This classic chef's technique seals in moisture and flavor. For foolproof sauteing of chicken, turkey, pork or even beef cutlets, keep these tips in mind.
By Julie Miltenberger
1. Use a well-balanced, heavy pan-it shouldn't roll back and forth when on the countertop. The heavier the pan, the more even the heat.
2. Be sure that your pan is large enough to hold your cutlets without them touching or overlapping at all. As a general rule, four average-size cutlets will fit in a 12-inch skillet. If you are cooking more, saute them in batches.