One of the biggest mistakes people make when frying chicken is taking poultry straight from the fridge to the pot, risking ...

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 ...

This is not scientifically proven, but nothing tastes as good as a chicken cutlet. A pounded-thin, tender piece of chicken breast that’s been breaded in some savory coating and pan-fried is among the ...

Pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland. Adding layers of flavor to each component of the dish ensures delicious results. In this recipe from our ...

Note: Panko breadcrumbs are larger and lighter than the traditional crumb, which could be substituted. The cutlets are good served with hot rice. From "Spiced," by the editors of America's Test ...

The classic Italian cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. In an unusual twist, the ...

There’s something magical about taking a dish as beloved as chicken parm and giving it a whole new vibe with toasted guajillo ...

Sometimes stretching an ingredient — making it feed four instead of two — can be detrimental to a dish, but on rare occasions it can actually make it better. Case in point: Pan-fried chicken breasts.