A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken or pork cutlets (katsu) are, I hear – and hope to see for myself one day – a national staple.

You probably already know how to cook chicken cutlets? I didn’t, and the Canal House recipe didn’t go into much detail, so I texted Matthew, who knows how to cook almost everything. The recipe below is quick and loose, a combination of Matthew’s instructions, some online recipe-reading, and Canal House’s smothered pea idea, banged out on my electric stove on a warm June night as an early dinner for two. (If you’re looking to do traditional katsu, which calls for pounding the meat to an even thinness and frying with greater exactness, Kenji Lopez-Alt has an excellent method.)

I recommend serving cutlets and peas with corn on the cob, cooked quickly in a skillet of simmering, well-salted water. In my experience, almost-five-year-olds are great at buttering corn on the cob. They can also participate in the chicken-dredging process, provided that your almost-five-year-old is a good hand-washer (and/or you are an exacting hand-washing supervisor). Almost-five-year-olds can also set the table. They may choose to do all of the above wearing only underwear and chipped nail polish. Upon taking a first bite, they may even exclaim, “I love this recipe!” Almost-five-year-olds are the greatest, except when they are not.

(A normal old recipe post! That was fun.)

Also:

• The aforementioned Matthew and I are teaching a two-day travel writing workshop at the Pantry on July 15th and 16th. Please join us. The description reads thus: The best travel writing brings you all of the discovery, disasters, and deliciousness of travel with none of the flight delays. But how do you write about a place without sounding like a Chamber of Commerce brochure? In this two-day workshop, bestselling authors Molly Wizenberg and Matthew Amster-Burton will show you how to find the story in a destination, zoom in on meaningful details, and understand right and wrong ways to put yourself into the story. To get you there, we’ll explore selections from writers like Fuchsia Dunlop, Ann Patchett, Rachel Khong, Bill Bryson, and more.  Sign up via The Pantry.
• I’m reading Sherman Alexie’s new memoir, and it’s difficult and funny and immensely good. I loved his recent interview with Terry Gross on NPR’s Fresh Air.
• I wish Rookie had existed when I was a teenager. Of course, that doesn’t stop me from reading it now, and I’ve listened to every episode of the Rookie podcast. Tavi’s recent interview with writer and transgender activist Janet Mock was especially inspired. And don’t miss Roxane Gay on bodies, writing, and more.

Hi. We’re well, and I hope you are too.