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You are here: Home / Travel Food / Cooking Chicken and Pork with a Hotel Iron

Cooking Chicken and Pork with a Hotel Iron

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.

Beautiful chicken cutlets on a white plate

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Series:

Cooking with a Hotel Iron – Intro

Cooking Grilled Sandwiches with a Hotel Iron

Cooking Steak with a Hotel Iron

Cooking Tuna Steak with a Hotel Iron

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)

How-to video


How to cook chicken and pork on an iron

Step 1:

Season both sides of the meat with salt and pepper.

Two pieces of raw chicken, salt and pepper seasoning on a foil backdrop

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.

Turquoise iron sitting on top of a foil pouch on a hot pink towel

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.

Pork cutlets being flipped over with a fork. On a backdrop of foil.

Step 6:

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

Cooked chicken cutlets, salt and pepper seasoning on a foil backdrop

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.

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