and fan favorite.
That's awesome.
Let's welcome chef Melissa King.
What's up? Well, meet Camilla
- Hi, Camilla
- Hi!
- I'm sure you know your Bravo buddy
- Hey, Andy!
- Hey, Melissa!
- So, are you already eating?
- Well, I mean ... maybe
- Oh my gosh! You're that guy at the dinner.
Okay. You're that guy at the dinner party? Fine!
Well, what are we making, Melissa?
- So, I just did this class in a virtual demo.
It's really simple.
It's a chicken and cheese katsu,
which really is just a breaded cutlet.
That's deep fried to golden perfection
and the stuff would cheese.
So it's gonna be really gooey and delicious.
- That is a body roll, Melissa. Just deep fries.
Yeah, there's a little body roll.
So how do we get started?
- So, you know, with TV magic and everything,
we've already pounded this cutlet
to about a quarter inch, maybe even a half inch.
There's a little pocket incision in there already made,
but put your gloves on.
We're going sprinkle a little bit of salt on both sides.
It's gonna get a little messy.
So yep, we need the gloves.
- [Camilla] Okay, it's a surgery again
- Well, she's used to wearing gloves, right?
- [Camilla] That is surgery, I've done this. I know this.
- [Melissa] Sprinkle on both sides with salt.
I like to kind of go high with the salt.
And then get some of that cheese
and stuff it right inside that pocket.
- Okay
- And we're using mozzarella
or you can use Mozzarella, you can use Fontina.
We're using Havarti cheese.
- I love Havarti. I love cheese, girl.
- Just get it all in there.
- Okay. So then what?
- All right, so next we are going to do
the three dredge here.
So we have flour, egg wash, panko,
that's been mixed with a little bit of oil.
- Okay.
- Go ahead and do that on both sides side.
Yeah. The flour just kind of helps everything else stick.
- [Host] Okay. To congeal.
- Exactly.
- It's really. I love doing it
- Try to do it with one hand,
so you don't get both hands covered in pinco
- Yeah, I'm having to, I couldn't wear my glove.
I hurt my finger. I couldn't get the glove on, so.
Okay. So now I have that done.
- [Melissa] All right.
- [Host] So how are you doing over there, Camilla?
- I'm good. I'm good. Mine is a mess.
- Okay.
- Well I can't cook. So this is great.
- [Host] Getting messy in the kitchen is fun.
Someone will like clean it up.
So now what we do?
- So again, TV magic here.
- Okay.
- Let's go ahead and take these gloves off.
Put this right under here, but everybody at home
you guys are gonna put your chicken into the air fryer
and you're going to set the air fryer for 380 degrees.
- Okay.
- For 14 minutes, give it a turn halfway through.
- My sister loves the air fryer. She loves
- It's awesome.
- Right? That's all she cooks out.
She loves that.
- It's a nice little convection oven thing here.
- Yeah
- So give it a little reveal here.
Put the lid down here.
- [Camilla] Oh my God, it's so good
- [Melissa] We have perfectly golden crispy cutlet here.
- [Host] Oh that smell so good.
- [Camilla] Oh no, mine like fell into the the air dryer.
- Oh my Gosh! Andy's already eating?
It smells so good. Okay. Put it on the plate
- So good.
- [Melissa] You can dig in.
- Okay. Oh wait, what?
So wait, how do we, do we dip it in the sauce
or do you pour it on it?
- [Melissa] So we have a little katsu sauce here.
It's made with Worcestershire, soy, ketchup, Dijon mustard,
a little sugar and a bit of lemon juice.
- I think I've been saying Worcestershire sauce wrong
my whole life.
- Worcestershire?
- Well, how do you say Worcestershire?
- Worcestershire
- You're a sound cooler.
- I'm the worst in pronunciations.
- Oh, I don't know. I'm probably wrong on that
- Feel free to cut into this cutlet.
- Okay
- Dip it right into that sauce.
- [Host] Okay. Oh my God. I love, love, love,
love, love my job.
- You want that cheese to ooze out too?
- Oh my God.
- It's the fun part of this.
It's a really kid friendly dish.
Simple to do.
- This is so good
- Wait, it kind of tastes like a little bit like, okay
I'm going to get trashy here for a minute,
but whatever, it taste a little like A.1. Sauce.
- Totally.
- I love A.1. Sauce. I was like I love A.1.
What do you think?
What, what do you think of yours, Andy?
- This is so good.
I've already, I've already killed the half of it.
It's excellent.
- Oh my God. So good
- Melissa, can I ask you a question?
Does the air fryer fry in a more healthy way
or is it like the same?
Is it like a deep fryer?
- It is done in a healthier way.
You know, you're using less oil
and so it really is doing sort of this convection cook
and getting it really nice and crispy.
- Oh, good question. What are you interviewer?
This was amazing
and needs to be brought to my office for lunch.
Thank you so much, Melissa.
This is amazing.
Thank you so much, Melissa.
Everybody, you can find the full recipe
on our Instagram story and be sure to catch Melissa
on season 18 of top chef, it's in Portland this year
and premiers on Bravo this Thursday night, April 1st.