1 1/2 tsp. kosher salt black pepper plus 2 tablespoons all-purpose flour large eggs milk or half-and-half Slice half of the ...

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a shallow bowl, combine flour, Parmesan, ...

Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small but heavy pot) to pound it until it’s about ¼ inch thick. Repeat ...

Chicken Francese, Roasted and Glazed Chicken Wings; review of air fryers. Test cook Becky Hays cooks host Julia Collin Davison fail-proof Chicken Francese. Equipment expert Adam Ried reveals his top ...

You only need three ingredients to prepare a delicious whole chicken. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work ...