Recipe of the week: Chicken cutlets meunière

One of the best ways of preparing chicken cutlets is à la meunière.

À la meunière” describes a simple French preparation that’s a “slam-dunk for pretty much any thin, delicate, white fish fillet,” said Mark Bittman in NYTimes.com. If you’re a fan of sole meunière, you might find that the method is also one of the best ways to treat chicken cutlets. “Meunière” literally means “miller’s wife,” so it shouldn’t be a surprise that the traditional first step is to dredge the cutlet in flour.

Chicken cutlets meunière

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