I haven’t used ‘cutlets’ in a while. I’m going to pound and then saute’. Do you generally lightly flour before cooking or not. Is the flouring supposed to ‘protect’ the meat? TIA.
Flouring or not pounded chicken cutlets? - quick question
You don’t have to use flour . But for myself I would lightly four the cutlets . Cook on med low in butter or O.Oil. makes for a better pan sauce . I don’t know about protecting the meat . I would worry about it .
Thanks. I also thought about the fact that the flour will help thicken the sauce.
I flour mine. I think it helps -a little with getting a good sear/crust on them. Mostly though, for me, it really helps to thicken and give body to the sauce.
Seasoned Flour !!! You have already addressed its best use is for chicken with a sauce, but always season your flour!
Butter AND OO is the way to go
I do it either way, depending on what type of sauce I’m making. The family has voted down flouring for Italian-style pan sauces so I season the meat directly and then finish the sauce with a tablespoon or so of butter. Other times I will use a light dredging of seasoned flour. I don’t view the flour as protection, rather as a means of thickening the sauce and giving a slight crust to the chicken.
And yes, a combination of olive oil and butter is a great sauteing medium.
I may film the pan with butter/oil, but I recently tried something I saw on ATK, with great results: Put breast pieces (pounded or not) skin side down, into a COLD, clean pan. Weight them, heat the pan gradually. The skin becomes very crisp, thoroughly rendered, and releases cleanly.
Oops, I guess I didn’t mention these are boneless, skinless, something I rarely cook any more. Thanks, Grey.
There are a few recipes where I still prefer boneless, skinless breast. I butterfly, pound and brine them for an hour or so, then dredge in seasoned flour and cook for a couple of minutes on each side over medium-high heat in a thin layer of oil until lightly browned.
That’s what I’m planning with butter and oo and then a perhaps mushroom, cream, mustard ? sauce. And probably rice (hence the sauce) and sauteed kale. If I don’t put mushrooms in the sauce I’ll put them with the kale.
Tarragon goes well with all of those things. Also, some matchstick-cut carrots would be nice.
one of my favorite easy chicken recipes, from my most tattered cookbook:
of course, I use dried tarragon.
Piccata is always a hit at casa lingua. Easy, fast, delish.
I’ve still got some tarragon. Good idea. And, lingua, we LOVE piccata. I do it quite a bit with pork. Thanks.
beat me to the punch re evoo AND butter. clarified butter is also good. trader joe’s sells it 8 ounces for $3.99