Michelle answers:

There are tons and tons of cooking/food magazines out there. You can look through a big list at: http://www.subscription.com/magazines/cooking-food/

The ones I subscribe to are Saveur Magazine, Bon Appetit, and Gourmet. I think that gourmet has the best pictures… And isn’t that half the fun?

Http://www.subscription.com/saveur/ $19.95
http://www.subscription.com/bon-appetit/ – only $15
http://www.subscription.com/gourmet/ – My favorite! $15

Michelle answers:

Skillets and fry pans are the same thing. They are typically round with sides. A griddle is flat with no sides. Grilling is something totally different.

Michelle answers:

Breaded Chicken Cutlets
From Food Network Kitchens
Show: How To Boil Water
Episode: Crispy Breaded Chicken Cutlets
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Serving suggestion: Lemon wedges, thyme sprigs for garnish

*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Preheat the oven to 350 degrees F.

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.

With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

Michelle answers:

Easy as pie. Find the diner of your choice. Make sure you do your homework so you know that it it really filthy.

Next walk in, blow the manager and ask for a job. If you’re still not qualified. Move on. McDonalds is always hiring.