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As a food writer and recipe developer, I've made a lot of chicken cutlets in my life. These, however, are genuinely in a league of their own. The exterior comes out light and crunchy, while the ...

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 ...

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 ...

Plus, more details about her highly-anticipated cookbook! If you follow any food editors and recipe developers on Instagram for their hunger-inducing feed, chances are Molly Baz is at the top of that ...

A crispy chicken cutlet is one of life’s greatest pleasures. Whether smothered in marinara and mozzarella for a killer chicken Parm or stuffed between sliced milk bread to create a katsu sando, ...

Chef Erin French, owner of “The Lost Kitchen” in Freedom, Maine, shows how to make skillet chicken cutlets and a salad of leaves and blooms dressed with a savory vinaigrette, two of her staple recipes ...

new video loaded: Crispy Lemon Chicken Cutlets With Salmoriglio Sauce transcript How about some crispy lemon chicken cutlets with salmoriglio sauce? Zest one lemon, reserving the zest for the bread ...

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.

These crispy Blackstone chicken cutlets are juicy and tender with a golden brown crust that's perfect for topping with your favorite dipping sauce. Since they're ready in less than 30 minutes and can ...