Master Recipe
Sautéed Chicken Cutlets
serves four
NOTE: Serve
these chicken cutlets with either of the
sauces.
4 boneless, skinless chicken cutlets (about 11/2 pounds), fat trimmed and tendons removed (see figures 1 and 2); rinsed and thoroughly dried
Salt and ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
INSTRUCTIONS:
1. Preheat oven to 200 degrees. Place a plate in oven for keeping cooked cutlets warm while making sauce.
2. Sprinkle both sides of cutlets with salt and pepper to taste. Measure flour onto a plate or pie tin. Working with one cutlet at a time, dredge in flour. Make sure tenderloin is tucked beneath and fused to main portion of breast. Pick up cutlet from tapered end; shake to remove excess flour.
3. Heat heavy-bottomed 12-inch skillet over high heat until hot, about 4 minutes. Add oil and heat briefly until it shimmers. Lay cutlets in skillet, tenderloin side-down and tapered ends pointing out (see figure 6).
4. Adjust heat to medium-high (fat should sizzle but not smoke) and sauté cutlets, not moving them until browned on one side, about 4 minutes. Turn cutlets with tongs (a fork will pierce meat); cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Remove pan from heat and transfer cutlets to warm oven. Continue with one of the sauces that follow.