I find dark meat cutlets to be tastier but much more of a pain to clean than white meat cutlets. They're also more expensive, so I buy them as a treat.
I maybe bought them once or twice when I lived in the states, but I debone them myself now. I rarely do it because it's a pain though. My dh showed me how to do it .
They are great when preg. You can season them and bake on a cookie sheet which takes almost no effort and they make great slow cooker meals. They are much more forgiving when it comes to drying out so you dont have to babysit them.
Does it require a lot of work to remove the cartilage?
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