Cutting Tips for Chicken Parmigiana

Video Transcript

"Hi! My name is Greg Goldberg and we are here at Minetti's Italian Specialties in Wayne, PA. I am here on behalf of Expert Village and today we are cooking chicken parmigiana. We are going to take a breast of chicken and the first thing to do is to separate them, just like so. We are then going to remove any excess fat that we find. This has some meat on it so we will put that over to use for later. What you can't remove with your hand, just get a little snip with your knife there and you don't have to get ever single little bit of fat on the whole thing but you do want to clean most of it off there and that's a good one. That's good to go. We are going to move on to our second piece here and you can scrape with a knife to just kind of organize things. We are going to take that little piece and cut that off. Now we are just going to move around trimming fat as we go here. Move around, move around. We are going to trim this piece again and that has some meat on it. We are going to get rid of that fat. Believe it or not a lot you can just kind of pull off but there is some that you will definitely need to cut. Then what we are going to do is flatten it out. Just give it a little press so that it forms into the chicken breast. We are going to push it down and we are going to make a cutlet so we are just going to go through and being careful not to push too hard and bring your knife up. You are going to cut yourself. The knife stays perfectly horizontal and you are really only just giving it enough pressure, the knife will slide through and you have 2 beautiful cutlets 1 and 2. We are going to do the exact same thing with our other breast of chicken. We are pushing down lightly and if you see my hand, I am actually tilting it in such a way so that the least amount of my hand is exposed to be cut by the knife. So in doing so I can just slide my knife just gently right through and again, make 2 beautiful cutlets. Now we have 4 beautiful cutlets. We are ready to get breading."