Tomasz Strzelczyk shares tips for juicy poultry cutlets

Chef Tomasz Strzelczyk shares techniques for preparing juicy poultry cutlets, addressing the common issue of chicken breast becoming dry and fibrous when cooked.

To ensure moisture, Strzelczyk recommends using deboned and skinless chicken thighs or quarters rather than lean breast meat, as the higher fat content provides natural juiciness. One method involves grinding onions and sautéing them in butter to prevent excess moisture from being released into the meat mixture. Another technique involves adding a small amount of butter directly into the meat to melt during cooking.

Additionally, a zero-waste approach is suggested by rendering chicken skin on a pan until crispy, then grinding the skin into the meat mixture. This acts as a natural flavor enhancer and helps the cutlets retain moisture. For the best texture, the cutlets should be quickly browned in a pan and then finished in the oven to prevent burning while ensuring they are cooked through.