My favourite sound in the whole world is when the thick chicken pieces covered in breadcrumbs, parmesan cheese, celery salt, dried thyme and cayenne pepper (for extra spice) is placed into a pan covered in oil and all you can hear is that sizzling noise...yummm.Today I was in the kitchen the whole day cooking Lunch and Dessert (next blog) and oh man those Chicken Cutlets where to die for! I'm not a big fan of chicken but I couldn't stop eating them, neither could my friends Luke, Gus and Bella who stopped in for some lunch.
Now, the first step in preparing the chicken to be marinated is to constantly bash the chicken until it's flat. Nigella suggested that you place glad-wrap/ cling-film (whatever you want to call it) on the bottom and top of the chicken and then bash away, it took me about
3-4 go's to lay the glad wrap down without it sticking to itself and once it looked perfect and neat i began bashing which then resulted in the glad-wrap breaking up into pieces. So I removed the glad-wrap and continued on my merry way.
After letting the chicken marinate for at least 3 hours while I made dessert, I turned on the frying pan and made heaven on a plate, the crunchy outside, the cooked to perfection inside, the spicy but not cry worthy after taste and the cheesy aroma made you just want to eat more and more, OMG it was so good!Tip:
When flipping chicken DON'T USE TONGS! Use a spatular or the bread crumbs will fall of and you will just have chicken with no fun and exciting outside!
I was ment to save some for dad...opps... meh there's nothing I can do now :S
11/04/11
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