From America's Test Kitchen Season 5: Flash in a Pan
Sautéed super-thin cutlets are satisfying midweek fare, except when they are tough and dry. We wanted juicy, ultrathin sautéed chicken cutlets, paired with a sauce that complements, rather than overpowers, the meat.
For evenly sized cutlets, we took a two-step approach. We halved the chicken breasts horizontally before pounding them to an even thickness under plastic wrap. Halving and pounding the breasts ensures that they cook at the same rate, and turn out moist, tender, and juicy. To further ensure the cutlets turned out juicy, we browned them on only one side. And for the sauce, we kept the flavors simple, relying on the sweet, tangy combination of apple cider and cider vinegar complemented with the kick of whole grain mustard.
The cutlets will be easier to slice in half if you freeze them for about 15 minutes