Master recipe for sautéed chicken breast cutlets from Cook's Illustrated Magazine, Sep/Oct 1993 (page 10) by Stephen Schmidt

  • chicken breasts

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

Accompaniments: Oaxacan-style sauce with cloves and cinnamon; Lemon-caper sauce; Sherry-cream sauce with mushrooms; Tomato-basil sauce with capers; Asian-style sweet and sour pan sauce; Peach salsa

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.

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