Sautéed Chicken Cutlets

Chicken Meunière is a classic sautéed chicken dish that exemplifies the beauty of simplicity and flavor. With just a few basic ingredients and proper cooking techniques, this recipe yields a brilliant and satisfying meal in just 20 minutes. Tender boneless white-meat chicken, whether it’s breasts, cutlets, or tenders, is the star of the show, complemented by a coating of all-purpose flour or bread crumbs, and perfectly seasoned with salt and pepper. The dish is finished with a delightful touch of lemon wedges, bringing a burst of freshness to each bite. The result is a deliciously crispy and succulent chicken that pairs wonderfully with a side of vegetables or a salad.

MAKES: About 4 servings

TIME: 20 minutes

INGREDIENTS:

• About 1 1/2 pounds boneless white-meat chicken (breasts, cutlets, or tenders), pounded to uniform thickness if necessary and blotted dry
• Salt and freshly ground black pepper
• 1 cup all-purpose flour, bread crumbs (preferably fresh), or cornmeal
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter or more olive oil
• Lemon wedges for serving
• Chopped fresh parsley leaves for garnish (optional)

INSTRUCTIONS:

1. Put a large skillet over medium-high heat for 2 or 3 minutes to heat up. Meanwhile, season the chicken with salt and pepper and place the flour on a plate.
2. Add the olive oil and butter to the skillet, allowing it to melt and swirl around. Once the oil is hot and a pinch of flour sizzles when added, begin dredging a piece of chicken in the flour, pressing to coat it evenly. Shake off any excess coating before adding the chicken to the pan. Continue this process with the rest of the chicken pieces. Avoid dredging in advance to prevent the coating from becoming soggy.
3. Cook the chicken, adjusting the heat if necessary to maintain a constant sizzle without burning. After about 2 minutes, rotate the chicken (do not flip) so that the outside edges move toward the center and vice versa. When the chicken pieces are nicely browned, after 3 to 4 minutes (or a minute or two more for dark meat), turn them over.
4. Cook on the second side until the chicken breasts are firm to the touch, which typically takes 3 to 4 minutes (or a minute or two more for dark meat). Lower the heat if needed to prevent the coating from burning. You can check for doneness by cutting into a piece with a thin-bladed knife—the center should be white or slightly pink.
5. Serve the Chicken Meunière with lemon wedges for squeezing over the chicken and garnish with chopped fresh parsley leaves, if desired.

VARIATIONS:

• Extra-Crisp Chicken Cutlets: For a more crunchy variation, use seasoned bread crumbs instead of all-purpose flour. Set up three bowls with all-purpose flour, beaten egg, and seasoned bread crumbs. Dredge each piece of chicken first in the flour, then in the egg, and finally in the bread crumbs, pressing to help them adhere. Proceed with the recipe.

• Chicken Parmigiana: Prepare Extra-Crisp Chicken Cutlets, cooking the chicken just enough to brown it. Heat the oven to 400°F and spread Fast Tomato Sauce on the bottom of a 9-inch square baking dish. Place the cutlets on top of the sauce and add another cup of sauce on top. Sprinkle 1 1/2 cups of coarsely grated Parmesan or mozzarella (or a combination) over the sauce. Bake until the cheese melts and the sauce is hot, about 10 to 15 minutes. Top with minced fresh parsley or oregano leaves before serving.

7 More Ways to Vary Sautéed Chicken Cutlets:

• Use seasoned bread crumbs made from stale bread, garlic, and fresh parsley.
• Add spices like chili powder, curry powder, five-spice powder, or ground cumin to the flour or cornmeal.
• Coat the chicken with sesame seeds or ground nuts for added texture and flavor.
• Marinate the chicken in buttermilk, yogurt, Vinaigrette, or coconut milk before cooking.
• Rub spices into the chicken before cooking, like smoked paprika, ground turmeric, or crumbled saffron.
• Serve the sautéed chicken cutlets with a dipping sauce or salsa for added variety.
• For a simple and flavorful option, don’t dredge the chicken and cook it directly in hot butter or oil, seasoned with salt and pepper or a spice blend.

These variations allow you to tailor the dish to your taste preferences and explore new flavors with this versatile and delightful sautéed chicken recipe.