Wiener schnitzel, one of Austria’s most famous culinary exports, is traditionally made with a pounded out boneless veal chop, though at $15 to $16 per chop (also per serving) it’s a lot more feasibly reproduced with cutlets. If the cutlets you buy are thicker than those called for here, pound them gently between two sheets of wax paper using the bottom of a small saucepan. And if you opt for the more opulent—but not necessarily better—veal chops, you may want to have two skillets going at the same time, as a properly flattened boneless veal chop will be 8 to 9 inches in diameter and you’ll have to cook them one at a time. You can, of course, follow this recipe using chicken, turkey, or pork cutlets.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.