never had that kind. Does it taste like feta?
As already mentioned, I use two pieces of plastic wrap (actually, one LONG piece folded in half). I make "glancing blows" as well. I'll have to take a pic of my meat tenderizer and post it. It's huge, and one solid piece of 1/2" thick 18/10 stainless steel. Ye Olde Traditional Blunt Instrument.Ok three questions here.,
1) this is a dumb question but no matter how hard i try i ant seem to pound the chicken breast to a 1/4 inch thick with just a meat hammer. Any tips for smashing meat would be nice?
Standard breading procedure is flour, egg wash, then a final breading ingredient. That can be flour, cornmeal, masa harina, panko bread crumbs, crushed rice crispies, crushed cornflakes, etc. Most restaurants use panko bread crumbs.2) Simple and very tasty breaded chicken thighs? what is best to use? is shake n bake good or is there any one with some good homemade seasonings for breading chicken and baking it to make it very crsipy?
Do you know how to make a basic mushroom duxelles? It's a really good stuffing ingredient. Stuff the chicken, brown it in a pan, place the breasts in a baking dish, jack the heat up to high, add some onions and mushrooms, saute just until they start to color and get limp, remove and cover the chicken with the onion/mushroom mix, reduce the heat, deglaze with chicken stock and/or white wine, and add some cream of chicken soup. Cover the chicken with the sauce, cover the pan with foil, and bake at 350 degrees F for an hour. MMMMMMMMMMMM! My wife has been hinting that she wants this soon.3) simple stuffed chicken breast and or thighs and flank steak?
Standard breading procedure is flour, egg wash, then a final breading ingredient. That can be flour, cornmeal, masa harina, panko bread crumbs, crushed rice crispies, crushed cornflakes, etc. Most restaurants use panko bread crumbs.
LT, you can add any seasonings you like to the flour or breading layers Allen described. Fresh or dried herbs (thyme and sage are a favorite combo of mine), Parmesan cheese, ground nuts, red pepper flakes, garlic powder, onions powder, paprika, taco seasoning, Cajun seasoning, Italian seasoning, Greek seasoning, etc., etc. 1 to 2 teaspoons of seasoning per cup of flour should work. HTH.
I can see why LT would not want to stuff chicken with Ekte Gjetost cheese now that I know what it is.
Thanks for asking GB,oneoffour I am curious, why do you slice the bag open? Why not just put the chicken in the bag without sealing it?
so how do you prevent all the juices and water from splashing out the cut seems?For chicken marsalla I don't use a tenderizing hammer. A basic french rolling pin straight round no handles it is like a 2' diameter wooden dowel or a mini baseball bat. Slice open a heavy grade 1 gallon freezer bag along the seams. then put the boneless chicken breast on half fold the other half over and start swating. The rounded pin helps spread the meat out not just crush. The heavy weight of the plastic survives all the pounding and you can move pieces in the plastic easily as they don't stick to it. Found that the end can equal the face of a mallet if you have to work a firmer spot. It is easy to spin a piece in the plastic to hit from all directions. I pound on a cutting board close to the edge of the counter to avoid having my fingers between the pin and counter top.
That makes perfect sense!Thanks for asking GB,
As it thins out it sticks to the plastic as I learned the first time I did it. On that first time I tried to pull the chicken out of the bag it was so thin it pulled apart. Now I slice the freezer bag open along the seams so I can separate the plastic from the chicken as one would the back of contact paper. Handling by the plastic the chicken can be gently placed either in flour or onto a piece of wax paper for easy further handling.
so how do you prevent all the juices and water from splashing out the cut seems?
so how do you prevent all the juices and water from splashing out the cut seems?