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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.