The food lab better home cooking through science ( PDFDrive ) 449
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3-MINUTECHICKEN
CUTLETS
SERVES4
4boneless,skinlesschickenbreasthalves,cuthorizontally
inhalfandpoundedtoa¼-inchthickness(seebelow),
brinedordry-brinedifdesired(seehereandhere)
Koshersaltandfreshlygroundblackpepper
1cupall-purposeflour
3tablespoonsvegetableoil
1.Seasonthechickencutletswithsalt(omitthesaltifusing
brined chicken) and pepper and dredge lightly in the
flour, shaking off the excess. Transfer to a plate or
cuttingboard.
2. Heat 1½ tablespoons of the oil in a 12-inch heavybottomed stainless steel skillet or sauté pan over high
heat until smoking. Add half of the cutlets and cook,
without moving them, until well browned on bottom,
about2½minutes.Carefullyflipthecutletsandcookon
the second side until cooked through, about 30 seconds
longer.Transfer to a large plate and tent with aluminum
foil. Add the remaining 1½ tablespoons oil to the pan,
heat until smoking, and cook the remaining cutlets. Let
restfor5minutesbeforeserving.
3. If desired, make a pan sauce (seehere–here) while the
chickenrests.
