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)
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)
EditorialRichard Zaro started his sandwich shop, Cutlets, in a hotel kitchen in midtown Manhattan before moving it to its own location. (Landon Nordeman/The New York Times)
EditorialRichard Zaro started his sandwich shop, Cutlets, in a hotel kitchen in midtown Manhattan before moving it to its own location. (Landon Nordeman/The New York Times)
EditorialJoints and Entrees: Meat dishes including veal cutlets, leg of pork and leg of lamb. The book of household management Entirely new edition, revised and corrected, with new coloured engravings. Ward, Lock, Bowden & Co.: London, 1892. Source: 7942.dd.9, ...