Overview
Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make these chicken dishes really good.
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2 - 1Three Pureed Vegetable Soups January 05, 2002 -
2 - 2Pesto, Carbonara and Salad January 12, 2002 -
2 - 3Spaghetti and Meatball Supper January 19, 2002 -
2 - 4Pizza Night January 26, 2002 -
2 - 5Simple Sandwiches February 02, 2002 -
2 - 6Shrimp Classics February 09, 2002 -
2 - 7Steak Frites February 16, 2002 -
2 - 8Fried Chicken and 'Fixens February 23, 2002 -
2 - 9Chicken Cutlets 101 March 02, 2002 -
2 - 10All-American Cookout March 09, 2002 -
2 - 11Middle Eastern Barbeque March 16, 2002 -
2 - 12Fajitas and Margaritas March 23, 2002 -
2 - 13Thanksgiving Dinner March 30, 2002 -
2 - 14Christmas Dinner April 06, 2002 -
2 - 15Winter Supper April 13, 2002 -
2 - 16Ham, Biscuits, and Greens April 20, 2002 -
2 - 17Muffins and Scones April 27, 2002 -
2 - 18Bacon, Eggs, and Homefries May 04, 2002 -
2 - 19French Toast, Waffles, and Breakfast Strata May 11, 2002 -
2 - 20Bar Cookies May 18, 2002 -
2 - 21Two French Tarts May 25, 2002 -
2 - 22Diner Pies June 01, 2002 -
2 - 23Apple Pies June 08, 2002 -
2 - 24Peach Pie and Cherry Cobbler June 15, 2002 -
2 - 25Chilled Summer Puddings June 22, 2002 -
2 - 26Chocolate Desserts June 29, 2002
