Cooking Chicken and Pork with a Hotel Iron

Chicken and pork are the secret weapons of hotel iron cooking.

Once you master this, your options for meals multiplies.

Use the meat as an entree, make burritos, or create main dish salads.

Make extra, and you will have lunch the next day.

I like to cut the meat into strips and add it to salads, sandwiches, or wraps.

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What you need

Pork or chicken cutlets – very thin or pounded thin

(You only need pork OR chicken, not both. The cooking instructions are the same.)

Salt and pepper

Foil

Side Dishes (see the Cooking with a Hotel Iron post for ideas)

Step 1:

Season both sides of the meat with salt and pepper.

Step 2:

Make a foil pouch (with the meat inside) and seal the edges.

Step 3:

Turn the iron to the hottest setting. Let it warm up.

Place the iron on top of the foil packet.

Note: Do not leave the iron unattended.

Step 4:

Cook one side for 3-4 minutes – depending on thickness.

Step 5:

Flip the packet over and cook the other side another 3-4 minutes.

Step 6:

Carefully open the foil packet – it will be steamy – and check the meat for doneness.

If it’s still pink in the middle, reseal the foil and cook on each side for a few more minutes.

Step 7:

Plate and add a side dish.

You are now an iron chef!

With chicken and pork cutlets on the menu, you can whip up a satisfying, inexpensive meal in minutes.