Susan wrote:
>Dave Smith wrote:
>
>> Hey... I had chicken piccata for the first time just two weeks ago. I
>> was in an Italian restaurant (not my choice because i am not a pasta and
>> red sauce fan). I could have had pasta but opted for roast potatoes and
>> sauteed vegetables. One of these days I am going to cook chicken paccata
>> at home. It doesn't appear to be challenging and it was might good.
>
>It's very fast and easy to make. Only real effort is pounding the
>cutlets thin. Unless you buy them that way, but I do my own prep.

Pounding breaks the cells so meat cooks up like leather. CUTlets are
*sliced* thin, NEVER pounded... you watch too much foodtv.