Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Sautéed Pork Cutlets.
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
You have two minutes to put out a kitchen fire before smoke can turn deadly. So what fire extinguisher is hanging on your wall?
Flattening a pork or chicken cutlet takes a steady hand and the right tool.
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?
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