Cutlet

Warm and fragrant, this sauce is a versatile use for a surplus of cherry tomatoes. Spoon any leftovers over pork chops, grain bowls, or cheese and crackers.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.

Thought there was no way to upgrade juicy, crispy cutlets? These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind. 

Kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork. 

Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.

All of the allure of pasta primavera (with none of the ’80s vibes).

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.

This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

This year the simple cutlet won our hearts, in all its hot and crispy forms.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

Chicken katsu is the cutlet for everyone, at any time.

Don’t trust anyone who doesn’t love a chicken cutlet.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home.