Cedar Swamp Posted November 19 Share Posted November 19 This is a pheas recipe I used yesterday. It was a great way to use pheas breasts, although we liked it so much we’d use it with smaller chicken breasts and so on. Use veal after you win PowerBall. The olives were an important and tasty part of the flavor signature. The toms and mozz make it look great. Very suitable for company on both taste and eye appeal. And it’s lean! Pounding the breasts to uniform size was a good idea. I did this after the brining. I dissolved 1/4 c. kosher salt in 1 qt. water. I laid the breasts in a pyrex bowl, covered with brine, covered the bowl, and chilled 12 hours overnight in the fridge. Otherwise, nothin’ to it. https://eatsmarter.com/recipes/mediterranean-baked-veal-cutlets Link to post Share on other sites
Remo Posted Thursday at 08:32 PM Share Posted Thursday at 08:32 PM Hummm, that looks really good. I just happen to have a few breast fillets waiting for a new recipe. Thanks. Link to post Share on other sites
robp Posted Friday at 11:30 PM Share Posted Friday at 11:30 PM I think brining really make a difference Link to post Share on other sites
Cedar Swamp Posted Saturday at 12:32 PM Author Share Posted Saturday at 12:32 PM On 11/19/2020 at 3:32 PM, Remo said: Hummm, that looks really good. I just happen to have a few breast fillets waiting for a new recipe. Thanks. Let us know how it worked out. Link to post Share on other sites
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