Weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. Even the renowned cookbook author marcella hazan, in “marcella cucina,” writes that cooking with pasta water “imparts the same tedious, faintly gelatinous texture to what might. These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side
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Starting with cutlets pounded to an even.
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