Airline Chicken Breast

[karazy]

I'm writing a new menu for a restaurant whose owners aren't crazy for the name "airline chicken breast." I've done some research and only found that this cut has previously been known as a "hotel cut." Does anyone have a suggestion as to what other name I can use for airline chicken breast?

[Max_Xavier]

isn't it the same thing as a "supremes"? or am i confused

[SmokeyJoe]

HOWS ABOUT Quasi-Frenched chicken breast

[karazy]

I haven't found any material suggesting that supreme is what this cut could be called, and quasi frenched might as well be quasi moto.

[holeshot]

isn't it the same thing as a "supremes"? or am i confused

thats what i think it is too

[holeshot]

i found this in larousse,
supreme,the breast and wing of chicken or game,etc..etc


thats good enough for me...

[bighead]

How about - Chicken Breast?

[attie]

I've never heard of the term, I've heard of "airline chicks with large breasts"

Here's a chick with large breasts :-













Wait for it ----------

[justwingit]

All the chicken I have had to eat on transatlantic flights tasted like poo. I could not think of any reason why I would try to recreate this poor excuse for a 'meal' on land!!!

Tom

P.s. Breast of chicken, chicken filet, supreme, the white part of the chicken....

[Blueicus]

lol, we all have a sense of humour, don't we?

I first heard of the term "airline/airlining" on the show Top Chef when the annoying Irish cook mentioned it on the first episode. Perhaps it's a term the people in the British isles use for supremes, which I find odd because they use so many French terms for their produce already (aubergine, courgettes)?

[Max_Xavier]

I remember hearing the term airline chicken breasts in the 70's.

How young are you Blue?

[mark1]

I found a link that explaines what airline chicken breast is at:
www.foodtimeline.org/foodmeats.html#airlinechicken
Summing it up, it's a small chicken breast with part of the wing attached to make it look bigger.

[SmokeyJoe]

No , its true, there really is an airline chicken breast, I use them all the time. I dont know how they got their name , nor do we ever call them that on the menu or refer to them as such to the customer. Of course i was joking when i referred to them as quasi-frenched but really it is close to a frenched chicken breast except the skin is still in tact on the wing bone/ you remove that skin and youve got a freched chicken breast.

[bohica]

A Supreme chicken breast is the same thing as an airline chicken breast. The term "Airline" comes from an era when these prepared breast were served on intercontinental airline flights during the 40's, 50's and 60's. Sometime in the late 70"s the term Supreme chicken breast came in to the nomenclature as a breast with the Frenched wing bone attached.

During the late 70"s it was "tre sheek" to gently pull back the skin and stuff the area between the skin and breast with some sort of filling. The more popular fillings were goat cheese, spinach, prickly pear, avocado and monteray jack. cheese

[Blueicus]

Me? I was born in the early 80's when airplanes became less of a novelty and more of a necessary evil so I'm afraid these sorts of terms escape me unless someone else informed me of it earlier. If airline chicken breast is the same as supreme, then I only really knew them by that name .