![]() ![]() Classic chicken cutlets are pounded out thinly by a mallet. Pounding out: Chicken piccata is made out of cutlets.There are a few steps in the classic version of chicken piccata that are NOT my jam: Regardless… chicken piccata was and is my jam □ Or because there is a super glorious and silky sauce clinging to every nook and cranny. Why do I love it so? It may be because of my insane addiction to everything tart and delicious. There are many variations of it…but capers and vermouth make this the classic hit that it is! Wait but what IS chicken piccata? Chicken piccata is thinly pounded chicken breasts that are pan seared and served with a glorious caper vermouth pan sauce. However, the one that always stood out to us me was the chicken piccata. The pasta, the gnocchi, the fried calamari and the always tender chicken dishes… they were always ALWAYS my favorite. And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously.When I started working in the restaurant industry, I was always drawn to the Italian kitchens. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc). ![]() Coat with beaten egg, slightly thinned (with water, milk, etc.).Dredge through (seasoned) flour and shake off the excess.I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |