EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialAlvin Sun, the chef and owner of Java Saga, assembles an A.B.C. sandwich with one of his Taiwan No. 1 cutlets slathered in Nashville hot chicken-inspired “lava” sauce, at the restaurant in Atlanta, June 2, 2022. (Andrew Lee/The New York Times)