I have some boneless, skinless chicken breast. I'm going to make it crumbed. Do I cut them in into halves or leave them as a whole?
And with each breast, there is a small bit only partly attaced, like an extra flap of chicken (which I think is a tenerloin). What should I do with this part...
I have some boneless, skinless chicken breast. I'm going to make it crumbed. Do I cut them in into halves or leave them as a whole?
And with each breast, there is a small bit only partly attaced, like an extra flap of chicken (which I think is a tenerloin). What should I do with this part...
My recipe for chicken parmigiana calls for the chicken to be breaded with seasoned bread crumbs then pan fried in a small amount of oil (3 tbsp).
My problem is that the oil is completely absorbed into the chicken before I even get to flip it over. I never accomplish that nice crusty texture...