Name: Chicken Schnitzel
Yield: 4 servings
Ingredients: 2 lemons; 1 Tbsp. honey; 1 large shallot; Kosher salt; 3 Tbsp. neutral oil, plus more for frying (4–6 cups); ½ cup all-purpose flour; 2 large eggs; 5 tsp. Dijon mustard, divided, plus more for serving; 8 chicken cutlets (about 1½ lb. total); 2 cups plain breadcrumbs; Freshly ground black pepper; 10 stalks celery with leaves; 8 radishes

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Photo by Chelsie Craig, food styling by Jennifer Ophir

Consider this your intro to frying at home. Shallow-frying breaded chicken cutlets in a large Dutch oven—instead of a lower-profile skillet—significantly cuts down on messy splattering oil. The most important thing to remember when frying is to lower the food into the hot fat slowly, carefully, and away from you; as freaky as it might be to get close to the oil, it's way more dangerous to toss something in from a distance and end up getting splashed. Fortune favors the brave: After one bite of crunchy, juicy chicken with a good swipe of spicy Dijon, and we guarantee this won't be your last time frying at home.