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Cooking School: Saute Secrets

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

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patting cutlets
Polly Becker
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4. Add a quarter-size portion of oil and a small pat of butter. Tilt pan to coat; reduce heat slightly if butter browns immediately. Pat cutlets dry with paper towels, so they don't spatter in skillet. Season as directed; add to pan. Cook, without moving cutlets, for a few minutes.

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