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 ...

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 ...

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 ...

This recipe is so Ava. The secret is to make sure the chicken is pounded really thinly so the sandwich is all about an even layer of each flavor from the bread to the spread. The chicken isn’t ...

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 ...

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 ...

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 ...

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.