Light Sautéed Chicken Cutlets with a White Wine and Herb Pan Sauce
Why This Recipe Works
While experimenting with our light sautéed chicken cutlets recipe, we quickly realized that the cutlets, which are about half as thick as whole boneless breasts, cooked too quickly to achieve a golden crust on both sides. Increasing the heat to medium-high for the entire cooking time enabled us to brown one side of the cutlets before flipping them over and cooking them through. The second side did not brown, but the cutlets were moist and flavorful. Pan sauces are typically finished with some sort of fat—cream or butter—to add richness and help emulsify the sauce. We tried many substitutes for these ingredients and settled on two winners: A whole milk–cornstarch slurry stood in for the butter and light cream cheese enriched our sauce without adding the excess fat and calories of heavy cream.