This summer I am going back to school! Well, that would be chef’s school. I wanted to brush up on some of my culinary training, as well as learning new techniques. I will be attending the Center for Kosher Culinary Arts (CKCA). During the summer months, CKCA, which calls Flatbush its home, will open a second location at Ramaz on the Upper East Side of Manhattan. I look forward to learning the subtleties of deboning chicken and lamb, making French sauces and creating new and fabulous desserts. This Manhattan location will also have a dairy kitchen — which the Brooklyn location doesn’t yet have — so I am thrilled to also have the opportunity to learn authentic dairy cooking (all butter no margarine!).
As practice for the class, I decided to buy a whole chicken and debone it myself, but I am still thrilled to have Gourmet Glatt to do most of my butchering and deboning on a weekly basis.
As I had all this de-boned chicken, I had I decided to make my own dark meat chicken cutlets (a/k/a pargiyot). I made it two different ways: one batch in the oven and the other batch on the grill. The results were delicious (for both).
Honey Teriyaki Cutlets
2-3 pounds dark meat chicken cutlets (pargiyot)
½ cup teriyaki sauce
½ cup honey
½ cup olive oil
6 cloves garlic
1 teaspoon kosher salt
In a medium bowl, mix all the marinade ingredients together, and then add in the chicken.
Let the chicken sit it in the marinade for at least an hour or up to 8 hours in the fridge.
When ready to cook, bring the chicken to room temperature.
Technique one: Place chicken on a cookie sheet lined with parchment paper and bake for 25 minutes at 400.
Technique two: Turn on your outdoor BBQ grill to high. When the BBQ has heated up, grill the cutlets a few minutes on each side. The chicken cooks quickly, and make sure the sugars in the honey don’t caramelize too much giving it a burnt look.