DaveO Posted August 5, 2016 Share Posted August 5, 2016 10 minutes ago, Genevieve said: I look forward to your reports! Never would've considered Cheesecake Factory. Do they deliver? (We would not make them a frequent stop - also haven't eaten there since the year they opened, once - but for chicken parm sandwiches we might do it occasionally.) Don't know I'll have to ask about delivery . All around I liked the Cheesecake Factory version and was specifically surprised by the sauce which included surprising and pleasant hits of spices. On a side note I've been doing a lot of cutlets over the past few months, often coated with bread crumbs (not panko) and heavy Italian spices (sometimes fresh sometimes not). I find chicken to be the trickiest for me, usually using breast which is thicker (than turkey or veal) I think I'm closing in on perfect timing wherein the chicken is cooked through but it completely retains its moisture. When I hit that...the cutlets are amazing winners. I haven't been precisely measuring or timing everything...but getting it right results in a dish that is incredibly better. So I'm going to get more precise and start measuring and timing to try and get this to a tee. Once I get the thickness/timing thing down, I'm simply going to try chicken parm at home with preparing a cutlet that way...while having prepared the sauce separately. In the last moments I'll add cheese for parm...and simply pour on top without baking. I'm hoping to get a chicken parm with a chicken cutlet that is at max moist. ....We'll see Link to comment Share on other sites More sharing options...
porcupine Posted August 6, 2016 Share Posted August 6, 2016 If you want to try something different with chicken cutlets, look to Marcella Hazan's recipe here. It's straightforward and delicious. If you don't want to fuss with filleting the breasts yourself, a butcher could do it for you. The only trick to this recipe is that the meat must be uniformly thin; if it isn't, one part will be overcooked and another will be undercooked. 2 Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2016 Share Posted August 6, 2016 20 minutes ago, porcupine said: If you want to try something different with chicken cutlets, look to Marcella Hazan's recipe here. It's straightforward and delicious. If you don't want to fuss with filleting the breasts yourself, a butcher could do it for you. The only trick to this recipe is that the meat must be uniformly thin; if it isn't, one part will be overcooked and another will be undercooked. For whatever it's worth, Balducci's in McLean's "boneless, skinless chicken breasts" are cutlets, and they seem to be uniformly thin - I could find out the exact brand if anyone is interested, but each piece is only a portion of a breast - so it appears the cutting is done for you. 1 Link to comment Share on other sites More sharing options...
DaveO Posted August 6, 2016 Author Share Posted August 6, 2016 2 hours ago, porcupine said: If you want to try something different with chicken cutlets, look to Marcella Hazan's recipe here. It's straightforward and delicious. If you don't want to fuss with filleting the breasts yourself, a butcher could do it for you. The only trick to this recipe is that the meat must be uniformly thin; if it isn't, one part will be overcooked and another will be undercooked. Ha. That is picatta w/o dredging w/ flour or bread crumbs. I'm either ignorant or fairly well schooled and those classic Italian dishes are the only ones where I'm very well practiced if not schooled. Tx for the reference. I never purchased that book, but have scanned recipes from it. Recently on chicken I've been going w/store bought breasts (tres inexpensive) and they come thick. I've been cooking as is w/o further filleting. Actually I've been surprised that w/ample breadcrumb coating and that thickness I hit some chicken cutlets wherein they retained ample internal moisture and the entire cutlet was scrumptious. Now I'm actually trying to get precise to hit that far more often. I actually have a ruler to measure thickness. (Never ever ever did that). Then I'm timing and recording all this. I've never done any of that. I'll always treat veal special and turkey can be store purchased far thinner than chicken. 1 Link to comment Share on other sites More sharing options...
Bart Posted August 6, 2016 Share Posted August 6, 2016 19 minutes ago, DaveO said: Recently on chicken I've been going w/store bought breasts (tres inexpensive) and they come thick. I've been cooking as is w/o further filleting. I haven't read the above links so maybe this has been mentioned, but when I make breaded chicken fillets at home, I just use regular breasts and cut them into smaller chunks and then pound them thin with a mallet. Put a layer of wax paper above the below the chicken and then pound them as thin as you desire. Then dip in egg and then in a parmesan/italian bread crumb mixture. Saute in olive oil and garlic slices (remove and replace when they turn brown). So easy and so good. 2 Link to comment Share on other sites More sharing options...
