I had someone point out that they didn't realize that the cookbook was available as an E-book too. I have added the info about e-book in the left column (each page of the blog) that tells all the locations where you can purchase the cookbook. All you have to do is click on my website link. On the home page, click on "Tate Publishing Bookstore" under "Buy the Book." Go to the bottom of the page and you will find information on downloading the e-book. It is only $9.99 for the e-book.
Yesterday I talked about cutlets. If you ask your butcher/meat counter person for cutlets, they will make them for you. However, it's not that hard to make your own. You can buy boneless skinless chicken breasts or thighs, boneless pork chops or turkey tenders to make them. The chicken and turkey will need to be sliced into thinner pieces. Usually they only need to be sliced in half side to side.
I've found that the best way to pound out any meat is to use a large zip-lock baggie. Doing this will keep meat pieces from flying around the kitchen as you take out your aggression on the piece of meat. I know many people will use wax paper to cover the meat but it tears easily.
If you don't have a meat pallet, it would be a good investment for your kitchen. They usually come with one side smooth and the other side raised. You want to use the smooth side for cutlets. The raised side is to help tenderize a piece of meat. If you don't have a meat pallet, you can use a heavy flat sided object to pound the meat. Even the side of a can will work. Just be careful using an object not intended for the task.
To pound out the meat, place your selected portion into a large zip-lock bag and seal it with most of the air squeezed out of it. Place the bag on a cutting board and pound the meat starting at one end and working your way across the meat. Your goal is to pound it to about 1/4 inch thickness. Once you have your thickness, remove from the bag and set aside. Repeat the process as many times as needed.
Remember you can lay the cutlets out on a sheet pan and freeze. Then later peal them off the sheet pan and put in a large freezer bag. That way you can always pull out the amount you need for a meal. Sometimes it makes sense to do a task once instead of repeatedly. I know I've mentioned this before, but I find repetition is a good thing. We don't all listen well the first time.
Remember it takes a little practice to get good at it. Have fun and think of all the frustration you can get rid of pounding out your cutlets.
A couple of recipes coming Friday and Saturday this week using cutlets.