It is also thought early New York restaurants trying to please the many Russian immigrants gave it the moniker "kiev" which, in turn, was taken back to Europe and adopted there. Whoever invented it deserves a medal of honor. Breaded chicken and pork cutlets are common main course offerings in Polish homes. Remove fat and any cartilage from chicken breasts. Season both sides with salt and pepper. Place 1 piece butter in center of each breast and roll as for an egg roll or burrito.
Then tender chicken cutlets can be either pan fried and served with a sauce or grilled. For this recipe, we are sharing a lively sherry caper sauce brightened with oranges. For more ideas of how to serve chicken paillard, check my Chicken Marsala recipe along with proper techniques and photos to illustrate of how to cut and pound chicken into cutlets. I love eating complicated French recipes in a restaurant but when I cook I want them to be easy and straightforward while tasting sublime. Tall order?
Uncooked boneless skinless chicken breast. Uncooked onion s. No-salt-added chicken stock. Sun-dried tomatoes without oil.
Sometimes stretching an ingredient — making it feed four instead of two — can be detrimental to a dish, but on rare occasions it can actually make it better. Case in point: Pan-fried chicken breasts. The breast is not my favorite part of the bird — that would be the thighs — but when I find the cut on sale, I pick them up because they are versatile, filling and easily adaptable to different seasoning blends and cooking methods. To make the pieces more palatable and provide a better ratio of meat to seasonings or sauce, especially when simply pan-frying them, I like to turn them into cutlets.