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. 

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.

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

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

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.

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.