Chicken Cutlets
  • 2 tblsp butter
  • 1 tblsp oil
  • 4 boneless chicken breast halves (or talapia fillets)
  • salt and pepper
  • flour in a shallow bowl
  • Heat the butter and oil in an 11- to 12-inch skillet over low heat. While the pan is heating, pound the chicken breasts until they are an even thickness. Sprinkle with salt and peopper on both sides.
  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty (a pinch of flour will sizzle for a split second and immediately turn golden brown), dredge the chicken breasts one at a time in the flour and arrange in the pan.
  • Cook the chicken, regulating the heat if necessary so that there is a good constant sizzle but no burning. After 2 minutes, rotate the chicken (do not flip) so that the outside edges are moved toward the center and vice versa. After 3 to 4 minutes, when the pieces are brown, turn them over.
  • Cook on the second side 3 to 4 minutes.
  • Note: if using talapia, the times are 2-3 minutes on each side.
Source: Mark Bittman, How to Cook Everything, and Pam Anderson, How to Cook without a Book