It’s time to level up chicken breasts and turn them into flavorful and delicious crispy chicken cutlets! Perfectly seasoned, coated, and fried - this recipe will yield a tender and juicy chicken that ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. No frying involved. Say goodbye to the days ...

We're calling it: This Guajillo “Chicken Parm” might be the boldest remix your weeknight dinner has seen in a long time. It's ...

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 ...

As a food writer and recipe developer, I've made a lot of chicken cutlets in my life. These, however, are genuinely in a ...

Breaded chicken cutlets appear to be having a moment, but you could argue that they have never really left the limelight. Thin, crispy, golden brown cutlets appeal to a lot of diners, including the ...

I made Stanley Tucci's chicken cutlet recipe from his book, "What I Ate in One Year." I changed the recipe a bit by adding some smoked paprika and garlic powder to the panko. The chicken turned out ...

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 ...

5. Heat 1-inch neutral oil in a large pan to 350°F (180°C). Preheat the oven broiler. Place a wire rack onto a baking sheet.

The German language has a beautiful word for it: Schnitzel. And a schnitzel can be veal, chicken, pork or just about any meat. The key is to pound a hunk of meat until it flattens into a thin cutlet ...