Sinking your teeth into a crispy fried chicken cutlet is an unparalleled joy. In fact, it’s so wonderful that reaching for each subsequent cutlet is easier and easier—at least it is for me. It’s a ...

By slicing the chicken lengthwise, you're essentially pre-chopping those fibers into short, manageable segments. So when the ...

If you like chicken Parmigiana, you’ll love these crispy, prosciutto-topped cutlets. Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years ...

Or so I thought until I read about this recipe by Lidey Heuck in a recent NYT Cooking newsletter. I had all of the ingredients on hand so it immediately answered the most pressing question of the day ...

Social media is full of food trends that catch attention—some good and some bad. Remember whipped coffee, butter boards and feta pasta? I've tried them all. Some trends skyrocket in popularity only to ...

I love schnitzel and all schnitzel-adjacent things -- katsu, scaloppini, alla milanese, escalope. Really any thin cutlet of meat (I prefer chicken, but pork, beef or veal are also good), lightly ...

These golden, pan-fried Italian chicken cutlets are coated in flour, egg, and seasoned breadcrumbs for a crispy exterior and juicy, flavorful bite. A timeless recipe that’s perfect for dinner, ...