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/ck/ - Food & Cooking

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5616327 No.5616327[DELETED]  [Reply] [Original]

Just /ck/ this right now

Rate?
>Floured mauled chicken cooked with basil and Italian seasonings, topped with lemon and celantro

Also, anyone know how I can improve on this?

>> No.5616335

I would eat it, but then again I'm not picky

>> No.5616336

>>5616327
>Also, anyone know how I can improve on this?
if it were me, i'd have pounded it out thinner for a higher crust-meat ratio

also get some sides going. also random cilantro with italian style seasoning seems a bit weird to me, but i suppose that's all preference

>> No.5616339
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5616339

>Floured mauled chicken cooked with basil and Italian seasonings, topped with lemon and celantro
>Floured mauled chicken
>mauled

>> No.5616349
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5616349

>>5616339
So i guess that was the wrong term
>>5616336
What kind of sides?

>> No.5616356

>>5616349
>What kind of sides
anything you want, really. i usually shoot for one starch and one protein (e.g. mashed potatoes and broccoli, rice and asparagus, bread and spinach/mushrooms)

>> No.5616372

>>5616356
Sounds good but I had limited ingredients, so I used my imagination to cook this.

>> No.5616373

When I do breaded (flour or actual bread crumbs) chicken I like to make a simple pan sauce. You can add whatever you like but my favorite is as follows

As your chicken rests, sweat shallot and garlic in the pan you cooked the chicken in, add a splash of dry white wine and quite a lot a lemon/lime juice (my favorite for this is key lime, but I have a tree) reduce by about 2/3 and mount the reduction with butter.

I'm addicted to acidity lately so it's become my favorite way to make chicken.

>> No.5616381

>>5616349
>So i guess that was the wrong term
No. Most people would say dredged or coated, but not you. You're too awesome for that.

>> No.5616382

>>5616373
Got any pictures of the final product? I seem to have all those ingredients in the kitchen right now

>> No.5616388
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5616388

>>5616381
By mauled I meant hammered.

>> No.5616401

>>5616382

No sorry. It just looks like breaded chicken with a butter sauce on top anyway. Except I butterfly or split the chicken breasts in half and don't bother breaking out my meat mallet unless the breasts are massive.

>> No.5616432

>>5616388
That's even better

>> No.5616453

>>5616388
How about beaten.

>> No.5616937

>>5616327
>Also, anyone know how I can improve on this?

By not eating it off a Styrofoam plate.

>> No.5616974

>>5616937
#REKT

>> No.5616978

>>5616937
Are Styrofoam plates really that shiny?

>> No.5616981

>>5616327

You can improve on it by not doing schnitzels., or you have to, use paprika you dumb fuck.

>> No.5616985

>>5616388

pounded is the usual term i think