Cutlet

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

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.

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

In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Lower in saturated fat than chicken, turkey provides one of the leanest sources of animal protein. The nutrient-dense poultry also contains heart-healthy B vitamins and selenium. Round out this simple preparation with a side of steamed green beans.

This simple yet timeless Italian dish demonstrates beautifully the process of sautéing: cutlets—most often chicken or veal—are dredged with flour, then sautéed in a mixture of olive oil and butter, a typical combination that is practical and flavorful. The flour encourages the chicken to form a light crust (and helps thicken the pan sauce), the butter helps it to brown, and the oil raises the smoke point so the butter doesn’t brown too much before the chicken is cooked through. A simple pan sauce is the only accompaniment, and is designed to make good use of the tasty browned bits left in the pan from cooking the chicken.

Wiener schnitzel (German for “Viennese cutlet”) is a time-honored Austrian dish believed to be inspired by the Italian methods of cooking cutlets known as Milanese or scaloppine. All of these are variations of the same technique: a cutlet (either veal, chicken, or pork) is coated with flour, then beaten egg, then bread crumbs before being pan-fried to a golden crisp. What distinguishes Wiener schnitzel from other sautéed meats is that the pan-fried cutlets pay a second visit to the pan for a last-minute dip into sizzling butter. Because the cutlets are breaded in a three-step method, they have a wonderfully crisp crust. The method is ideal when pan-frying cutlets and other smaller pieces since they will be able to cook through in the same time the crust turns crisp and brown. The process is simple but each step has a purpose: The flour creates a dry surface for the egg to cling to, while the egg serves as the “glue” for the breading, and the crumb coating (such as bread crumbs, panko, or ground nuts) adds unbeatable texture and flavor. Pat or press the crumbs firmly onto the meat and gently shake off any excess.