Cutlet

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.

Crispy, comforting chicken cutlets are even more irresistible when topped with a punched-up ranch sauce.

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

Don't forget to use the $10 kitchen tool that will make clean-up from this fragrant fried chicken a cinch.

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

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.