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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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Polly Becker
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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.

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