Chicken Parmesan
Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone) bread crumbs with grated Parmesan cheese. […]
Blackened Chicken Cutlets
Blackening refers to coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot cast-iron skillet until the fat and spices smoke and char but don’t completely burn. It’s usually a smoky business, but it can be well controlled with a few tweaks. Pounding the cutlets very thin (⅓ inch thick) […]