Pan Sautéed Cutlets

Name: Pan Sautéed Cutlets
Yield: Scalable per person
Ingredients: 1 thin cutlet (chicken breast or boneless pork chop); 1 handful flavored flour, for dredging; Salt and pepper, to precoat meat; 2 Tbsp butter; 1-2 Tbsp oil (such as extra virgin olive oil); 1/2 cup liquid (1/2 cup for 4 people); 1 amount solid flavor booster, per chart (4 people); 1 Tbsp butter or 2 Tbsp heavy cream, for enrichment

8 ingredients•19 steps•Scalable per person

Ingredients

Per Person

1 thin cutlet (chicken breast or boneless pork chop)
1 handful flavored flour, for dredging
Salt and pepper, to precoat meat

Cooking Fat (for 4 cutlets)

2 Tbsp butter
1-2 Tbsp oil (such as extra virgin olive oil)

Pan Sauce

1/2 cup liquid (1/2 cup for 4 people)
1 amount solid flavor booster, per chart (4 people)
1 Tbsp butter or 2 Tbsp heavy cream, for enrichment

Instructions

Pre-Pre-Preparations (The Day Before) - OPTIONAL

1
Brine the meat 1 to 4 days ahead for exceptional flavor and tenderness:

Pre-Preparations

1
Preheat oven to 200°F to keep cooked meat warm while making the sauce.
2
Select skillet size:
3
Measure liquid per options chart and have ready to pour into skillet when meat is done.
4
Prepare sides: Cook rice or pasta ahead of time so all attention goes to sauté process. Make a salad and/or vegetable ahead.
5
Prepare meat: Make cutlets 1" thick for even, fast cooking. Chicken and pork both benefit from being pounded slightly under cellophane.
6
Prepare flour: About 1 cup or more; can be flavored with paprika, garlic pepper, lemon pepper, etc.

Sauté Process

1
Put butter and oil in skillet.
2
Heat skillet on medium flame to gently heat the oils.
3
Salt and pepper the meat on both sides, then dredge each piece through the flour.
4
Just before sautéing, increase heat to medium-high until milk solids in butter turn golden brown and smell nutty, flecks of flour sizzle enthusiastically, and oil surface ripples.
5
Add the meat to the pan.
6
Cook 3 minutes on one side and 3 minutes on the other (slightly thick chicken breasts might take up to 7 minutes total).
7
Place cooked meat on a tray and keep warm in oven.

Pan Sauce Process

1
Pour the liquid into the hot pan.
2
Boil until liquid reduces by half.
3
Tilt pan to side and stir/whisk in the solid flavor booster(s) until smooth and creamy.
4
Add butter or cream to melt and stir into sauce to balance the flavors.
5
Pour sauce over cutlets and serve.

💡 Cook's Notes

This recipe references a chart with 12 sauce variations that provides liquid and solid flavor booster combinations. Common combinations might include: Wine + mustard Broth + capers Citrus juice + herbs Stock + shallots The technique is highly adaptable - adjust cooking times based on thickness of cutlets.