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Forum
-> Recipe Collection
-> Chicken/ Turkey
Have you ever cooked dark chicken cutlets in a Betty?
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| Yes, regularly |
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4% |
[ 2 ] |
| I’ve done it (even just once or twice) but not often, it worked well |
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2% |
[ 1 ] |
| I did it once (or twice), never again |
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0% |
[ 0 ] |
| I’ve thought about it, but haven’t tried it, yet |
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2% |
[ 1 ] |
| Have a fleishig Betty but never considered it (I cook them a different way) |
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4% |
[ 2 ] |
| I don’t cook dark cutlets |
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7% |
[ 3 ] |
| I don’t have a fleishig Betty |
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64% |
[ 27 ] |
| What’s a Betty? |
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14% |
[ 6 ] |
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| Total Votes : 42 |
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mamaleh
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 Thu, Feb 01 2024, 12:20 pm
Looking to cook marinated skinless, boneless dark chicken cutlets (baby chicken/pargiyot/whatever you want to call them) in the Betty. (I usually grill them, looking for an indoor option)
A few questions:
How long do I cook them?
Do I need to turn them over?
Any reason not to use parchment paper?
Can I squish them in (cover all the space) or should I leave space between pieces?
Any other tips or info that you think is helpful?
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YounginBP
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Thu, Feb 01 2024, 12:28 pm
I've done it.
Yes, but the ready circle parchments. It makes cleanup a breeze.
I'm guessing about 10 minutes, but I found the taste to be quite 'chickeny'. It was better in the oven.
I would turn half way thru.
Chicken cutlets/breasts worked better.
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mamaleh
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Thu, Feb 01 2024, 12:33 pm
| YounginBP wrote: | I've done it.
Yes, but the ready circle parchments. It makes cleanup a breeze.
I'm guessing about 10 minutes, but I found the taste to be quite 'chickeny'. It was better in the oven.
I would turn half way thru.
Chicken cutlets/breasts worked better. |
Thanks!
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Chayalle
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Thu, Feb 01 2024, 2:09 pm
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I've done it on vacation in a George Foreman grill, which is probably similar. I marinade in oil, salt, garlic powder and black pepper, and then grill. Honestly don't know how long, probably 10-15 minutes. Delicious in sandwiches with garlic mayo dressing, tomatoes, pickles and lettuce.
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