Chicken Cut For Sauté

This technique is often neglected or diminished by chefs; however, many recipes call for chicken to be "cut for sauté," including the renowned Escoffier School of Culinary Arts school cookbooks. During the CMC exam, it is one of the steps that many chefs overlook and execute incorrectly. Cutting chicken for sauté is a very specific way of trimming and cutting the chicken so you get equal portions of the dark and white meat. Any recipe using this term must be cut in this manner—for example, poulet sauté chicken Marengo.

• Servings 4
• Dish Main
• Time 30 minutes
• Skill Beginner