Name: Sautéed Chicken Cutlets
Total time: 35 min
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed, halved horizontally, and pounded 1/4 inch thick; Kosher salt and pepper; 4 teaspoons vegetable oil

Time

35 minutes

Yield

Serves 4

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ¼ inch thick

Kosher salt and pepper

4 teaspoons vegetable oil

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ¼ inch thick

Kosher salt and pepper

4 teaspoons vegetable oil

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ¼ inch thick

Kosher salt and pepper

4 teaspoons vegetable oil

Why This Recipe Works

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken, 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 them until they were 1/4 inch thick and then seasoned them with salt and pepper. After just 2 1/2 minutes in the skillet, the cutlets are juicy and cooked through.

Before You Begin

The cutlets will be easier to slice in half if you freeze them for about 15 minutes.

Instructions

Pat cutlets dry with paper towels; sprinkle each side of each cutlet with 1/8 teaspoon salt and season with pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, about 30 seconds. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 4 cutlets and remaining 2 teaspoons oil. Serve immediately.