What are chicken fillets?

chicken fillets are a cut of chicken, which usually take from the breast or femoral area of ​​the bird. They are boneless pieces of meat, which are usually flat, although usually not from a consistent thickness along the entire length of the meat. There are a number of uses for chicken fillets, mainly because it is an extremely versatile cut of poultry that can be served whole or carved into smaller pieces for use in other recipes. The mallabe nature of the fillets led to their use in food, such as chicken cordon bleu in which the fillet is stuffed, and rolled chicken in which the fillets are pounded. Finally, chicken fillets are only solid blocks of meat and can be shaped and formed to meet the requirements of almost any recipe. The heat moves quickly through meat, allowing it to cook internally before the surface has a chance to burn, which can be useful when TMASO is coated. This makes chicken fillets, especially those made of thigh meat, ideal for frying.

There are many methods that can be used to cook chicken fillets. One of the most widely used is frying, in which the whole piece is placed in a hot pan and cooks until it takes place until the brown cortex is developed on the outside of the inner tender. Simple traditional preparation takes pieces of brown -brown chicken in the pan and turns them into a pan sauce by tasting the bottom of wine, butter or stock.

It is also possible to cook chicken fillets in the oven, although it is necessary to ensure that they prevail and dry out. They can be steamed above boiling water to provide a very moist and neutral taste when used in other dishes. The fillets can also be poisoned in water, wine or soup material. Grilled chicken fillets are very common, especially when it is covered with a sweet grill sauce or marinated in soy sauce and ginger.

There are many recipes that require the fillet to be defeated further. Can be sliced ​​to cook quicklyOr she jumped into ground chicken because there are no bones. One of the common techniques used to secure and cooking is the butterfly meat. This includes cutting the fillet lengthwise from the side - but not up to the whole meat - and then folds it up to create a larger piece that has even more thickness all around. A similar result can be achieved by gentle pounding of the chicken fillet until it matches.