Homemade giardiniera (our version of the Italian pickled relish is doctored with briny green olives) and a squeeze of lemon are the perfect partners for crunchy fried pork chops. Jenny Huang
Few dishes are as universally beloved as a crispy, pan-fried meat cutlet. Whether it’s made with chicken, turkey, beef, veal, or pork, it’s a guaranteed cross-cultural crowd-pleaser. And the technique couldn’t be easier. Take wiener schnitzel, Austria’s national dish: tender pieces of veal are pounded thin, dipped in flour and egg, then coated in bread crumbs and cooked in hot oil until golden. While the protein may change, the general process is the same, whether you’re making the South’s chicken-fried steak, Argentina’s milanesa, or Japan’s tonkatsu.
Cutlets can be dressed up (with ham and cheese for Switzerland’s chicken cordon bleu, or marinara and mozzarella for the Italian-American staple chicken or veal parmigiana) or down, like in the simpler but no less iconic chicken marsala or veal piccata, both of which skip the breading and showcase a flavorful pan sauce. Cutlets even make an excellent sandwich, such as in the Mexican cemita. Find all these dishes and more in our collection of favorite cutlet recipes from around the world.