Sauteed Chicken Breast Cutlets
Goes with a variety of pan sauces, but is also yummy alone!
4 boneless, skinless chicken breasts, (about 1 1/2 pounds) rinsed and dried thoroughly
Salt and ground black pepper
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons vegetable oil
Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. If preparing pan sauce (see related recipes), transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven.