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chicken breast cutlets

Recipes using chicken breast cutlets

a.k.a.

scalloppine; paillard

what is it?

Thin sliced, boneless, skinless chicken breasts, chicken cutlets are quick cooking, perfect for the grill or the sauté pan and are often breaded and pan fried as in scalloppine. Chicken cutlets may also be pounded to thinness and are often referred to as paillards.

don't have it?

Tureky, veal, or pork cutlets can all substitute for chicken cutlets in most recipes with just a slight change of flavor.

how to choose:

Most markets carry packages of thinly sliced chicken breast. Although they're convenient, these pre-sliced cutlets are often very poorly trimmed, and sometimes they appear to come from oversized, tough breasts. You can get better, more consistent results by buying boneless, skinless breasts and slicing them thinly yourself.

how to store:

Keep cutlets refrigerated or freeze for longer storage.

Comments (1)

bessieheath writes: There must be hundreds of FC recipes that use chicken cutlets, but this helpful articles links just 6. When are we going to have a more useful search of the recipe library? Posted: 1:04 pm on February 23rd

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