Does anybody have a better way to slice Chicken Breasts for breast cutlets?
When you slice them in 1/2 longways, I cut the remaining cutlets in two and pound till thin so as to attain the same size for even cooking, etc. Is there a better way that you know?
Never finish on the stove. I bread them, (flour, egg, bread crumb mixture), then saute till golden brown and finish at 300 degrees for about 12 minutes depending on thickness (I like thin). Juicy every single time.
Lots of people argue about what to call the tomato sauces served with pasta. Some grew up calling call it “gravy”, others “sauce” – some Sugo and Ragu. Non-Italians are very confused when they hear the term gravy being used for tomato sauces as they are familiar with the term “gravy” as a brown...
Does anyone think Oregano belongs in Pasta Sauce? Any sauce with Oregano seems to me a Pizza Sauce. Oregano overwhelms the sauce. Of course, every jar sauce on the market has it. In the North Jersey area it's basil not oregano IMHO. "baa-zaa-naa-GOAL"
In other dishes that call for Oregano I...
You must use "Dry" scallops. If you buy most frozen scallops, they have been soaked in brine to add water weight. They water will come out when searing and they will never brown. I tell people this constantly and they say they have never heard of Dry Scallops. They will cost more.