Sautéed Chicken Cutlets with Mustard-Cider Sauce (Chicken Paillard)
Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV
Sautéed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.
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...