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These are too thick to pound thin. I’ve tried. I can cut them crosswise to make cutlets fir chicken parm. I could do that, if I felt like going to that much trouble. And if I had Parmesan cheese.
It's not really much trouble. When I take them out of the freezer I wait until they are about half defrosted then I cut them in half horizontally, pounding them thin after that only takes a few minutes. You can do it with fully defrosted breasts too, it's just a little harder
It's not really much trouble. When I take them out of the freezer I wait until they are about half defrosted then I cut them in half horizontally, pounding them thin after that only takes a few minutes. You can do it with fully defrosted breasts too, it's just a little harder
There is also no great rush to use them up, unless you need the room in the freezer. I always like to keep some chicken parts in the freezer, so it is there, when I want it.
I like to poach a big chicken breast in broth or water with a couple bay leaves and some Bell's seasoning. They come out tender without a crust but good flavor from the seasonings. Nice for chicken salad or even just sliced horizontally for sandwiches or to go with a salad.
Pretty much the only reason I buy boneless breasts is for cutlets. Cut the monster size breasts in half horizontally, then pound between two pieces of plastic wrap. Freeze. Quick dinner because they thaw and cook so quickly.
I do breaded chicken cutlets quite frequently, usually with panko crumbs that I've doctored up with seasonings. Chicken marsala, picatta, etc.
Otherwise, I'm all about whole chicken or chicken thighs.
Pretty much the only reason I buy boneless breasts is for cutlets. Cut the monster size breasts in half horizontally, then pound between two pieces of plastic wrap. Freeze. Quick dinner because they thaw and cook so quickly.
I do breaded chicken cutlets quite frequently, usually with panko crumbs that I've doctored up with seasonings. Chicken marsala, picatta, etc.
Otherwise, I'm all about whole chicken or chicken thighs.
In my email notification of your post you asked about chicken fried chicken but I think you maybe edited that out. Anyway, it's like chicken fried steak, but it's made with chicken- pounded, breaded fried chicken breasts with country gravy. Most of the time when I cook chicken breasts it's with cutlets, my French grandmother had me preparing paillard when I was 6 or 7
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