EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialA fried, breaded skewer called kushikatsu provides a change of pace in an omakase meal served at Kono, a new yakitori restaurant in Manhattan’s Chinatown, July 19, 2022. (Colin Clark/The New York Times)
EditorialPan-fried breaded pork chops and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)