close ad

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

  • view all thumbnails
patting cutlets
Polly Becker
3 of 5

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.

3 of 5

Shop Our Favorites