This standard breading procedure is key to making the crispiest schnitzel, Milanese, katsu, and more crunchy cutlets. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox A ...

If I were a boneless, skinless chicken breast, my biggest aspiration would be to become a crispy cutlet. In my opinion there is no better future for that basic cut of meat than to be dredged, breaded, ...