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Mastering Sautéed Poultry: Techniques for Perfectly Cooked Dishes

Learn the essentials of sautéing poultry with this step-by-step guide. Discover how to cut poultry into thin slices or flatten it using a meat mallet before cooking. Start by heating a small amount of fat in a pan until hot, then dredge the seasoned poultry in flour before placing it presentation side down. Cook until golden brown and flip to ensure it is well done. Finish your sautéed dishes by deglazing the pan with liquid for a flavorful sauce. Ideal for home chefs looking to elevate their poultry cooking skills!

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Mastering Sautéed Poultry: Techniques for Perfectly Cooked Dishes

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  1. Glencoe Visual ShowcaseCulinary Essentials

  2. Cut poultry into thin slices or flatten it with a meat mallet prior to cooking. Sauté Poultry 1 2 Heat a small amount of fat in a pan. The fat must be hot before adding the poultry. 3 Dredge the poultry in seasoned flour. Lay it into the hot fat, presentation side down. Glencoe Visual Showcase

  3. Cook until the presentation side is golden brown. Then, turn the poultry over and cook until the product is well Sauté Poultry 4 done. Check the internal temperature. Glencoe Visual Showcase

  4. You can finish some sautéed dishes by deglazing the pan with liquid to make a flavorful pan juice or sauce. Sauté Poultry 5 Glencoe Visual Showcase

  5. End of Glencoe Visual Showcase

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