Create the butter sauce. Add garlic to the skillet and stir, scraping up any browned bits. Cook, stirring, for about 30 seconds until garlic is fragrant. Stir in chicken stock, and bring to a boil.

There is nothing like a good pork cutlet, pounded into an escalope a scant quarter-inch thick, breaded and pan-fried to a crispy brown, so big its edges reach beyond the rim of a large dinner plate.

This recipe is simple and beginner-friendly-no fancy skills required. You can serve these cutlets as an evening snack, a ...

Crispy pork tenderloin cutlets with buttery Ritz cracker crumbs and parmesan cook in minutes and stay juicy every time. Quick ...

Breaded chicken with arugula and apple - Kate Shungu/Daily Meal We may receive a commission on purchases made from links. Almost all of us are familiar with chicken parmesan (although maybe not ...

I made Stanley Tucci's chicken cutlet recipe from his book, "What I Ate in One Year." I changed the recipe a bit by adding some smoked paprika and garlic powder to the panko. The chicken turned out ...

No matter how good or bad your day is faring, a cup of tea or coffee in the evening paired with some irresistibly hot snacks can make you forget most woes. Be it the classic bhujias and namkeens or ...

Getting your Trinity Audio player ready... In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, ...