Most cultures have their own version of a breaded, pan-fried meat cutlet—because, no matter what you call it, it's just so darn good.
Skate Wing Schnitzel
“This
dish was on our opening menu and still makes an appearance whenever we
can get fresh skate wings,” says chef Adam Evans, of The Optimist, in
Atlanta. His method also works with skinless turbot, flounder, or sole
fillets.
Chicken Cutlet Sandwiches with Savoy Cabbage Slaw
Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
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