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Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1][2] The cut is intended to contribute to the presentation of the final dish by providing visual ...
Chicken. In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2][3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet " (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.
Chicken Maryland or Maryland chicken is a historic dish associated with the U.S. state of Maryland, but has other meanings from other nations. In its home base, the food dish consists of fried chicken served with a cream gravy. [1] It is traditionally garnished with bananas, which were historically one of Baltimore's leading imports.
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches .
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Chicken Kiev, also known as chicken à la Kyiv, [a] is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. [ 3 ] [ 4 ] Since fillets are often referred to as suprêmes in professional cookery, [ 5 ] the dish is also called "suprême de volaille à la Kiev".
The chicken's skin will remain nearly white in color, and the meat will be quite tender and juicy. The dish can be served "rare", in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore.
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar ...