"Last night I made some chicken roll-up: pounded breasts thin, rolled 'em up with some sundried tomato & basil spreadable cheese, coated in panko, and pan-fried (so tasty). I've done this before with awesome results and notice that some of the best restaurant dishes with pork/chicken tend to also use pounded chops/filets. Are there any science-y reasons why meat that has been pounded thin would be more delicious?"
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A chicken paillard is just a fancy French way of describing pounded chicken cutlets. As a technique for home cooks, it's one of the most useful; Once you know how to do it, a hot chicken dinner is only a few minutes away. When pounded to a quarter inch, chicken breast takes about four minutes total to cook in a hot skillet.