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Thread Starter 

Hi everyone,

So last night I made chicken cutlets for chicken picatta -- I coated them in a light dusting of flour and pan fried them, about 2 minutes per side for cutlets pounded about 1/4" thick.

I was happy with the cutlets and the chicken picatta: the cutlets were nicely browned and very moist and all that, but around the border edge of the cutlets is a thin, chewy edge -- a rind, for lack of a better word.

This is the first time I've made cutlets (I make chicken fried steak a lot, but I batter that) so I don't know if I'm supposed to expect a that, but I'm pretty sure I'm not.

Any thoughts?