Cutlet

Often overlooked, turkey cutlets are a great, inexpensive substitute for veal. Sandwiching a thin slice of prosciutto between two of them and frying the whole thing leaves you with a packet full of flavor and texture.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

Almost every restaurant in Israel features turkey schnitzel on the menu. Most homemakers buy it breaded and frozen and serve it preceded by hummus, tahina, and other salads for a quick main meal. As I went from table to table throughout Israel, I found the dish to be more or less the same, prepared with spice combinations that vary depending on the ethnic background of the cook. Yemenite Jews, for example, add garlic, cumin, turmeric, cardamom, and hawayij. Polish cooks often use matzoh meal. A classic schnitzel includes both butter and oil, which has been changed to just oil in Israel. Even in remote corners of Latin America, restaurants try to woo Israeli travelers by putting up signs in Hebrew saying WE HAVE SCHNITZEL.

A healthy holiday mini-meal (in minutes!) If your Thanksgiving is going to be a couple of people and not a crowd this year, don't bother looking for the littlest bird to roast — try this quick and delicious turkey dish instead. Food writer Sally Schneider has created hundreds of simple yet tasty recipes for A New Way to Cook (Artisan). Her turkey scallopini is lower in cholesterol than the classic veal version and stars vitamin A-packed greens.

My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.

This recipe can be prepared in 45 minutes or less.

Serve couscous and buttered carrots with this main course. Purchase fresh rhubarb tartlets for a seasonal finale.

Serve with: Warmed tortillas and steamed, buttered summer squash. Dessert: Key lime pie from the bakery.

Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Chuletas de Pollo al Limón I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf-style white rice.

"Pané" comes from the French verb "paner," meaning to coat with bread crumbs.