Make the dressing: Whisk all the ingredients in a small bowl and whisk until smooth. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Mix the bread cubes with the oil, garlic, zest, salt, and pepper stir in parmesan, if using (I promise they’re good either way) and spread on a large rimmed baking sheet. Make the croutons: Heat oven to 400 degrees. Squeeze a little lemon juice over once you do. Set aside to rest for 5 to 10 minutes before slicing thin. It rarely takes more than 8 to 10 minutes. Grill on high heat until cooked through, flipping once. Rub lightly with olive oil and season generously with salt and pepper. Nestle in chicken breasts and put mixture in the fridge for as long as you have.Ĭook the chicken: When you’re ready to cook the chicken, drain it and pat it dry on paper towels. Prepare the chicken: At any point up to 2 days in advance, but even 15 to 20 minutes will have a positive effect, combine the water, salt, and sugar, if using in the bottom of a smallish dish. But it was a start, and a very promising one at that. However, I’m not going to lie–moisture is not flavor, and these still did not have the flavor profile of darker meat. I never knew that chicken could be so juicy. We soaked two chicken cutlets in a half-batch of brine for 30 minutes, and seasoned them before frying them in a pan, only one of the dryest of all dry preparations and seriously? Have you waited long enough for me to tell you this? Brining is a whole new world. I tried a chopped hardboiled egg last week but, eh, it just didn’t work for me, which brings us back around to that brined cutlet. With my recently piqued interest in well-rounded meals, I’ve been looking for a protein to add to it. I make the dressing and croutons, I select only the best-looking leaves of Romaine heart, I freshly grate the best Parmesan we have on hand, all the while Alex baffles that a salad his deli can put together in one minute takes me so long. As if there were not two things I detest more.Ĭaesar salads are a perfect example of one of those items that always disappoint me when I order them somewhere, so I decided to take them into my own hands a few years ago, my very serious hands. And what it resulted in were the juiciest pork chops I have ever eaten I could scarcely believe my mouth, and soon enough, there I was, offering to try the same with chicken cutlets. But if we flash forward to last week’s pork chops, you’ll notice a little step that got squeezed quietly in there: the b-word. Does he really have to put up with this every single day? Didn’t he, like, live on chicken cutlets when he was single? Can’t she cut them a little slack? And you’d be right: I really am impossible. I know what you’re thinking right now: Poor Alex. Why should I have to work so hard to make something taste good? Obviously, it is not inherently tasty, or it wouldn’t require all of these extra steps and seasonings. “You must try brining,” they whispered into my inbox, “brining is much better,” they said in the comments, “brining will change you life,” one went as far as to say, at which point I stopped listening entirely. “They have the texture and excitement of pressed sawdust,” I believe were my exact words, and even though I knew I was in a distinct minority on this, I knew I couldn’t rest soundly until I got it off my chest.īut The People wouldn’t let it go. Furthermore, I did not understand the American obsession with them (in sandwiches! on pizza! in pasta! on salad! in 54-packs at Costco!). It has been almost a year since I told you that I don’t like boneless, skinless chicken cutlets, I never had and I never would.
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