1,612 pound recipes

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Chicken Oregano with pounded breasts dredged in flour and egg, pan-seared, then baked under oregano and melted provolone cheese. An Italian-style chicken cutlet dinner.

Phanang curry paste pounded from dried red chiles, shallots, garlic, lemongrass, galangal, coriander root, cumin, and shrimp paste. An authentic Thai curry paste made from scratch.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

Mokettes aux amandes, French chocolate truffles flavored with rum-pounded almonds, coffee concentrate, and powdered sugar, rolled in grated chocolate. The vintage Belgian-French confiserie classic.

Veal Oscar layers pounded veal cutlets with asparagus spears and a creamy white wine seafood sauce. The classic Scandinavian dish named for Sweden's King Oscar II.

Salat khaek: Southern Thai salad sauce of pounded chili, shallot, and peanut stirred into coconut milk with fish sauce, tamarind, and sugar. Served over potato salad.

Dad's chicken fried steak, minute steaks pounded thin, breaded crisp and pan-fried, then smothered in a creamy milk gravy built right from the pan drippings. A down-home Southern supper.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.

Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!