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America's Test Kitchen From Cook's Illustrated
Season 10 · Episode 12
An Austrian Supper
0.025mMarch 20, 2010
Breaded Pork Cutlets (Pork Schnitzel) - The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy? Austrian-Style Potato Salad - For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot. Equipment - Traditional Skillets
Episodes
- Episode 1Triple-Chocolate Mousse Cake
- Episode 2Chicken Classics, Reinvented
- Episode 3Best Weekend Breakfast
- Episode 4Classic Beef Braises
- Episode 5Two Ways with Pork
- Episode 6The Cookie Jar
- Episode 7Saucy Italian Favorites
- Episode 8Meat and Potatoes for Company
- Episode 9Rolls and Loaves
- Episode 10Egg Dishes With an Accent
- Episode 11Sensation Skillet Recipes
- Episode 12An Austrian Supper
- Episode 13Who Wants Pasta?
- Episode 14An Old-Fashioned Thanksgiving
- Episode 15Coconut Layer Cake
- Episode 16Salmon—Indoors and Out
- Episode 17Italian Bread and Sauce
- Episode 18Great Glazed Chicken
- Episode 19Chicken and Rice—Indian-Style
- Episode 20All-Time Cookie Favorites
- Episode 21South-of-the-Border Supper
- Episode 22Best Burgers and Fries
- Episode 23The Italian Grill
- Episode 24Classic Asian Appetizers
- Episode 25Turkey on the Grill
- Episode 26Old-Fashioned Fruit Desserts