German

Move over, cabbage – Brussels sprouts are the stars in this kraut. With toasted curry spices, it makes a lovely addition to salads and grain bowls or a topping for soups.

Thin chicken cutlets are easy to coat in the hazelnut breading, plus they cook in a flash for time-strapped weeknights. If you can’t find four 4-oz cutlets, buy two 8-oz chicken breasts and cut each horizontally into two thin pieces. Use a rolling pin or the bottom of a saucepan to pound the cutlets to an even thickness – just be sure to cover the chicken with plastic wrap first for easy cleanup.

Juicy pork tenderloin is pounded thin and coated with panko for a crispy-on-the-outside, tender-on-the-inside dish. Serve with lemon wedges for added lemony goodness.