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These are chicken leg quarters that have been boned out to form skin-on cutlets. They were pan fried in a mixture of butter and olive oil, garlic powder, salt & pepper. When just about done, a big dash of cream sherry was added and reduced, followed by a bit more butter to form a pan sauce for plating. Served with potatoes au gratin and a hot house tomato salad.
HC
These are chicken leg quarters (49 cents a pound) that have been boned out to form skin-on cutlets. They were pan fried in a mixture of butter and olive oil, garlic powder, salt & pepper. When just about done, a big dash of cream sherry was added and reduced, followed by a bit more butter to form a pan sauce for plating. Served with potatoes au gratin and a hot house tomato salad.
HC
These are chicken leg quarters (49 cents a pound) that have been boned out to form skin-on cutlets. They were pan fried in a mixture of butter and olive oil, garlic powder, salt & pepper. When just about done, a big dash of cream sherry was added and reduced, followed by a bit more butter to form a pan sauce for plating. Served with potatoes au gratin, topped with grated hard cheese and tajin, and a hot house tomato salad.
HC
