The Minimalist: Chicken Cutlets Meunière

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The most famous meunière preparation is probably sole — it’s a slam dunk for pretty much any thin, delicate, white fish fillet. But it’s also one of the best ways to treat chicken cutlets. The recipe, which I wrote about in an early Minimalist column, is infinitely variable, but here I’ve done it about as simply as possible. Dredge the chicken in flour, cook it in a skillet with oil or butter until nicely browned and just cooked through — as long as you get really nice browning on one of the sides, you’re fine — and finish with lemon juice and chopped parsley. The brown butter is luxurious and totally optional.

As for the variations, you can change the coating, using cornmeal, breadcrumbs or finely ground nuts instead of flour. You can season it with chopped fresh herbs, dried spices or parmesan. You can flavor the butter with herbs and garlic as it browns, or make any number of pan sauces — with wine, stock, butter, mustard, vinegar, capers, etc. — after you sauté the chicken.

Get the recipe and the video here.

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2 thoughts on “The Minimalist: Chicken Cutlets Meunière

  1. Mr Bittman, i am a huge fan of your interviews and the minimalist, however, i have to disagree this time with the recipe you just posted, the reason is very serious: is dangerous! you are sending people to cook chicken under the minimum temperature required, 165 degrees fahrenheit, i am a chef myself and i hope you fix this recipe, before somebody gets salmonella.

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