Enjoy the crispy crunch of Chicken Katsu—no deep frying required! This oven-baked version is golden, juicy, and packed with flavor, using simple ingredients and easy steps. A lighter take on the ...

Make the chicken: The chicken should be about ¼-inch thick. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. Season all over with salt and pepper.

I still remember my first attempt at making chicken parmesan in my cramped studio apartment. Armed with nothing but enthusiasm […] The post 25 Chicken Parmesan Recipes That’ll Make You Forget Takeout ...

I start with 1½ pounds chicken cutlets, each pounded to about ⅓ inch thick. I season them on both sides with salt. I then set up my breading assembly line: three plates side by side. On the ...

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Season with salt. Use a mallet or rolling pin to pound chicken to a uniform 1 inch thick. With a knife, cut slots into sides of chicken breasts, and tuck 2 cheese pieces inside each breast.

That said, the coating on this “fried” chicken is not crispy, nor was it intended to be, according to the recipe developer, L.A. Times cooking columnist Ben Mims.