recipes for chicken breast
-great chicken parmesan begins and ends witha thin crispy chicken cutlet. it's really simple. first, make a thin cutlet so it brownsand cooks evenly. place the chicken breast between pieces of plastic wrap or in a resealableplastic bag and sprinkle with a little water so it doesn't stick and tear. now, pound itgently using a flat meat mallet until the chicken is on even thickness. next step thebreading. set up a 3 part breading station; flour, egg and bread crumbs. and for a reallycrispy crust, use japanese panko bread crumbs, the extra crispy texture is so worth it. tobran, use just one hand to drench the cutlet in the flour, shake to remove the excess thendip into the egg and finally the crumbs. use your dry hand to sprinkle and press the cutletinto the crumbs to coat completely. it's a
little tricky to stop yourself from usingboth hands but it's much easier than working with two sticky hands. let the cutlet standon a cooling rack for about 10 minutes before Cooking, Recipes. this helps the breading set up soit won't flake off during frying.
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