Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘chicken cutlets’
Posted: March 19th, 2013
It's a bad time of year for tomatoes, but grape ones are still pretty good. They'll give you a hint of that summer sweetness and break you out of the bland winter food rut. Photo and recipe from www.realsimple.com

It’s a bad time of year for tomatoes, but grape ones are still pretty good. They’ll give you a hint of that summer sweetness and break you out of the bland winter food rut. Photo and recipe from www.realsimple.com

For years, out of pure squeamishness, I bought chicken breast meat and dumped it from the package into the pan to cook. I had no desire to touch it, cut it, pound it or even trim it if that meant touching the meat with my bare hands.
Well, as you might imagine, this treatment of chicken breast meat created a few problems. It frequently came out overdone, or raw in the middle. Or raw in the middle first and overdone five minutes later.
I’m finally almost past this aversion. I’ve figured out that if you’re going to cook, you’re eventually going to have to touch raw chicken.
So I finally learned to pound it, trim it, cube it and slice it, all while running the hot water tank dry trying to keep my hands clean.
I’m still not a huge fan of BSCB, especially the way it’s sold, sometimes 3 inches thick on one side, and 6 to 8 ounces total — utterly impossible to cook as is.
Well, last week I finally got smart. It only took me 20 years to figure out that I can slice a chicken breast horizontally into a “cutlet” and my chicken troubles are over. It cooks more evenly, more quickly, and brings a single portion of meat into a manageable 3- to 4-ounce serving.
Yes, you can buy chicken cutlets at the store, which would require a lot less exposure to raw chicken, and now I know why.
Soon I’ll be using them to make Chicken Cutlets With Tomato Sauté.

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