Recipes 1 - 11 of 11
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
There are many benefits to making paillards (also known as cutlets or scallops). By broadening the meat’s surface area, you increase the amount of meat that browns and becomes crisp during cooking, plus it's easy, fast and reliable. Here, a recipe for chicken scaloppine with a simple and bright lemon and white wine sauce.