Andy Ward

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

An easy one-hour marinade guarantees tender chops. Mix chopped fresh herbs into the breadcrumbs for extra flavor.

It's a classic drink that never gets old, and this Manhattan recipe has no added frills, thrills, or paper umbrellas. Keep it simple.