The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.

The preparation takes just a moment, and with my trick, you can fry them without the greasy oil buildup around the cutlet. ...

Chopped chicken cutlets are a classic dish, but I add an extra serving of greens in this spring version. They not only taste ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried ...

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

The protein typically is deep-fried, but in this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt to pan-fry pork that we first dust in ...