Meuniere once referred to fillets of sole that were floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years its definition has expanded, to the point where it describes a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish, all of which makes it more useful. You must preheat the skillet before adding the oil (or clarified butter, if you’re feeling extravagant) and you must use a large, flat-bottomed skillet, preferably nonstick, with deep, sloping sides, which makes turning the cutlets easier and keeps the inevitable spattering to a minimum.

　　

Ingredients

makes 4 servings

　　4 skinless, boneless chicken breast halves (1 to 1 1/2 pounds)

　　Salt and freshly ground black pepper

　　Flour or cornmeal for dredging

　　Olive or other oil (or clarified butter) as needed

　　1 to 2 tablespoons butter (optional)

　　1 tablespoon fresh lemon juice

　　2 tablespoons minced fresh parsley

　　

Step 1

Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken with salt and pepper to taste and put the flour or cornmeal on a plate.

　　

Step 2

Put the oil or clarified butter in the skillet—it should coat the bottom well—and turn the heat to high. When the oil is hot, dredge a piece of the chicken in the coating, turning it over a few times and pressing it down so that it is well covered. Add the piece to the pan, then repeat with the rest of the chicken.

　　

Step 3

Cook until the chicken is nicely browned on the first side, 3 to 5 minutes, then turn. Cook on the second side for 2 to 4 minutes—lower the heat a bit if the coating begins to scorch—until the chicken is firm to the touch. As the chicken is cooking, melt the butter if you’re using it over medium heat until it is nut-brown.

　　

Step 4

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 all, add the remaining parsley, and serve.

　　

Variations

Step 5

For the chicken, you can substitute similarly shaped cutlets of pork, turkey, or veal, all of which will cook through in 6 to 8 minutes, just like the chicken. Shrimp, scallops, and calf’s liver can also be cooked this way, all for somewhat less time—generally 4 to 6 minutes.

　　

Step 6

Chicken breasts made this way can be prepared in advance and served at room temperature; don’t hold them for more than a couple of hours, however.

　　

Step 7

Substitute bread crumbs (season them with finely minced garlic and fresh parsley if you like), ground nuts, or sesame seeds for the flour or cornmeal.

　　

Step 8

Stir a tablespoon or more of any spice mixture, like chili powder or curry powder, into the coating.

　　

Step 9

Add a garlic clove and/or a small handful of chopped fresh herbs to the browning butter.

　　

Step 10

Add a teaspoon of balsamic vinegar and/or a tablespoon of capers to the browning butter (omit the lemon juice)

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.