Bad and Bougie
My friend Rachel is bougie and is always cooking from the New York Times Cooking recipes. And while I, too, appreciate all that is bougie, I mostly just enjoy using the word bougie. Historically my impression of NYT Cooking has been that it lacks personality. Even still, I knew I needed to give the bourgeosie a shot since my goal is to have a working knowledge of which recipes yield tasty foods and which ones end with my failure.
Good news: this recipe works!
But first, I need to get this spelling situation out of the way. Apparently Scallopini is spelled different ways, similarly to doughnuts and donuts. (UGH!) Sometimes it spelled Scallopini. Other times its spelled Scaloppine. NYT Cooking and Ree Drummond spell it as Scaloppine, if that means anything to you. I’ll probably use the spelling interchangeably because I can’t tell right from wrong.
Me + Cooking Chicken = Feelings of Anxiety
But here’s the deal with me + cooking chicken. It scares me. I usually undercook it or overcook it. And both of those options are disgusting, right?
The idea of cooking meat on the stove overwhelms me because I feel like I am supposed to be actively engaged while it’s cooking on the stove, as opposed to it cooking in the oven. Generally when meat is cooking on the stove it’s for a shorter amount of time, and time is moving quickly, at any moment I could overcook my meat to a lump of tough muscle, so I need to be actively engaged making choices and decisions. But time is moving more slowly when meat is cooking in the oven, and I am passively engaged until the end of the estimated cook time at which point I begin looking for signs up doneness. Either way, on the stove or in the oven, looking for signs of doneness paralyzes me with fear.
Chicken Scaloppine & Why This Recipe Works
But with this recipe I cooked the paillards about 2 minutes on each side, until the chicken was a golden brown, and this chicken was so tender and so flavorful that even I did not mess it up– I got it right on my first try!! Which obviously means that you can, too!
A few things make this recipe work in my favor.