Cutlet

Most cultures have their own version of a breaded, pan-fried meat cutlet—because, no matter what you call it, it's just so darn good.

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

The cutlets you should make this summer, and then the rest of the year as well.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Learn how to cook veal and embrace a whole new world of dinner options.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.

This turkey cutlet recipe is like Thanksgiving dinner year-round, but it's done in 25 minutes. So in a way...it's a lot better.