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Sat 22 Apr, 2006 04:26 pm
I'm trying to make chicken cutlets, marinated in lemon and mustard with herbs... I read the recipe wrong, and realized I have been marinating the chicken in the aforementioned lemon and mustard, but with 1/3 of a cup of olive oil as well... Is the chicken a total loss ?
Oh kitchen experts... Please help.
I'm no kitchen expert but I say try it, if it tastes bad order a pizza.
How much chicken/lemon/mustard?
Context helps :wink:
About a pound of cutlets... The juice from two limes, 2 tablespoons of mustard, and 1/3 cup olive oil. Marinated for an hour.
Your chicken will be fine. Drain it. The thing that kills with marinades is if you have it in acid too long.
I think.
Scrape the chicken and cook. Pour lemon/mustard scented oil into a bottle and use when next sunbathing. It will keep the wasps away, and ensure that you turn a gorgeous shade of red.
Actually, I bet it will be fine without draining it - a third cup is not a giant amount..
I can see scraping the chicken... But do I have to scrape myself ? It sounds painful.
LionTamerX wrote:I can see scraping the chicken... But do I have to scrape myself ? It sounds painful.
I bet you're the one who read the instruction "Open tin and stand in boiling water for twenty minutes" and ended up with scalded feet.
Lord Ellpus wrote:LionTamerX wrote:I can see scraping the chicken... But do I have to scrape myself ? It sounds painful.
I bet you're the one who read the instruction "Open tin and stand in boiling water for twenty minutes" and ended up with scalded feet.
For want of a comma, a cook was scraped...
Kitchen scraps are often fed to the hogs..
If I'd made that very slight error, I'd probably drain the liquids off, and throw the chicken on the grill, basting with a bit of lime/mustard before it's done - the oil will be a good thing in that case.
Quote:MARINADE FOR GRILLED CHICKEN
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp. poultry seasoning
1 tsp. pepper
Bring all ingredients to a boil; let cool. Doesn't need to be refrigerated.
This is enough for about 4 chickens. For one chicken, with or without skin, place chicken in plastic zipper bag, or marinating container, and pour in enough marinade to coat, about 2/3 cup. Marinate 2 to 24 hours; grill or broil until done.
1 part oil to 2 parts vinegar/lime/lemon
seasoning
You really just need to up the acid part a bit to get a 'real' marinade.
http://www.cooks.com/rec/doc/0,1639,154168-234201,00.html
It will be fine, Lion.
Put the chicken in a pan, let it brown on all sides, reduce the
heat, add some Muscat (sweet dessert wine) and
simmer it for a while.
Once it is finished, serve it with a fresh baguette.
Now I am getting hungry <off>
Thank you all for your help. It turned out very well in the end. I ended up grilling the chicken, and using the marinade as a baste. Served with Fettucine Alfredo, good crusty french bread, and a nice bottle of viognier.
Life is good.
<urp>
I couldn't have done it without y'all. :wink:
so didja take any photos after you plated it?
I don't think my presentation skills are worthy of documentation.
whadda they say?
We'll be the judge of that!
Next time?
[nods vehemently - eyes fall out of head]
another a2k weirdness today - if I post things between <and> they edit themselves away
Next time... I promise.
Yeah there seems to be all kinds of weird posting related stuff going on.
Can this meal be saved ?
Jespah says that Craven is working on plugging up a bunch of security holes, so that's probably what's causing the various problems (including the <and>).
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