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?
© 2018 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level