Fried Chicken Recipe

Me | 7/30/2005 | Randy Larsen

[Randy Larsen]

Looking for good fried chicken recipes.

[Brad’s Gramma]

Click here! :)

[Brad’s Gramma]

Cool. File that little ditty away somewhere...

[Randy Larsen]

Bump for the night crew

[RandallFlagg]

...done. Thanks.

[onyx]

SAVED!

[Brad’s Gramma]

Now, don't be like me and FORGET where you saved it!

[RandallFlagg]

As long as the Wife doesn't decide to, "Clean up," it should be safe.

[Brad’s Gramma]

Wives are 'sposed to CLEAN? Oh no. I'm in heapbigtrouble. HEAPbigtrouble.

[RandallFlagg]

ROFL! I TRY to stop her! I go to work one morning and when I get back home 12 hours later, I can't find a thing!

[RandallFlagg]

People are gonna think someone forgot to close their tags again.

[carlo3b]

I am a big turkey cheerleader, ground or fresh, and aside from loving Thanksgiving for a great reason to bake a turkey, I use turkey whenever I need a substitute for veal.. I am willing to wager that I can use a slice of turkey breast in place of veal with the most delicate of veal recipe, and nobody could honestly tell the difference..

A fine, fresh veal cutlet is hard to find, and damned expensive, so here is my contribution to your budget and your palate.. Substitute Fresh turkey breast, sliced 3/8" against the grain, and pounded to 1/4", and poof... bon appétit... buon appetito.... :)

Veau LePavillon
Grill the veal while the noodles boil so both are ready at the same time.For sauce

• 1 1/4 cups low-fat chicken stock or low-sodium fat-free chicken broth
• 1/3 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

For veal

• 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, thinly sliced

Accompaniment: buttered noodles with chives

Sauce:
1) Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
2) Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Prepare veal:
3) Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

4) While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

5) Stir parsley into warm sauce and pour over veal.

Cooks' note:
• If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.
 

[mombonn]

It requires a pressure cooker.

Pressure cooker question. I had one many years ago, it has long since disappeared.

I bought one yesterday, it called for using a trivet. I don't recall using a trivet years ago, and did not find one included in the one I just bought.

What's up with using a trivet?

Thanks.

I'm seriously considering returning it and looking for a different pressure cooker.

[onyx]

I knew I should have kept the pressure cooker!

[Brad’s Gramma]

What????

[Pro-Bush]

Bump/self ping for later

[RandallFlagg]

I dunno. I wasn't listening...

;-)

[Brad’s Gramma]

Sheesh. Typical man.

:)

[js1138]

Try Popeyes. Save your kitchen for better things.

For Popeyes biscuits, use Bisquick, but use sour cream and club soda for the liquid ingredients. Do a google search on Popeyes biscuits for specifics.

[MinuteGal]

Yep, I threw mine out decades ago, a real bummer.

Of course, in those days, no one trusted pressure cookers not to blow up, LOL.

I have a recipe for Chicken A La Gore-ange in the Freeper cookbook......made with good ole fresh Florida orange juice. Yummy.

Contact our own Chef Carlo for a copy of the book. He autographs it personally, too!

Leni

[TAquinas]

Hey Carlo, I must correct you here. :)

I think the correct name is scaloppini.