Mark Slater Posted August 6, 2016 Share Posted August 6, 2016 Whole Foods has excellent Parmesan chicken cutlets for $7.49 a pound. They usually cost me around $4. One is enough. 1 Link to comment Share on other sites More sharing options...
DaveO Posted November 13, 2017 Author Share Posted November 13, 2017 Per Bon Appetit, cutlets are the dish of the year 2 Link to comment Share on other sites More sharing options...
dcs Posted November 13, 2017 Share Posted November 13, 2017 We always have a package of Giant Foods Nature's Promise individually wrapped boneless/skinless chicken breasts in our freezer. They are quick to defrost and easy to cook and use in countless ways for a quick and easy midweek meal. If you defrost thoroughly and cook properly they can be rather succulent. Pan fry one of these suckers up in olive oil after applying some Arizona Dreaming spice from Penzeys on both sides to your taste preference and place in your favorite roll/baguette/bread for pretty darn fulfilling sandwich. 2 Link to comment Share on other sites More sharing options...
DaveO Posted November 14, 2017 Author Share Posted November 14, 2017 23 hours ago, dcs said: We always have a package of Giant Foods Nature's Promise individually wrapped boneless/skinless chicken breasts in our freezer. They are quick to defrost and easy to cook and use in countless ways for a quick and easy midweek meal. If you defrost thoroughly and cook properly they can be rather succulent. Pan fry one of these suckers up in olive oil after applying some Arizona Dreaming spice from Penzeys on both sides to your taste preference and place in your favorite roll/baguette/bread for pretty darn fulfilling sandwich. My go to are thin chicken or turkey breasts. Mostly cook them as breaded cutlets with Italian flavored bread crumbs (not panko). Usually add a lot of additional Italian flavorings including fresh herbs when I have them added at the end. Very easy to do. I can't overemphasize how the cleanup committee has always favored this meal. Very tasty. Add some vegetables or a salad as a side. Prepare potatoes beforehand. Very easy very tasty very reliable. 1 Link to comment Share on other sites More sharing options...
thistle Posted November 15, 2017 Share Posted November 15, 2017 Since I got my Instant Pot, i’m cooking lots of boneless, skinless chicken thighs (chicken-veg soup or chicken adobo), but I have an old KA microwave that came w/ a browning pan? & I love to cook chicken breasts w/ Old Bay- great cut up on top of salad or to make chicken salad w/ lots of pickles. Link to comment Share on other sites More sharing options...
dcs Posted November 16, 2017 Share Posted November 16, 2017 Tavuk Göğsü - We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast, by Meghan Neal on atlasobscura.com. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted November 16, 2017 Share Posted November 16, 2017 On 11/13/2017 at 11:56 AM, DaveO said: Per Bon Appetit, cutlets are the dish of the year Oct 21, 2011 - "The Best Bust-Enhancing Chicken Cutlets" by Dawn Davis on cosmopolitan.com (Yes, that's what they're called. ) Link to comment Share on other sites More sharing options...
DaveO Posted November 16, 2017 Author Share Posted November 16, 2017 On 11/13/2017 at 1:35 PM, dcs said: We always have a package of Giant Foods Nature's Promise individually wrapped boneless/skinless chicken breasts in our freezer. They are quick to defrost and easy to cook and use in countless ways for a quick and easy midweek meal. If you defrost thoroughly and cook properly they can be rather succulent. Pan fry one of these suckers up in olive oil after applying some Arizona Dreaming spice from Penzeys on both sides to your taste preference and place in your favorite roll/baguette/bread for pretty darn fulfilling sandwich. When I have my mojo on, am thinking ahead and planning I'll purchase a lot of chicken breasts on sale. I'll fillet the majority of them, wrap and freeze. The minority will remain breast width for non cutlet dishes. Then I'm stocked for a very long time. Both the cutlets and breasts defrost quickly. It makes for a high volume of future low cost relatively fast and easy meals. Fortunately I have my mojo on about once a quarter. Link to comment Share on other sites More sharing options...
DaveO Posted May 2, 2018 Author Share Posted May 2, 2018 Knock me over with a feather. Two weeks ago in the digital version and today in the paper version Washington Post had a variation on chicken cutlets using mustard in lieu of flour and eggs. Link Never tried it, thought of it, or saw it in a recipe. Mayo or flavored mayo is another alternative. Hmm. Plenty of frozen cutlets in the freezer. I'll get to this shortly. Link to comment Share on other sites More sharing options...
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