BrucePac meat recall includes these foods from Trader Joe's, Kroger and more. Here's a list.

Why The Chicken Cutlet Is UnderratedEater

This is not scientifically proven, but nothing tastes as good as a chicken cutlet.

A pounded-thin, tender piece of chicken breast that's been breaded in some savory coating and pan-fried is among the greatest gifts meat-eaters can give themselves. The cutlet goes with just about anything, sides-wise it's a relatively easy and fast dish to make, and it holds up well when reheating or eating cold the next day. Feeling frisky? You don't even need to use a fork and knife to eat a chicken cutlet — just pick it up with your hands and chomp the cutlet like a big meat chip. This is the dream I promise you.

There was a time long ago, in the '90s, when it felt like the chicken cutlet was everywhere. And rightfully so. A simple dish with an easy preparation that goes down even easier was a perfect fit for the era when Full House was popular, khakis were in style, and packaged or frozen foods were all the rage. It was on dinner plates at home, next to steamed broccoli and rice. It was in restaurants with a little bit of Parmesan on top and a side of butter noodles and a tomato and iceberg salad. It showed up as schnitzel and chicken Milanese and on hot sandwiches. Something about the chicken cutlet on American dinner plates felt relevant and apropos in the '90s: It was a basic staple to serve alongside basic foods in a deceptively basic time. As more inventive, elaborate cooking came into style, though, the humble chicken cutlet fell out of favor.

Now, as we hope to find simplicity in a time of instability and chaos, the chicken cutlet is showing up on more restaurant menus again, feeding a desire for something savory, tasty, not fussy, and to the point. In restaurants like Bernie's in New York, the chicken cutlet is being served piccata style with lemons and capers; chicken parm drenched in tomato sauce and mozzarella has appeared on Carbone's menu; it's even become a novelty staple as a taco shell (yes, a taco shell) at places like the Mt. Kisco Diner in New York, enveloping fettuccine (yes, fettuccine) for a light snack. It's also now easier than ever to cutlet at home. Space-age appliances like the air fryer mean chicken cutlets no longer smoke up your kitchen, and restaurant-quality chicken cutlets are on deck any weeknight you'd like.

Before you ask, yes, a chicken cutlet is fried chicken, just by another slightly French name. ("Cutlet" comes from the French word "côtelette," or little rib.) It may not be the most exciting of fried chicken preparations — how could a flat piece of meat be as good as the dynamic adventure of wings, thighs, legs, and breasts? But that's the thing about the cutlet — that flat slab is a crispy-fried canvas upon which you can project all your heart's desires.

What kind of cuisine do you prefer? The chicken cutlet can and will suit your fancy. Perhaps you prefer your chicken cutlet Italian-style, drowning in tomato sauce and covered in melted cheese: There you have a chicken Parmesan. Is it more your style to have a cutlet Japanese-style, slathered with tonkatsu sauce alongside crunchy cabbage and rice? Then you're going to want to order a panko-encrusted chicken katsu, sliced into pleasing thick strips. Vegetarian? The excellent Meati crispy cutlet is made with 95 percent mycelium mushroom fungus and mimics the salted and savory cutlet on a chicken sandwich, over a salad, or as a taco shell for yet more vegetarian chicken cutlets. Are you intrigued by a more South American style, served with french fries, tomato salad, and limes? The chicken Milanesa of Argentina is so popular that it has its own national holiday. What a country. A national holiday for a cutlet. Can you imagine?

We have, of late, been revisited by ghost trends of the not-so-distant past, most of which eventually and inevitably peter out when the novelty of pretending like you're on an episode of Sex and the City wears off. But unlike the espresso martini and Vienettas — two other resurging vestiges from the '80s and '90s — the throwback-y chicken cutlet never truly went out of style. It's always been there, hiding on the menus of all cuisines for eons — in schnitzel, in sandwiches, with sauces and without, with sides, breaded, pan-fried and deep-fried. Of the numerous preparations one can use to make fried chicken, the chicken cutlet has one supreme quality above them all: Its ability to speak a universal language. It exists in no time and at all times, in all places and no places; it resists limitations, boxes, and diminishment. The chicken cutlet, in all its beauty and simplicity, is forever. And we're so glad that it's back.

