Posted by: CANCEL-CAT-FACTS
Posting time: 3.4 years ago on
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Archived on: 10/26/2017 10:00:00 AM
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[–] elcob32 ago
Fried? Baked?
I've honestly never heard of this and am truely confused by the concept. I can see what you're saying, but should I do it any time I cook chicken breasts, or just for certain recipies?
[–] Fenrirwulf 0 points 2 points 2 points (+2|-0) ago (edited ago)
Fried, baked, any way you cook them. If you flatten them to a uniform thickness all parts of the breast will be done at the same time. As opposed to the thin pointy end being nearly burnt while the thick part is still not quite done.
As to a good recipe to use them in, try chicken parmigiana. Flatten the chicken as shown, dip in a eggwash, then covering on all sides with some type of breading. (I use the cheap grated parmesan cheese and Italian seasoning to lower the carbs. Traditionally it is beadcrumbs and Italian seasoning.) Bake in at 350f until golden brown.. Top with sliced mozzarella or provolone cheese as soon as they come out of the oven. Place on a bed of cooked spaghetti noodles, and top with warmed marinara.
Oh, and I don't use plastic wrap, can't stand the stuff, always sticking to everything I don't want it to while not sticking where I want it. I just use a gallon size zipper bag, unzipped of course. Makes sure the salmonella juice doesn't get splashed all over everything.
[–] elcob32 0 points 1 point 1 point (+1|-0) ago
That was an excelent answer. I wish I could give you more than one upgoat.