Published November 1, 2003.
Sauteed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.
Most chicken paillard is bland, dry, and tough, loaded with sauces ranging from basic to baroque (demi-glace, truffles, even cockscombs). How can a simple cutlet be so difficult to prepare properly?
Juicy, ultrathin sautéed chicken cutlets, paired with a sauce that complements, rather than overpowers, the meat.
Halve the breasts horizontally before pounding for an even and consistent size. Then pound the breasts between layers of plastic wrap sprinkled with oil.. This veneer of oil shields the chicken as it cooks, ensuring that it will be moist, tender, and juicy. Finally, keep the sauces basic, turning to French classics for inspiration.
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