Kitchen – a place full of infinite possibilities and also the birthplace of the warmest cuisine. Today, we embark on a ...

Enter senior food editor Molly Baz’s new recipe for a thinly pounded, shallow-fried pork cutlet. The pork is tender, juicy, and light, without getting bogged down in grease.

1 cup vegetable oil |Preparation| Pound pork cutlets to ½ inch in thickness. On a plate, combine flour, salt, pepper, cayenne pepper and tarragon. In a shallow bowl, beat eggs until smooth.

The pounded cutlet undergoes an egg-flour-bread crumb coating process before getting flash-fried in hot oil. Though traditional milanese is a shallow pan-fry, at the restaurant, von Hauske uses a ...

Pork tonkatsu is a crispy fried pork cutlet served with finely shredded cabbage and tonkatsu sauce. Caption: Pork Tonkatsu - Part 1. Caption: Pork Tonkatsu - Part 2.

What Is Pork Schnitzel? Schnitzel is a beloved style of breaded and fried cutlets. The dish has appeared in Europe under many forms, with some even claiming its origins trace to Roman times.

Photo by Patricia Kaowthumrong Pork donkkaseu—called the Porklet on the menu—with all the fixings at the eponymous Aurora restaurant. Photo by Patricia Kaowthumrong Here, four things you should know ...

Fried food is of course much easier to comprehend. And what I understand most about Hako’s tonkatsu is that this might be the best fried pork cutlet I’ve found in a Japanese restaurant in ...

The pounded cutlet undergoes an egg-flour-bread crumb coating process before getting flash-fried in hot oil. Though traditional milanese is a shallow pan-fry, at the restaurant, von Hauske uses a ...