Flashback to that time when my middle daughter proudly proclaimed that her chicken cutlet is legendary in some circles and ...

Whether you're craving crispy chicken cutlets to serve in a saucy Italian ... since butter won't give your pan-fried chicken ...

Chicken Marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless ...

A 75-year-old resident of Tokyo’s Itabashi Ward wrote to us requesting a recipe for “Milanese-style fried tenderloin cutlet ... When cooking a chicken breast, halve the thickness and ...

In lieu of the traditional breaded chicken cutlet, McLaughlin’s riff on Chicken Parm features ground chicken slathered on a store-bought garlicky Texas toast and fried like a smashburger in a pan with ...

Breaded chicken cutlets are topped with prosciutto and Parmesan cheese in this take on cotoletta alla bolognese.

Food & Wine readers love these fried chicken dishes for irresistible ... Food writer Angie Mosier pan-fries chicken drumsticks and thighs in batches for delightful crunch and moisture without ...

I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is ... Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly.

Simmer for 20 minutes, then drain and allow to cool completely. While the potatoes are cooking, season the chicken cutlets well with salt and pepper and set aside for 20 minutes. Heat a small ...