The secret? Use the right pan, lots of heat, sweet Marsala--and no stock.
Chicken cutlets can be delicious; they can also be tough or dry if cooked incorrectly. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make these chicken dishes ex...
Here's how to produce a crispy coating, a moist, perfectly cooked interior, and a bold filling that will not leak out during cooking.
What is fond and what role does it play in flavoring pan sauces?
Is there a suitable replacement for homemade bread crumbs?
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