Sautéed chicken cutlets (Chicken meunière) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 678) by Mark Bittman

  • lemons
  • all-purpose flour
  • chicken cutlets
  • EYB Comments

    See recipe for variations. Can substitute breadcrumbs or cornmeal for all-purpose flour; and pork, veal, or turkey cutlets for chicken cutlets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute breadcrumbs or cornmeal for all-purpose flour; and pork, veal, or turkey cutlets for chicken cutlets.

  • sturlington on April 02, 2013

    For preparing spiced boneless chicken breasts for sandwiches, salads, etc. Breading is not necessary but provides a nice crust. If the chicken pieces are very big, it may be necessary to brown first, then lower the heat and cover the pan to finish cooking, to prevent them from drying out. Time to make: 20 minutes. Several variations are given. Plain leftover chicken keeps well for use in other recipes. P678

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