SAUTÉING

Sautéing is a quick-cooking method performed over high heat in a sauté pan. It is one of the fastest and tastiest ways to prepare a tender cut of meat or poultry, and it requires the use of only a very small amount of fat. Meat for sautéing should be just cool enough that its temperature does not bring down the high temperature of the oil. The pan should not be crowded for the same reason, and so that steam does not build up underneath the cutlets.

• Heat the sauté pan until it is very hot, and add a small amount of fat, such as canola or olive oil.
  
• Add a small, tender cut of meat, such as a flour-dusted boneless chicken breast, when the oil reaches a rippling state. Pat chicken breasts dry and dust with flour prior to sautéing to ensure moistness inside and crispiness outside.
  
• Turn the chicken breast when it is uniformly golden in color. (This should take only a few minutes.)
  
• Turn the heat to low if the oil starts to smoke.
  
• Check for doneness by poking the chicken carefully with your finger: If it is done it will spring back to the touch.
  
• Transfer the cooked chicken breast to a paper-towel-lined plate to remove any excess grease.
  

An accompanying sauce can be prepared in the same sauté pan once the excess cooking oil has been poured off.