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recipes parmesan chicken cutlets
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Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
techniques
How to get that satisfying CRUNCH into your cutlets
Mary-Frances Heck
Cooking
For chicken parm lovers looking for something crispy, bright, and new.
Andy Baraghani, as told to Alma Avalle
best-new-restaurants
This year the simple cutlet won our hearts, in all its hot and crispy forms.
Emma Wartzman
Cooking
If you haven't yet thought of wedging a chicken parm between two slices of thick, French bread and calling it finger food, allow us to enlighten you.
Bon Appétit
Cooking
Rule #2 of family dinner: A meal in the freezer is insurance against workweek craziness
Jenny Rosenstrach
Cooking
Some people want cake. Test kitchen editor Jesse wanted chicken.
Shilpa Uskokovic
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
Cooking
It was tense, it was trying, it was really really worth it.
Molly Baz
Cooking
She might be cool and all, but really it's for her breaded chicken dinner
Julia Bainbridge
techniques
The hardened end of that parm wedge has a lot of umami left to give.
Li Goldstein
techniques
There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home.
Rochelle Bilow
A healthier take on the classic Eggplant Parmesan, using halved roasted eggplant.
Danielle Walsh
Cooking
These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.
Alison Roman
techniques
Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami
Matt Duckor
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Culture
The Bon Appétit Test Kitchen
Culture
Maria Helm Sinskey
Cooking
Here's how to make that birdie sing
Bon Appétit
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
techniques
Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week
Rochelle Bilow
Cooking