suggestions for bone-in veal breast?
9 years ago
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9 years agoRelated Discussions
Any hints or ideas for veal porterhouse?
Comments (10)What a deal. Around here that cut would probably set you back closer to $18.00 to $20.00 a pound. A local butcher often has rack of veal or veal loin chops and occasionally veal tenderloin. Treat your veal porterhouse the same way you would treat any porterhouse steak. Personally I'd grill it. Rubbed with garlic, lots of black pepper. Rosemary and sage are also very nice with veal. Don't over cook it though. Will be best if rare or no more than medium rare. Rack of Veal I don't like to marinate great beef/veal, but occasionally I will buy a nice big thick porterhouse in the two pound range, and season it with mixed peppercorns, rosemary, garlic and drizzled with olive oil. I do this earlier in the day and then bring it to room temperature before grilling. You could do the same with your Veal Porterhouse. Ann...See MoreSuggestions for Bone In Chicken Breasts (Quick & Easy, Please)
Comments (7)Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina...See MoreHow to grill bone-in, skin-on chicken breasts?
Comments (30)Countrygal I've never done chicken marinated in buttermilk, but I have done boneless turkey thighs marinated in yogurt. Yogurt will definately work for chicken too. That's a tried and true Middle Eastern technique for grilling. You can add whatever you like to the marinade. I tend to use either a turkish seasoning mix I have or ras el harnout, which is a Moroccan spice mix, but you could use any old seasoning. It's a good way to go for moist flavorful meat, but you still have to watch the meat carefully and not overcook. Below is a link to a typical recipe in the Middle Eastern style. Here is a link that might be useful: Turkish Marinated Chicken Kebabs...See MoreLOOKING for: turkey breast cutlets
Comments (4)Both of these recipes work well with chicken or turkey cutlets. Just make sure they are pounded thin (cutlets usually are already thin ) and if very large you may have to cut in half. Chicken Francese ( Lots of words but really, really easy) 1/2 Lb Boneless Skinless Chicken Breast Halves 2 Tsp Grated Parmesan Cheese 4 Tbl finely Chopped Flat Leaf Parsley 1 egg beaten well Flour for dredging 1/4 Cup olive oil 1/4 Cup dry white wine 1 Cup chicken stock 6 Thin Round Slices Of Lemon Seeds Removed 2 Tbl butter Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them,sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Chicken Piccata - Woodie 4 Chicken breast halves , boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve....See More
9 years ago- 9 years ago
Thanks for the suggestions so far. Chase - it's flat, so it got forgotten even though in the top drawer right under the ice cream. See it? $14 by the way. I'm assuming it's all bone.
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