Whether you bought a ten-pound bag of frozen chicken cutlets on sale in bulk or just have a few hiding in the fridge from last night’s dinner, you’re officially on your way to making a tasty, ...

By slicing the chicken lengthwise, you're essentially pre-chopping those fibers into short, manageable segments. So when the cutlets hit the hot oil, they contract much less, retaining significantly ...

Plus, more details about her highly-anticipated cookbook! If you follow any food editors and recipe developers on Instagram for their hunger-inducing feed, chances are Molly Baz is at the top of that ...

Chef Erin French, owner of “The Lost Kitchen” in Freedom, Maine, shows how to make skillet chicken cutlets and a salad of leaves and blooms dressed with a savory vinaigrette, two of her staple recipes ...

When my kids were young, I went to great lengths to ensure two things: that they ate well (aka food cooked by me) and that it didn’t feel like climbing a mountain to make it happen. To that end, I ...

As Walt Whitman famously wrote, I contain multitudes. What that means, in this case, is that I love crispy chicken cutlets, but I’ve always abhorred making them at home. The whole process is a slog — ...

Social media is full of food trends that catch attention—some good and some bad. Remember whipped coffee, butter boards and feta pasta? I've tried them all. Some trends skyrocket in popularity only to ...