A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
First, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.
If a food processor is supposed to be a faster, more convenient alternative to your chef’s knife, why do so many models fail to make the cut?
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