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
5. Turn cutlets with a spatula or tongs-not a fork-so no juices are lost. If properly seared, pieces should release easily. Transfer cooked cutlets to a plate, sprinkle with a little salt and pepper and keep warm.
Quick Florentine sauce: Once cutlets have been sauteed, add 1/2 cup low-sodium chicken broth to the pan, stirring up any browned bits with a wooden spoon. Add 1 small onion, chopped, and cook 5 minutes over medium heat. Add one 6-ounce bag baby spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until spinach is wilted, then stir in 1 tablespoon unsalted butter and a squeeze of fresh lemon juice. Spoon over cutlets and serve.
PER SERVING: 257 calories; 12 g fat (5 g sat.); 31 g protein; 8 g carbohydrate; 3 g fiber; 292 mg sodium; 93 mg cholesterol.
Originally published in the September 2008 issue of Family Circle magazine.