The food lab better home cooking through science ( PDFDrive ) 450
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KNIFESKILLS:
HowtoPrepareChicken
Cutlets
Themostdifficultstepinpreparingchickencutletsisthe
cutting:itrequiresasharpknifeandalittlepractice.
Ifyou’restillalittlegreeninthekitchen,you’llprobably
make a few holes in your chicken breasts before you get
thehangofit—noworries,they’lltastejustasgood.Once
you’vegotthebreastsplit,poundingisfunandeasy.The
key is not to pound too hard. Hard pounding can make
holes in your meat and it gives you less control over the
finalthickness.Easydoesit,OK?
A dedicated meat pounder is a good investment if you
make tons of chicken cutlets or, say, chicken-fried steak.
But if you’re only an occasional cutlet eater, the bottom
ofaheavyskilletwilldojustfine.
Start by placing a boneless, skinless chicken breast,
with the tenderloin removed, on your cutting board,
parallel and close to the edge of the counter. Hold the
chickenwiththepalmofonehandand,withtheother,use
a sharp knife to make a horizontal slice all the way
through the chicken. Do not saw back and forth—if you
need to take second stroke to get all the way through,
openupthecutchicken,resettheknife,closethechicken
aroundit,holditinplace,andtakeanotherstroke.
Once you’ve split the chicken, working with one piece
atatime,placethechickenbetweentwosheetsofplastic
wraporinsideagallon-sizedzipper-lockplasticbagwith
its sides cut open. Gently pound the chicken with a meat
pounderoraskilletuntilit’saneven¼inchthick.Repeat
withtheremainingcutlet(s).
SAUCESFORPAN-ROASTED
CHICKENPARTSORCHICKEN
CUTLETS
