Chicken cutlets with Dijon mustard Serves 4 With a layer of savory Dijon mustard, these boneless chicken cutlets are crisp on the outside and bursting with flavor. The mustard is mixed with onion, flat-leaf parsley, and olive oil into a paste that you press onto skinless, boneless breasts. You can also use other fresh herbs, such as tarragon or thyme, to flavor the cutlet. Pat ...
June 9, 2013 - Boston Globe
Sam Kekovich in Herald Sun If he put a lamb cutlet in his mouth now and then, instead of his foot, he might not have been punted so often,Kekovich said. "What he did was totally un-Australian, the Magda Szubanski comment was an obvious one." "What was Ricky...
Joseph Lister in Times Online Joseph Lister, whose discovery of antisepsis has undoubtedly saved the lives of millions of people and animals, said it all: "There are people who have nothing against eating a lamb cutlet, people who do not even stop at shooting a pheasant despite...