Sauteed Chicken Cutlets with Mustard-Cider Sauce (Chicken Paillard)

From Flash in a Pan

Sauteed Chicken Cutlets with Mustard-Cider Sauce (Chicken Paillard)

Why This Recipe Works

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken coated with a dull sauce, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results. For even cooking, we halved t...

Why This Recipe Works

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken coated with a dull sauce, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results. For even cooking, we halved the breasts horizontally before pounding for consistent size. Then we pounded the breasts between layers of plastic wrap sprinkled with oil, giving the chicken a veneer that shielded it as it cooked, ensuring a moist result. Our full-flavored chicken cutlet sauce recipes were inspired by French classics.

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Flash in a PanSeason 5, Ep. 507

Far too often, quick and easy weeknight cooking reflects the minimal effort exerted to make the meal. But it doesn’t have to be this way. We start with two quick-cooking classics— sautéed chicken cut...