Wiener schnitzel (German for “Viennese cutlet”) is a time-honored Austrian dish believed to be inspired by the Italian methods of cooking cutlets known as Milanese or scaloppine. All of these are variations of the same technique: a cutlet (either veal, chicken, or pork) is coated with flour, then beaten egg, then bread crumbs before being pan-fried to a golden crisp. What distinguishes Wiener schnitzel from other sautéed meats is that the pan-fried cutlets pay a second visit to the pan for a last-minute dip into sizzling butter. Because the cutlets are breaded in a three-step method, they have a wonderfully crisp crust. The method is ideal when pan-frying cutlets and other smaller pieces since they will be able to cook through in the same time the crust turns crisp and brown. The process is simple but each step has a purpose: The flour creates a dry surface for the egg to cling to, while the egg serves as the “glue” for the breading, and the crumb coating (such as bread crumbs, panko, or ground nuts) adds unbeatable texture and flavor. Pat or press the crumbs firmly onto the meat and gently shake off any excess.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.