Sauteed Chicken Cutlets with Shallot & White Wine Sauce

From Flash in a Pan

Sauteed Chicken Cutlets with Shallot & White Wine Sauce

Why This Recipe Works

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 cutlet...

Why This Recipe Works

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.

Watch the Full Episode

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...