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-> Yom Tov / Holidays
-> Pesach
aliza c
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 Tue, Apr 09 2024, 10:23 am
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That don’t require processed ingredients. Thanks
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613mitzvahgirl
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Tue, Apr 09 2024, 11:51 am
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I’d say anything that has a sauce freeze beautifully.
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aliza c
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Tue, Apr 09 2024, 1:35 pm
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Any idea for chicken cutlets?
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Amarante
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Tue, Apr 09 2024, 1:38 pm
In my experience, dark meat freezes better than white meat chicken because the white meat doesn't do as well when it is frozen and then reheated.
If you want to freeze chicken cutlets, it is better to freeze them raw in the sauce or marinade and then just cook them when you defrost them. That way they will be juicy instead of dried out and the marinade/sauce will have permeated the chicken for better flavor as well.
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amother
Orchid
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Tue, Apr 09 2024, 1:44 pm
In a large sauté pan, heat oil and brown dark chicken cutlets on both sides (in batches, making sure not to overcrowd the pan, as you want good browing on the outside). Transfer chicken to a baking tin.
Using the same pan as the one used for the chicken, add more oil and brown the onions until dark. Add sugar, salt and pepper and cook a bit more. Pour over the dark chicken cutlets in the bake. Bake in oven until chicken is cooked through (or freeze at this point when it's par-baked and warm up straight in the pan).
Very flavorful and juicy.
5 lbs onions, sliced into rings
1/4 cup sugar
2 T salt
1 t black pepper
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aliza c
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Tue, Apr 09 2024, 1:56 pm
| amother Orchid wrote: | In a large sauté pan, heat oil and brown dark chicken cutlets on both sides (in batches, making sure not to overcrowd the pan, as you want good browing on the outside). Transfer chicken to a baking tin.
Using the same pan as the one used for the chicken, add more oil and brown the onions until dark. Add sugar, salt and pepper and cook a bit more. Pour over the dark chicken cutlets in the bake. Bake in oven until chicken is cooked through (or freeze at this point when it's par-baked and warm up straight in the pan).
Very flavorful and juicy.
5 lbs onions, sliced into rings
1/4 cup sugar
2 T salt
1 t black pepper |
Thank you!
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