Saskia van de Geest is an illustrator based in London, UK. She loves drawing good food and interesting faces.Copy edited by Leilah Bernstein

Lamb Cutlets Reform

Mark Hix

Thu, August 28, 2025 at 12:00 PM UTC

3 min read

This lamb cutlet recipe can be prepared and cooked in just 80 minutes - Matt Austin

The recipe has evolved over time – I've even seen versions that include black truffle – but this is fairly close to the original. I wouldn't recommend using cheap meat, of course, but coating the cutlets in breadcrumbs helps keep them juicy and locks in the flavour. Personally, I like to keep the sides separate, so it can be enjoyed on its own or stirred into the sauce as preferred.

Overview Prep time

40 mins

Cook time

40 mins

Ingredients

60-70g fresh white breadcrumbs

50g cooked ham, very finely chopped

1 tbsp finely chopped parsley

8 or 12 lamb cutlets, (French trimmed, with the fat taken off – easiest way to do this is to get a butcher to do or buy them already trimmed), flattened slightly

4 tbsp vegetable oil for frying, plus extra if you need

For the sauce

1 tbsp rapeseed or corn oil

2 large shallots, finely chopped

2 tbsp tarragon vinegar (you can do this by adding a pinch of tarragon to the white wine vinegar)

To serve

40g sliced pork lunch tongue or ham, sliced into 2cm strips

3 small beetroots (weighing about 70g), cooked whole then peeled and thinly sliced into strips

2 large gherkins, sliced into small strips

4 quails egg, boiled until soft (optional)

Method Step 1

First make the sauce, in a large saucepan set over a medium heat. Add 1 tbsp rapeseed or corn oil and gently fry 2 large finely chopped shallots, ½ crushed garlic clove, and a pinch of cayenne pepper. Cook for 1 minute to soften slightly.

Step 2

Add 30g unsalted butter and cook for 2-3 minutes, stirring every so often.

Step 3

Add 2 tsp plain flour and ½ tsp tomato purée and stir to combine.

Step 4

Add 2 tbsp tarragon vinegar and 1 tbsp redcurrant jelly and simmer for 1-2 minutes until the redcurrant jelly has melted.

Step 5

Pour in 300ml beef stock and bring to the boil. Turn the heat down and gently simmer for 15 minutes or until the sauce has thickened up to the consistency of single cream.

Step 6

Season to taste then add the remaining 30g unsalted butter and whisk until combined.Set aside until ready to serve.

Step 7

Meanwhile, in a bowl or shallow plate mix 60-70g fresh white breadcrumbs with 50g cooked ham and 1 tbsp chopped parsley.

Step 8

Remove the fat from 8-12 lamb cutlets and lightly bash to flatten slightly – season.

Step 9

Add 2 beaten eggs to a separate shallow plate or bowl.

Step 10

One by one dip the lamb cutlets in the egg followed by the breadcrumbs. Then leave on a plate to one side.

Step 11

Heat 1-2 tbsp vegetable oil in a large frying pan set over a medium heat.

Step 12

Cook the cutlets for about 3-4 minutes on each side until golden. If the cutlets do not all fit in the pan at once, cook them in two batches adding a little more oil for the second batch if needed. Keep the cooked cutlets on a plate under a loose sheet of foil to keep warm while frying the second batch.

Step 13

Add a knob of unsalted butter 30 seconds before they're cooked.

Step 14

Serve the lamb on four plates with some small salad leaves, the 40g sliced pork lunch tongue or ham (sliced into 2cm strips), 3 small beetroots (weighing about 70g, cooked whole then peeled and thinly sliced into strips), 2 large gherkins (sliced into small strips), 4 boiled quail eggs and the sauce drizzled over.

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.

Chickpea Cutlet, Oat Cutlet And More: 5 High-Protein Cutlet Recipes You ...

Access Denied

You don't have permission to access "http://food.Ndtv.Com/food-drinks/chickpea-cutlet-oat-cutlet-and-more-5-high-protein-cutlet-recipes-you-must-try-2635518" on this server.

Reference #18.6824c317.1756687798.9445ffae

https://errors.Edgesuite.Net/18.6824c317.1756687798.9445ffae

---