I would like to know what are chicken tenders and chicken cutlets. Is it a specific part of the breast?

Answer 1

Chicken tenders are the little tenderloin portion of the breast, the one with the single string of tendon through it. When you open up a chicken breast, it runs from top to bottom, and pulls off easily. A cutlet is a shaped piece of chicken breast that has been pounded thin.

Answer 2

Chicken Cutlet Definition

Answer 3

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RE:
I would like to know what are chicken tenders and chicken cutlets. Is it a specific part of the breast?

Answer 4

A chicken tender is the tenderloin of the breast. If you purchase a whole chicken and debone it yourself when you pull the breast meat from the bone you will see a slender portion of meat that is loosely attached to the breast, that is the tender. A cutlet is made by taking the breast meat, cutting into portions,( as large as you want) and then pounding that portion with a mallett or rolling pin or anything heavy to pound the flesh. This would hold true for any other protein (cutlet) veal, beef et. al.

Answer 5

A chicken "tenderloin" is the INNER muscle of the breast... usually about 1 - 1 1/2 inch wide and as as long as the breast. The USDA states that any strip of breast meat may be called a "tender" http://en.wikipedia.org/wiki/Image:USDA_poultry_cuts.png

Some fast-food places refer to it as a chicken "finger"... and some fast-food places sadly use the term "tender" to describe a processed amalgam of breast meat.

A "Cutlet" is more difficult to describe... with red-meat it is a specific cut of meat near the rib, or a small cut of red-meat. With chicken is is often a Croquette (breaded ground meat patty) or it COULD refer to a pounded breast.

Answer 6

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Dry meat and tough meat are not the same thing. A lot of people make this mistake. Pounding and marinating works well to tenderize beef and pork, as these techniques break up the thick muscle fibers that make these meats tough. Chicken is very tender on its own, but it dries out quickly. We marinate chicken for flavor, not to reduce toughness. There are many ways to help retain the moisture in a cooking chicken breast. These are only a few. You can use any or all of these techniques at the same time. For any kind of smothered chicken, I would use salt, steam, infusion, and browning, at the very least. ALWAYS cook chicken slowly, unless you're frying. Good luck! I hope it comes out great. Wish your husband Happy Birthday for me! Breading. This helps keep fried chicken and chicken parmesan moist. The breading acts as a barrier to evaporating moisture. Salt. Increasing the sodium content forces the meat to retain moisture through osmosis. Marinating or brining your chicken overnight forces a lot of sodium into the meat. Even marinating for an hour or so can help. Infusion. One way to make your chicken moist is to physically inject liquid into it. Meat injection syringes are very cheap and available at most grocery stores. Meat should be injected before being cooked. This is also a great way to get flavor into your meat. Browning. Quickly browning the chicken breasts in a hot skillet before cooking creates a layer of dry meat on the outside of the breast. This layer helps trap the internal moisture, just like searing a steak. Steam. Just like your body can't evaporate sweat if the humidity is high, your chicken can't dry out if it's surrounded by steam. There are several ways to increase the humidity around your chicken breast. You could place a little water or sauce in the bottom of your cooking pan, and cover the pan with a lid or aluminum foil. Alternatively, you can place a pan of water on an oven rack beneath the chicken. The steam will rise as the water heats. Marrow. One of the reasons why boneless, skinless chicken breast is so dry is that you have removed the two best methods of keeping the moisture in. Buy whole (bone-in) chicken breasts, and cook them with the bone side down. The ribs contain lots of marrow, which will slowly release moisture into the meat as it cooks. The bones can easily be peeled off after the breast has cooked. Oil. Brushing the breasts with olive oil or real butter will help keep them moist. Obviously, oil and water don't mix. Putting oil on the outside helps keep the moisture inside. Glazing. Glazing the chicken breast (as with chicken marsala or barbeque) creates a barrier of carmelized sugars on the surface of the chicken. This helps keep moisture in.

Answer 7

What Are Chicken Tenders

Answer 8

Sometimes I simply cut the breast in half, some of those boneless/skinless ones are fairly large. If you pound them, go to about just under an inch. An even easier solution is to buy an injector. I usually inject some olive oil, works like a charm. Also, watch the heat. If they are drying out it could be too much heat, turn it down a bit and cook when using recipes that call for the oven, but same with the stove top, turn down the heat!!

Answer 9

No . Just the way they're cut. a cutlet is like a patty where tenders are just strips.

Answer 10

Depends. Generally it will be the breast cut up into peices. But the really cheap tenders are just processed chicken (and really gross!)