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yield: 4 servings, active time 20 to 30 minutes, total time 20 to 30 minutes
Suggested Tweaks: Here are some ideas from Bittman regarding switching up the cutlet recipe:
Any Cutlets with Quick Pan Sauce: Try turkey, pork, or veal cutlets; or fish fillets here. Cooking times will vary by up to a couple of minutes per side, but the clues for knowing when to turn them and how to recognize doneness remain the same.
Chicken Cutlets with Balsamic Sauce: In Step 5, stir in 1 tablespoon balsamic vinegar just before adding the butter.
1 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts, thighs, or tenders
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine
1/2 cup water, chicken stock, or vegetable stock
1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish
1 lemon, quartered, for serving
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1st Keep
 IlanaKS
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