Chicken Cutlets Meunière
Meuniere once referred to fillets of sole that were floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years its definition has expanded, to the point where it describes a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish, all of which makes it more useful. You must preheat the skillet before adding the oil (or clarified butter, if you’re feeling extravagant) and you must use a large, flat-bottomed skillet, preferably nonstick, with deep, sloping sides, which makes turning the cutlets easier and keeps the inevitable spattering to a minimum.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken with salt and pepper to taste and put the flour or cornmeal on a plate.
Step 2
Put the oil or clarified butter in the skillet—it should coat the bottom well—and turn the heat to high. When the oil is hot, dredge a piece of the chicken in the coating, turning it over a few times and pressing it down so that it is well covered. Add the piece to the pan, then repeat with the rest of the chicken.
Step 3
Cook until the chicken is nicely browned on the first side, 3 to 5 minutes, then turn. Cook on the second side for 2 to 4 minutes—lower the heat a bit if the coating begins to scorch—until the chicken is firm to the touch. As the chicken is cooking, melt the butter if you’re using it over medium heat until it is nut-brown.
Step 4
When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice and top with half the parsley. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.
Variations
Step 5
For the chicken, you can substitute similarly shaped cutlets of pork, turkey, or veal, all of which will cook through in 6 to 8 minutes, just like the chicken. Shrimp, scallops, and calf’s liver can also be cooked this way, all for somewhat less time—generally 4 to 6 minutes.
Step 6
Chicken breasts made this way can be prepared in advance and served at room temperature; don’t hold them for more than a couple of hours, however.
Step 7
Substitute bread crumbs (season them with finely minced garlic and fresh parsley if you like), ground nuts, or sesame seeds for the flour or cornmeal.
Step 8
Stir a tablespoon or more of any spice mixture, like chili powder or curry powder, into the coating.
Step 9
Add a garlic clove and/or a small handful of chopped fresh herbs to the browning butter.
Step 10
Add a teaspoon of balsamic vinegar and/or a tablespoon of capers to the browning butter (omit the lemon juice)
