Wiener schnitzel, one of Austria’s most famous culinary exports, is traditionally made with a pounded out boneless veal chop, though at $15 to $16 per chop (also per serving) it’s a lot more feasibly reproduced with cutlets. If the cutlets you buy are thicker than those called for here, pound them gently between two sheets of wax paper using the bottom of a small saucepan. And if you opt for the more opulent—but not necessarily better—veal chops, you may want to have two skillets going at the same time, as a properly flattened boneless veal chop will be 8 to 9 inches in diameter and you’ll have to cook them one at a time. You can, of course, follow this recipe using chicken, turkey, or pork cutlets.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.