Definition: Airline chicken is a poultry cut commonly used in fine dining restaurants. It is comprised of a boneless chicken breast with the drumetteattached. Generally skin on, the breast is cooked with the first wing joint and tenderloin attached, and is otherwise a boneless cut. Also known as a frenched breast of chicken.
What is an Airline Chicken Breast?
Definition: Airline chicken is a poultry cut commonly used in fine dining restaurants. It is comprised of a boneless chicken breast with the drumetteattached. Generally skin on, the breast is cooked with the first wing joint and tenderloin attached, and is otherwise a boneless cut. Also known as a frenched breast of chicken.
[…] in the sauce–even if this didn't seem the most ambitious recipe. Appropriately enough, this was an "airline cut" of chicken. Cheese plate was on the small side, but I didn't mind–I was pretty full at this point. […]
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