Thu, Apr-27-06, 20:33
|
|
Registered Member
Posts: 4,909
|
|
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
|
|
Quote:
These are primarily chicken, pork, fish or veal cutlets dredged in flour, then cooked in some kind of low carb sauce with a nice vegetable topping or accompaniment.
|
A light dredging is traditionally used mostly to dry the meat surfaces before it hits the fat (if damp, it doesn't brown well, and browning is an important component of the flavor of cutlets). This is different than battering or coating. Of course, you will get a little thickening for sauces out of the flour, but not all recipes need any thickening. I'm quite happy stiring a knob of butter into any sauces at the last minute, off the heat, gives a nice gloss and just a hint of thickness.
For the sauteeing part, I pat the meats dry and then ensure the pan and the fat are hot enough to do the browning job, for these kinds of cutlet dishes.
|