Cook’s Illustrated: Chicken Parmesan
What did Cook’s Illustrated want? “A juicy cutlet that kept its crunch.” When did they want it? “Twenty years ago would have been nice but now works.” As with many popular dishes there are many bad ways to make chicken parmesan and...Cook’s Country: Spanish Chicken Cutlets with Yogurt Sauce
This was so good despite the fact that I temporarily lost my mind and mistakenly used chicken breast halves instead of cutlets. What’s the difference? Well, a lot of cooking time, for one. Basically, a cutlet is a breast half cut in half, horizontally, making...The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme
As I’ve mentioned before, chicken breasts need a lot of help. I would almost always rather have a leg, a thigh or even a wing over a breast any day because, of course, they’re fattier and that equals better. But if you insist on white meat I think you need...Chicken Fajitas
This has been a favorite of ours for a long time. The brilliant thing about the recipe is that it understands that chicken breasts are about as exciting as a Steven Raichlen marathon and one needs a pretty creative trick to overcome that. And the trick is this:...Recent Comments
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the…
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…