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Recent Examples of cutletsWorking in 2 batches and adding more oil between batches if needed, cook cutlets, turning halfway through, until deep golden brown, 6–8 minutes.—Jesse Szewczyk, Bon Appetit Magazine, 23 Mar. 2026 Some of the most popular dishes are chicken cutlets, sausage and peppers, meatballs, penne, beef stew and the deep dish, Sicilian pizza.—Sarah Kyrcz, Hartford Courant, 12 Mar. 2026 The restaurant’s chicken cutlets call for lamb fat, pork fat or pork belly to help add moisture and flavor to the ground chicken.—Restaurant Critic, Los Angeles Times, 8 Mar. 2026 Make it in batches if your skillet is too small to accommodate all the cutlets at once.—Kimberly Holland, Southern Living, 5 Mar. 2026 That can be tricky on a whole bird, the parts of which can cook at different rates, or even larger pieces such as cutlets.—The Washington Post, San Diego Union-Tribune, 4 Mar. 2026 Another instance involved crushing Fritos, another Legacy sponsor, to bread chicken cutlets.—Jordan Bianchi, New York Times, 12 Feb. 2026 Bread chicken cutlets, give them a quick fry, then slide them into a baking dish.—Lynn Andriani, Martha Stewart, 25 Jan. 2026
Menu highlights will include Peruvian seafood crudo, West Coast oysters, crab cakes Benedict with caviar, Australian Wagyu steak and eggs, truffle croque madame and more.
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Abby Hamblin,
San Diego Union-Tribune,
30 Mar. 2026
Most breads, pastas, cereals, cakes and cookies are off-limits.
The Big Buford is made with two beef hamburger patties, two slices of American cheese, iceberg lettuce, tomato, red onion, dill pickles, ketchup, mustard, and mayo, all on a toasted bun.
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Greta Cross,
USA Today,
1 Apr. 2026
Not in our basket were some of the chain’s more fun and fancy items, which run the gamut from croissants to Belgian chocolate to high-quality burger patties, and a whole range of alcoholic beverages.
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Roxana Popescu,
San Diego Union-Tribune,
26 Mar. 2026
Eggplant will surely play a starring role on the restaurant’s opening menu alongside pop-up favorites like cassoulet croquettes, quail pithivier, and choucroute garnie.
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Kate Kassin,
Bon Appetit Magazine,
26 Mar. 2026
Belgium’s menu includes moules frites or steamed mussels in white wine, shrimp croquettes, beef roast, bone-in pork chop, classic chocolate mousse.
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Pamela McLoughlin,
Hartford Courant,
16 Mar. 2026
Some of my favorites include Bajiye, savory black-eyed pea fritters; Baasto Lisaanyo, Somali lasagna with cumin and cilantro in the sauce; and Bariis Isku Karis, one-pot goat and rice, Ahmed’s childhood favorite.
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The Bon Appétit,
Bon Appetit Magazine,
20 Mar. 2026
This waterfront favorite sits on a natural cove just below Cap Maison and serves up seafood classics like fish & chips, plus regional hits including creole fish stew with curry and island conch fritters with chili mango chutney.