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Volume 102

Dinner This Week: Sautéed Chicken Cutlets

By Keith Dresser Published

This week’s menus include Sautéed Chicken Cutlets, Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub, and Pasta with Meatless “Meat” Sauce with Chickpeas and Mushrooms for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chicken Cutlets and Sautéed Radishes

For evenly cooked Sautéed Chicken Cutlets, we halve the breasts horizontally before pounding them until they are 1/4 inch thick and then season them with salt and pepper. After just 2 1/2 minutes in the skillet, the cutlets are juicy and cooked through. Our Sautéed Radishes recipe starts by cooking quartered radishes in butter over moderate heat. The butter provides substantial browning and contributes subtle, nutty notes. With just 10 minutes of cooking, the radishes are golden brown all over and perfectly tender, with a slight bite. To provide textural variety and color, we sauté the radish greens separately and then combine them with the radishes before serving.

Printable Shopping Lists: Chicken Cutlets and Sautéed Radishes

Quick Sauces for Chicken: Roasted Red Pepper, Olive-Orange, Sun-Dried Tomato, Tomatillo

Equipment Review Food Processors

How much do you need to spend to get a machine that makes light work of chopping, slicing, shredding, and mixing?

Dinner 2: Crispy Pork Chops and Broiled Asparagus

Using boneless center-cut loin chops keeps our Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub recipe fast and easy. We lightly score the chops and then dredge them in cornstarch to create an ultracrisp sheath that stays strongly adhered to the chops. Mustard, along with cumin and chili powder, perk up the coating and crushed cornflakes add a crisp, craggy exterior. We prefer thin spears for Simple Broiled Asparagus, but thicker sizes can be used; just make sure to extend the cooking time a bit. Serve the asparagus with a squeeze of lemon or drizzle with your favorite vinaigrette.

Printable Shopping Lists: Crispy Pork Chops and Broiled Asparagus

Equipment Review Salad Spinners

Which salad spinner model can wash and dry your greens without wearing you out?

Dinner 3: Pasta with Meatless “Meat” Sauce and Green Leaf and Radicchio Salad

Meatless “Meat” Sauce with Chickpeas and Mushrooms is a savory, unctuous sauce. Cremini mushrooms and tomato paste provide savoriness while chopped chickpeas add bulk and a meatlike texture. Extra-virgin olive oil, plus classic Italian aromatics—garlic, dried oregano, and red pepper flakes—round out the flavors. Our Green Leaf and Radicchio Salad with Grapefruit and Fennel combines soft, mineral-y green leaf lettuce with bitter, crunchy radicchio. Sweet, peppery grapefruit and grassy fennel both balance the bitterness of the radicchio and add brightness. 

Printable Shopping Lists: Meatless “Meat” Sauce and Green Leaf and Radicchio Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.