Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a shallow bowl, combine flour ...

Don't let the French-sounding name fool you. Chicken francese is an old school Italian-American restaurant dish that has historical ties to Rochester, New York. Today, it's a fixture on Italian ...

Such a terrific meal!” (Flatiron, 2024) Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small but heavy pot ...