Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there’s no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.

Ingredients

  • 4 boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 pounds
  • Salt and freshly ground black pepper
  • 1 cup (approximately) flour or cornmeal for dredging
  • Oil or clarified butter to a depth of 1/8 inch in a 12-inch skillet (about 1 cup)
  • 1 to 2 tablespoons butter, optional
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      879 calories; 72 grams fat; 10 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 18 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 102 milligrams cholesterol; 91 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
  2. Place the oil or clarified butter in the skillet, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each, add it to the pan.
  3. Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
  4. Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
  5. 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 the chicken, add the remaining parsley and serve.

15 minutes

Dining and Cooking