For starters, almost any grocery store has “thinly sliced chicken breasts”. However, I do not have the time to pound them out and frankly I can get them almost as thin with minimal effort. Thin Cutlets: As I mentioned chicken piccata is made with thin chicken cutlets that usually have been pounded out.Plus so very many of my low-carb/keto clients were asking for a keto/low carb version of their favorite chicken. I have ways to avoid this that will allow us to still caramelize the chicken gloriously and give the sauce thickness. Dredging in Flour: Traditionally, the pounded chicken cutlets are also dredged (dipped) in flour to add thickness to the sauce and to give the chicken a browner finish. I have zero desire to spend my precious time (don’t worry we got some fantastic short cuts)! Classic chicken cutlets are pounded out thinly by a mallet.
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