Every cook needs several tried-and-true family favorite chicken recipes they can count on for busy weeknights. This ...

When opting for that chicken cutlet dish, you might wonder what part of the bird it comes from. Turns out, the answer isn't far from what you think.

Looking to impress your dinner guests—or just treat yourself to a restaurant-worthy meal at home? Giada De Laurentiis’ Chicken Piccata might just be the ticket. Known for her effortless approach to ...

My version of a chicken cutlet sandwich has both sweet and hot peppers, as well as sharp and mild cheese to balance everything out. Technique tip: The breading can be made ahead of time and stored ...

If you can’t find chicken cutlets, make your own: Look for boneless, skinless chicken breasts that are about 8 ounces each. Slice them in half horizontally and pound to an even thickness.

Juicy panko and Parmesan-breaded chicken cutlets are fried ... these lightly breaded chicken breasts are served with a rich beef broth and sherry pan sauce and topped with softened onions ...

David Malosh for The New York Times Slice each chicken breast in half. Season well with salt and pepper. Coat the cutlets with flour, shaking off the excess. Transfer the cutlets to a large plate ...

2 tablespoons water, plus more for the pan 1 tablespoon extra-virgin olive oil ...