Having Mark Bittman over for dinner? Serve him a cutlet. Pork, chicken — whatever. Just saute or brown the thing in some Bittmanian way. He’ll be happy about it, as his publishing history in the New York Times makes clear.
Sunday: “Taking a Pounding”
By broadening the meat’s surface area, you increase the amount of meat that browns and becomes crisp during cooking. In these cases, making a paillard — or, if you like, a cutlet or a scallop — is definitely the way to go. All you need to do is take a boneless cut of meat at least half an inch thick, slice into it horizontally and open it up like a book. (Alternatively, cut through it all the way so you end up with two pieces).
June 2010: “101 Fast Recipes for Grilling”
37. Moist grilled chicken breast? Yes: Pound chicken breast thin, top with chopped tomato, basil and Parmesan; roll and skewer and grill over not-high heat until just done.
39. Pork (or veal) saltimbocca: Pound pork or veal cutlets thin; top with ham (prosciutto preferably) and cheese (maybe Gruyère). Roll, cook on skewers and serve with pickles.
July 2008: “101 Fast Recipes for Inspired Picnics”
2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
January 2001: “To Crumb a Cutlet”:
VEAL, chicken, pork and even steak are commonly breaded and sauteed, but unless you travel to Italy or Central or Eastern Europe, you may never see lamb cooked that way. Yet in many ways it is the meat most suited to that simple treatment. Like veal and chicken, lamb is lean enough to handle the added richness; like good beef, it is flavorful enough not to get lost. It can also be cooked rare so that it doesn’t dry out, and is neither mushy nor tough.
March 1998: “Meuniere and its Many Variations”
This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey, veal or a variety of other foods, like shrimp, scallops and calf’s liver. As long as the slice won’t fall apart in the pan and will cook through in the time it takes to form a crust — just six to eight minutes — it’s a suitable candidate.