Sautéed chicken cutlets with quick sauce from How to Cook Everything: Simple Recipes for Great Food (page 389) by Mark Bittman

  • parsley
  • butter
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  • EYB Comments

    Can substitute bread crumbs or cornmeal for flour. For variations see "Twelve simple additions to Sautéed chicken cutlets with quick sauce" on pg. 390.

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Notes about this recipe

  • Eat Your Books

    Can substitute bread crumbs or cornmeal for flour. For variations see "Twelve simple additions to Sautéed chicken cutlets with quick sauce" on pg. 390.

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