Crispy Chicken Cutlets with Swiss Chard
“My family loves chicken tonkatsu at Japanese restaurants,” says Matt Jennings. “This version is baked, not fried, and no one can tell the difference.” He and his wife, Kate, co-chefs at the forthcoming Townsman in Boston, use a blend of finely ground cornflakes and Triscuits to make the crunchiest crust. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.