Expert chef Michael Symon is here to help with a handy word so you can nail breaded and fried chicken cutlets every time.

3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup), 1 ounce as a chunk, plus more grated, to serve 1 large egg, plus 1 large egg yolk, beaten together 1½ pounds 90% lean ground beef ...

Place a large skillet, preferably nonstick, over medium heat and add the butter and olive oil. While the fats heat up, bread your cutlets: Place one cutlet in the flour, flipping to coat, then ...

In bowl, mix bread crumbs with olive oil, grated cheese and garlic cloves. Mix sausage and bread crumb mixture together. In a separate bowl, mix half of beaten egg, milk, ricotta cheese.

Squeeze liquid from grated zucchini. (See Note 3) Preheat oven to 400° F. Place dried zucchini in food processor fitted with steel blade. Add remaining ingredients.

Directions. Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes.