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 ...

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 ...

Fried chicken cutlets being removed from a hot pan with tongs - Marian Weyo/Shutterstock Butter is an unbeatable ingredient for adding a luxuriously rich flavor to so many dishes. But, when it comes ...

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

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 ...

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 ...

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 ...

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.