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Tuesday, January 19, 2010

Making Chicken Cutlets or Strips

Begin with a boneless, skinless chicken breast. If possible, to ensure even slices, freeze the breast until it is firm and icy (about 2 to 4 hours). Using a very sharp knife, slide the meat parallel to where the breastbone was, angling to make the longest slices possible and about 1/2 inch wide. For a uniform thickness, pound the strips gently between two sheets of waxed paper.

Chickens are among our most reasonably priced meats today so it's hard to imagine that in our great-great grandmother's day, Sunday chicken was a luxurious treat since chicken was so expensive in those days. We feature chicken on this month's menu as Kung Po Chicken, Adobo Chicken with Black Bean Salsa, Fiesta Chicken, Mojo Chicken, Crispy Onion Chicken and Moroccan Chicken Pitas so there are a number of different dishes to serve throughout the month.

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