Thinly sliced chicken breast cutlets

[patrickamory]

I realize that to most people thinly sliced chicken breasts are "Chicken," but I mainly cook whole birds or bone-in thighs.

I bought these by mistake, and I have absolutely no idea what to do with them that won't dry them out. Any recommendations?

They are decent quality - Murray's.

I know I'll be serving them with a side-dish of chickpea and preserved lemon tagine.

[bmdaniel]

I would cook sous vide then sear one side in a very hot pan and serve as a paillard. Maybe a Harissa based sauce.

[Mikels]

I would consider a multi-layer roulade with the thinly cut chicken separating the layers. By having stuffings of different colors and complementary flavors, it should make for an interesting dish and form the basis for a great presentation.

[Shalmanese]

Simple stir fry.

[Emily_R]

It doesn't go perfectly with your side dish, but I do love Chicken Kiev...

[heidih]

Bit confused - how thinly are they sliced and what is the overall size?

[rotuts]

Its already been said:

stir fry. very hot. 30 seconds.

[sculptor]

Back in the day I did a lot of traditional Chinese stir fry but I always diced chicken and sliced beef so I suspect sliced cutlets are not ideal. I believe Chicken Florentine uses sliced chicken...

[rarerollingobject]

Pretty often, I pound thinly sliced chicken breast even thinner, spread it with something, roll up with a toothpick and lightly flour and saute. Like this.

I most often use umeboshi sour plums and shiso leaves, but I imagine it'd be nice with, say, harissa and spinach.

A very quick saute of the rolls means that the chicken stays tender and moist.

[DanM]

How about a chicken bastilla?

A simpler option is to pound them thin and make chicken schnitzel. You can have fun with this and use crushed bissli as a crust.

Edited April 9, 2012 by DanM (log)

[Panaderia Canadiense]

My inclination would be to cut them into strips, roll them in tempura batter, and flash fry them.

[Shelby]

I don't know exactly how thin we're talking, but I pound the hell out of my chicken breasts to make them thin for chicken Parmesan.

[patrickamory]

Thanks guys! I'm going to take rro's advice. Already pounded the cutlets.

Filling will be red miso paste, chopped apple eggplants and possibly some thai basil (might use it to season the outside instead).

[Toasted]

Ok, slice in to thin strips, cook in butter till it carmalizes a little, add some lemon and some lemon zest, a bit of sugar and salt.

Taste, more seasoning if needed, chicken broth as needed to keep it moist. Try not to overlook.

[CaliPoutine]

chicken milanese. Yummy. With a nice arugula salad on top.

[Snadra]

When I get these i like to panfry or grill them and eat them in a sandwich - either as a variation of a club sandwich or with a pseudo-Caesar salad. I have also marinated in soy and ginger wine and eaten them over rice with a vaguely Asian-flavoured coleslaw. They need to be cooked quickly over high heat for best results in my experience. They don't dry out if you're careful not to over cook.

Chicken Milanese with rocket salad sounds delightful too!

[SylviaLovegren]

Milk, breadcrumbs, butter/olive oil very hot, quick fry, squeeze lemon, eat. Works with turkey or pork cutlets, too. That's my kind of fast food.

[OliverB]

Asian marinade > skewer > bbq is probably what I'd have done. Or stir fry.

[patrickamory]

Thanks guys! I'm going to take rro's advice. Already pounded the cutlets.

Filling will be red miso paste, chopped apple eggplants and possibly some thai basil (might use it to season the outside instead).

This is pretty much exactly what I did, and below is how it turned out.