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