3-MINUTE CHICKEN
CUTLETS
SERVES 4
4 boneless, skinless chicken breast halves, cut horizontally
in half and pounded to a ¼-inch thickness (see below),
brined or dry-brined if desired (see here and here)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons vegetable oil
Season the chicken cutlets with salt (omit the salt if using
brined chicken) and pepper and dredge lightly in the
flour, shaking off the excess. Transfer to a plate or
cutting board.
- Heat 1½ tablespoons of the oil in a 12-inch heavy-
bottomed stainless steel skillet or sauté pan over high
heat until smoking. Add half of the cutlets and cook,
without moving them, until well browned on bottom,
about 2½ minutes. Carefully flip the cutlets and cook on
the second side until cooked through, about 30 seconds
longer. Transfer to a large plate and tent with aluminum
foil. Add the remaining 1½ tablespoons oil to the pan,
heat until smoking, and cook the remaining cutlets. Let
rest for 5 minutes before serving. - If desired, make a pan sauce (see here–here) while the